how would i get a deeper chocolate flavor for the chocolate wasc cake recipe...i tried it with all bc cake mixes and dh cake mixes...seem to turn out the same every time..fudgy..

Maybe you could use dark cocoa and/or a stronger coffee? I make the "Darn Good Chocolate Cake" recipe and use a lot of chocolate in my milk and mini chocolate chips and get rave reviews every time. HTH.

I had the same problem with chocolate Waac. It was a total disaster. I prefer the cake mix doctor's devils food cake which uses buttermilk for the liquid and a few tablespoons of cocoa. Here is the recipe
http://www.keeponcaking.com/2010/09/my-go-to-chocolate-cake-recipe/

Comes out perfect everytime. Several people on here like the Sturdy 3d cake recipe for chocolate cakes. I haven't tried it yet but I will one day.

you will love cakepro's amazing chocolate cake recipe on this site. Also amazing lemon cake. Starts with a cake mix. hth she has the amazing italian cream also. I have not tried that one.

http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake


http://cakecentral.com/recipes/7372/amazing-italian-cream-cake


http://cakecentral.com/recipes/7371/amazing-lemon-cake-from-a-mix

Honestly, I'm a simple girl, and having WASC memorized makes me want to use it for every cake.

I was not impressed with the lack of chocolate-yness so I added 1/2 bag of choco chips per box of mix and a little cocoa. Deeeeeelish!

Ditto. I substitute about 1/2 cup of powdered cocoa for the same amount of flour.

I'm probably pushing the ratios a bit because cocoa has quite a bit more fat in it than does flour.

I use chocolate milk and shave the chocolate - a full 12 ounces per mix.

Pardon my ignorance but I am new to the cake world. I have seen WASC everywhere...but....what in the world does that stand for??

WASC stands for White Almond Sour Cream cake . You will find it in the recipe section . Tastes great and can be doctored for different flavours