Thanks GrandmaG. See this is why I'm confused. I thought you were supposed to put an exrtra egg in when adding pudding? I also read here plenty of time how chocolate mixes makes a thicker batter.
It can get really confusing. Some times just trial and error work the best. I did find this doctored recipe that does add 4 eggs but also sour cream. I would use 4 eggs if using the WASC but you are adding more dry ingredients. Most the time I don't even add pudding in my mixes. I think it makes them a little too moist.
http://www.recipezaar.com/recipe/Darn-Good-Chocolate-Cake-Cake-Mix-Cake-87205
I made it once and it is a pretty wet moist cake but delicous. It might be a little too chocolate for a German Chocolate.
But then there's this one from the Cake Mix Doctor.
http://abcnews.go.com/GMA/recipe?id=6941845
I would definitely experiment before baking for the real thing to see what you like. If I were making it I would make it a WASC without the pudding.
THANKS EVERYONE FOR RECIPE IDEAS! IT'S AWESOME!
GrandmaG, normally I would experiment but I dont have the extra ingredients, money or time this week. One more question please, buttermilk or sourcream? Yogurt? Just wondering, not trying to change anything.
I would make the WASC with yogurt and use water or already brewed coffee for the liquid to inhance the chocolate flavor.
Thank you again GrandmaG. I was wondering at what point I would be able to use coffee. I always hear that it enhances the chocolate flavor. So you think coffee huh? I think I'll try it.
Yes, you can't taste the coffee. And make sure it has cooled off to room temp.
Thank you again GrandmaG. I was wondering at what point I would be able to use coffee. I always hear that it enhances the chocolate flavor. So you think coffee huh? I think I'll try it.
Yes, definitely coffee. You add it along with the other wet ingredients (in place of the water/creamer).
I need some flavor combination ideas. My brother is getting married on Sunday and I am making both the cakes. His fiance called me today to see if she could change one of the flavors in the bride's cake. Her favorite jam is an apricot jam that her grandfather makes. As a wedding gift, he sent her 4 jars of the jam. She would like to use this jam in her cake somehow. Personally, I do not care for apricot, so I am having a difficult time coming up with some combinations for her to choose from. Any help would be *greatly* appreciated!!
HI Macsmom,
In your Tropical Breeze Cake recipe you use 8 egg whites. Do you whipp the egg whites and fold into the cake batter or just mix the egg whites in the cake batter? I want to try to make it this weekend for the fourth of July. Thanks in advance.
One more question is can you substitute whole eggs instead of egg whites ?
I greatly appreciate your response. Thanks for the delicious recipes you share with us.
Thank you again GrandmaG and Macsmom, This cake is for the 8th. I'll let you know how it came out once I get feedback from the man who just loves german chocolate cake.
One more question does anyone know how long you can freeze nuts? I've had a bag of chopped pecans in my freezer for a little over a year ( I also noticed, they don't get hard). Buy a new bag?
I could have sworn I just read the recipe for a white chocolate cake on here, but for the life of me, I can't find it! Can anyone help point me in the right direction? Thanks!
HI Macsmom,
In your Tropical Breeze Cake recipe you use 8 egg whites. Do you whipp the egg whites and fold into the cake batter or just mix the egg whites in the cake batter? I want to try to make it this weekend for the fourth of July. Thanks in advance.
One more question is can you substitute whole eggs instead of egg whites ?
I greatly appreciate your response. Thanks for the delicious recipes you share with us.
I just beat in the whites, no whipping/folding. Or, yes, you can use 6 whole eggs instead of 8 whites.
I could have sworn I just read the recipe for a white chocolate cake on here, but for the life of me, I can't find it! Can anyone help point me in the right direction? Thanks!
For white chocolate, you simply add 8 oz melted and cooled white chocolate to the batter of the regular white WASC (the last addition). Some have used sugar-free white chocolate Torani syrup in place of some or all of the water. And I add white-chocolate pudding mix, but it can be hard to find (Save Mart and Vons in central CA have it).
Thank you again GrandmaG and Macsmom, This cake is for the 8th. I'll let you know how it came out once I get feedback from the man who just loves german chocolate cake.
One more question does anyone know how long you can freeze nuts? I've had a bag of chopped pecans in my freezer for a little over a year ( I also noticed, they don't get hard). Buy a new bag?
Toast the nuts lightly in the oven - they should be fine.
Macsmom,
Thank you for a quick reply. I will bake the cake today. I will let you know next week but im sure its really delicious. Once again thank you for being so generous to share your great recipes to us. God Bless!
Oh ....Macsmom...what kind of filling goes with the tropical breeze cake?
I posted this questions somewhere else, but didn't get much response, so I thought I would ask ehre too. What is self rising cake flour? I know there is AP flour and Self rising flour and Cake flour. Can I buy self rising cake flour in a store or make it? If I make it, would I make it the same way you do to make self rising flour with AP flour, baking powder and salt, but switch the AP flour to cake flour? Thanks in advance!
Oh ....Macsmom...what kind of filling goes with the tropical breeze cake?
Oh gosh, I use anything from a banana mousse, pineapple fruit filling, coconut creme, or white chocolate truffle flavored with LoRann pina colada! It depends on whom it's for - some people love coconut, others aren't crazy about fruit fillings, kids are more likely to enjoy the banana mousse...
I posted this questions somewhere else, but didn't get much response, so I thought I would ask ehre too. What is self rising cake flour? I know there is AP flour and Self rising flour and Cake flour. Can I buy self rising cake flour in a store or make it? If I make it, would I make it the same way you do to make self rising flour with AP flour, baking powder and salt, but switch the AP flour to cake flour? Thanks in advance!
Cake flour has less gluten than AP flour, producing a lighter crumb. You can make your own "cake flour" by replacing 2T of AP flour with 2 T of cornstarch, per cup.
Self-rising cake flour is the same as regular self-rising flour, as far as I can tell...
Make your own self-rising flour:
http://www.recipezaar.com/recipe/Homemade-Self-Rising-Flour-Substitute-29318
Thanks again Macsmom. So you're saying that if I toast my (over a year frozen) chopped pecans, that they are still good; what does toasting them do for them after being frozen for so long bring them back to life? If I do this at this stage would they now be considered toasted? Hope I'm making sense.
Thanks again Macsmom. So you're saying that if I toast my (over a year frozen) chopped pecans, that they are still good; what does toasting them do for them after being frozen for so long bring them back to life? If I do this at this stage would they now be considered toasted? Hope I'm making sense.
They will only be bad if they taste like freezer burn. I always toast my nuts before baking them in anything - toasting brings out a more nutty flavor 
. Nuts that might taste a little freezer funky just might be brought back to life with a little roasting...
How much batter does the graham cracker cake make? I'm making it for smores.
MacsMom I just wanted to let you know I made your dreamsicle cake with a vanilla mousse for a 4th of July party. Everyone was awestruck.
Thank you for giving me the inspiration to branch out in multiple flavors. The cinnamon roll cake also rocks. I may have to go through liposuction soon. LOL
MacsMom-- I baked the cakes for the turtle cake last week. Today I thawed them and just finished torting and filling them with the fudge (your recipe), caramel (jodief's recipe-- the only one listed), and pecans. I popped them into the fridge to help them set up, and when I went back to check them I had a huge pile of crumbled cake all over my fridge! 
I'm starting over, but I don't know what I did wrong! The caramel's really thick, and I'm covering the cakes with ganache so I didn't do a bc dam. Should I have? I also layered like this: caramel topped with pecans on base cake, fudge on opposite layer to be turned on top of caramel/pecans. Was that wrong? Too much goo? Should I do just a layer of caramel w/pecans and then just a layer of fudge w/pecans??
Please help!
Oh- & I have to note that the huge pile of crumbled cake in my fridge is to DIE for! Yum!
MacsMom-- I baked the cakes for the turtle cake last week. Today I thawed them and just finished torting and filling them with the fudge (your recipe), caramel (jodief's recipe-- the only one listed), and pecans. I popped them into the fridge to help them set up, and when I went back to check them I had a huge pile of crumbled cake all over my fridge!
I'm starting over, but I don't know what I did wrong! The caramel's really thick, and I'm covering the cakes with ganache so I didn't do a bc dam. Should I have? I also layered like this: caramel topped with pecans on base cake, fudge on opposite layer to be turned on top of caramel/pecans. Was that wrong? Too much goo? Should I do just a layer of caramel w/pecans and then just a layer of fudge w/pecans??
Please help!
Oh- & I have to note that the huge pile of crumbled cake in my fridge is to DIE for! Yum!
Bummer!! Even when caramel seems thick it will soak into cake. I have learned that I need to spread a thin layer of fudge (or white choco truffle or melted choc chips) under and the caramel and on the underside of the tier above it.
I have tried sevral ways to make caramel and it always eventually soaks into the cake, so what I do now is stir in some sour cream into the caramel - it really helps! - but I haven't had a chance to experiment with it on myself without a barrier of chocolate... (always dam!) 
I don't know if soaking into the cake was the problem as much as just sliding off and out the sides with the pressure...so would a thin layer of ganache work? It seems like it needs a lip to keep it in, but I'm not using bc at all. 
I might refrigerate each layer b4 I combine them too...just to make the caramel set.
I don't know if soaking into the cake was the problem as much as just sliding off and out the sides with the pressure...so would a thin layer of ganache work? It seems like it needs a lip to keep it in, but I'm not using bc at all.
I might refrigerate each layer b4 I combine them too...just to make the caramel set.
Ganache should be fine. You will definitely need some sort of dam, though - try piping a ring of whipped ganache. The trouble I have with refrigeration is that once it is brought to room temp at party time, disaster can still happen 
.
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