Adjusting Wasc Recipe

Baking By savannahquinn Updated 15 Oct 2012 , 7:44pm by Marianna46

savannahquinn Posted 14 Oct 2012 , 10:47pm
post #1 of 7

When I make WASC I find that it sometimes (most of the time) gets way too moist when I wrap and refrigerate or just leave out....So I've been it because I use egg whites from a carton and I'm using enough for 8 eggs, rather than just use enough for egg whites? Or is it because the cake mix boxes have less cake mix in them and I don't adjust the liquid? Any thoughts?

6 replies
mommynana Posted 14 Oct 2012 , 11:07pm
post #2 of 7

If i`m not mistaken, I think someone has said to add 2/3 cups of Mix from another box And just keep that one for extras in a plastic bag, But hopefully someone will jump in and correct me if i`m wrong.

savannahquinn Posted 14 Oct 2012 , 11:10pm
post #3 of 7

that's a great idea! thanks!

mommynana Posted 15 Oct 2012 , 2:29pm
post #4 of 7

Your Welcome!

poohsmomma Posted 15 Oct 2012 , 2:48pm
post #5 of 7

I measured the cake mix out by weight, and it's about 1/3 cup.

savannahquinn Posted 15 Oct 2012 , 6:55pm
post #6 of 7

thanks, will definitely add more mix next time!

Marianna46 Posted 15 Oct 2012 , 7:44pm
post #7 of 7

Some, in fact most, manufacturers of cake mixes have reduced the size of their mixes from 18-something ounces to 16- or even 15-something ounces, so they're not as big as they were. That's why you need to add some from another box. I can still get Duncan Hines in the older size, but I don't know for how long.

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