I only have one question. How much cocoa do I add in? It is 1/4 tsp, 1/4 Tbsp, 1/4 C? I was going to make the cake, however due to this slight mix up I couldn't. Will you please let me know what the right amount to put in is.... Thanks..
Did anyone answer scrumpot's question? How Much cocoa in this recipe?
if you dont have parchment paper can you use shortening and flour like any other cake ? Im guessing this is enough batter for either 3 - 8" pans or 2- 10" pans right? Thanks..
According to most "velvet" type cakes, the correct measurement would be 1/4 CUP of cocoa powder. With this much cake mix and flour, in the recipie, the cocoa color would be almost lost, enabling the pink color. Hope it helps!!
My experience with any cake with chocolate or a lot of fruit or nuts is parchment paper is a must or it will stick. I use equal parts flour, vegetable oil, and vegetable shortening mixed together as a cake release and it works beautifully except in the cases mentioned above.
It's 1/4 cup cocoa..
Is there any way I can edit this?
Sorry, new here! What does WASC stand for? Thanks!!! :)
I also wanted to know what WASC stands for? Also, two boxes of mix, plus 2 cups of flour, what size cake do you usually make with this?? Thanks, sounds great.
Cherripies and poohbear - it stands for White Almond Sour cream WASC
can this recipe be halfed?
Yeah..i would like to know if this could be cut in half too..please I need to make this cake now...help :)
yes you can halve this recipe...
I really like this cake--it smells delicious while baking. It has a nice, dense texture. I torted it as well as a chocolate cake and filled between each layer with chocolate and raspberry. i alternated the layers--pink velvet, chocolate, pink velvet, and chocolate. Very pretty when cut.