Originally Posted by MacsMom
I've finally gotten the chocolate WASC perfected. I use Betty Crocker DARK chocolate, 1 pkg chocolate fudge pudding mix, 1-3/4 c flour, 1/4 c cocoa powder, 2 T corn starch, 3 cups coffee,... the rest of the recipe is the same (8 egg whites, 2 c sour cream, 2 c sugar, 2 t vanilla, 2 t Nielsen Massey's chocolate extract).
I do love the large quantity chocolate cake, but it is not dense enough for topsys.
Ok I made your Chocolate WASC without the Massey's, and it was so yummy and chocolately. I want to make a dark chocolate raspberry cake. Do you think this is possibly with your WASC chocolate? Have you tried it? Did the chocolate over power the raspberry flavor?