cakes4dummies Posted 17 Sep 2012 , 12:09pm
post #1 of

Does anyone have a good caramel cake recipe starting with a box of white cake mix? Usually I would use the Original WASC recipe with a caramel cake mix and caramel extract, but the caramel cake mix is not currently available in my area. I have a request for a full sheet cake so I want something that will not fall apart. Any suggestions on how to make this recipe work? new recipes?

The *Original* WASC cake recipe
Ingredients
1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
Coupons
1 tablespoon flavoring*

Read more at http://cakecentral.com/recipe/the-original-wasc-cake-recipe#PObVoRfGIvBxew4c.99 icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif

4 replies
BakingIrene Posted 17 Sep 2012 , 4:20pm
post #2 of

You want to look for a recipe using caramel ice cream topping. There may be a caramel version in the "gourmet cake flavours" thread on CC.

Or else you could do a test using 1-1/2 cups caramel ice cream sauce and 1/2 cup water to replace both the water and sugar in the WASC recipe. A little caramel flavour will help too (see what you can find from LorAnn).

Elcee Posted 17 Sep 2012 , 11:23pm
post #3 of

I make caramel cake by starting with my regular white cake recipe and replacing the white sugar with brown sugar and 1/2 the liquid with caramel sauce. This works with scratch or packaged cake mix. It's really (really, really icon_biggrin.gif ) good.

So, in the recipe you posted, I'd recommend replacing the 1 cup of granulated sugar with brown sugar and the 1 cup of water with 1/2 cup caramel sacuse and 1/ cup of water.

cakes4dummies Posted 3 Oct 2012 , 8:43pm
post #4 of

I used the brown sugar and caramel sauce and it turned out great! I also added some of the Duncan Hines frosting creations caramel flavor packet. Next time I think I might also add caramel extract. Thanks for the advice!

BakingIrene Posted 3 Oct 2012 , 8:58pm
post #5 of

Ummm...I forgot this at the time. Add some Skor bits instead of the caramel extract. They melt into the cake texture while baking, no ingredient adjustment required.

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