If you're loving the pumpkin spice versio of this cake, you must try it with cream cheese frosting. TO.DIE.FOR.

quick question, sort of off-topic - I want to try the pumpkin one with cream cheese frosting, but I really like Italian Meringue buttercream. HAs anyone ever tried to make italian meringue buttercream with cream cheese added? Does anyone know if that works? I know I should try it myself, but just thought I would ask if anyone has tried it before me and what their results were...

Aye yi yi I'm afraid this thread is becoming very very bad for my waistline!

I loved the sound of this cake, so baked the yellow version (5 whole eggs, butter and one cup milk). Baked at 350 in 8" pans - 2x 2" pan and 1x 3".

The cakes are still cooling. I had a little taste and it's good, but all the cakes sank in the middle, the one baked in the 3" pan most of all. Any tips on this? Cooler oven for longer?

Hi can I cut this recipe in 1/2 to try it out I'll love to do the pumpkin one but it me and DH at home . Thank

I've been following this post, and I baked the yellow version exactly as follows. I let it freeze overnight and I just cut into it. It has a very crumbly interior and is very moist and yummy, but too soft for carving. I hope it's not too soft for fondant. I am taking some small pieces that I filled with ganache to some friends to see their opinion. Everyone loves my boxed WASC but I always feel guilty because it's not "really from scratch". I will see what my WASC followers think of this version and will let you all know. Next time I might try it with all purpose flour just to compare textures.

bm162003,

yes you can reduce the recipe. i've done 1/2 recipe and have also done 1/4 on experimental cupcakes.

i use a spreadsheet to calculate the amounts.

Thank you one more Q what is spreadsheet sorry new at this

oh, no problem.

it's really not related to baking.

spreadsheets are a tool used mainly by accountants, statistiticians etc who need a formula to calculate something.

they are included in software packages for offices (along with word documents and such)

a common one is microsoft's excel.

i use them alot (i'm a nerd)

Thank You I'll try to see if I have it

bm162003: The recipe from the cookbook is actually half from the posted recipe here in cc minus the sour cream, so you would have no problem in using half the ingredients. I have done other recipes from the cookbook using only half the recipe with no problem. I love that you can just put everything in a bowl and beat for a few minutes.

GatuPR Hi what cookbook is it in I have some cakebook my new one I got was the cake dr. returns .Well I'm doing right now and it smell so good but it so much I got two 6" and 9cupcake what to do with so much cake Thank you all for ur help

Dear bm162003,

I searched the internet and found a really neat recipe scale converter. I converted the recipe into fifths since it calls for the equivalent of five whole eggs, which is what I plan to use. But, if you are using the egg whites it's even easier.

Hope this helps in the future.

BTW, I'm going to give the WASC(scratch-version) a whirl tonight.

cakeymom

http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

Hi all I did it I cut it in 1/2 and it came out to die for I'm loving it Thank you all it a keeper .TY Cakeymom let me know how it come out hope you like it

Is called Betty Crocker's New Cake Decorating Creative Cakes for Every Occasion.

Funny thing is the book doesn't have any recipes that uses a cake mix, they are all from scratch, even though is by Betty Crocker lol.

I had the book for almost a decade now and have made several of the recipes and they are all really good.

CakesByLJ: the cookbook recipe calls for 1 1/4 c milk, so is half of the posted one. Not sure what the addition of sour cream does to the recipe.

~save~

So, I gave the yellow butter version a whirl. I used real butter instead of shortening (same amount) and 5 whole eggs instead of 10 egg whites. The flavor was great, but the cakes sank in the middle much more than they did when I made the original recipe with shortening. Anyone else have this problem? I didn't use any special mixing method.....I just threw it all in like I do when I use shortening. I'm wondering if I should have creamed my butter and sugar together first like you do with traditional butter cakes. I like the original recipe so much I would love to find a really good workable yellow butter version......any suggestions from those of you who have done it? What should I try differently next time? Thanks!

~Skye

I tried the yellow cake version tonight, using five eggs, butter and 1 1/3 cups milk (mistakenly looked at the amount for the butter when I thought I was looking at the milk). I used two 8" x 3" layers plus 18 cupcakes. I just threw everything in the bowl after sifting the dry ingredients and then added the eggs one at a time. The layers looked kind of weird when they were baking, almost like they had big bubbles on top in the middle and they took a REALLY long time to get done. The tops got more brown than I'm used to seeing. The cupcakes were quite soft and yummy while warm (had to wrap them up before we ate them all). I'm curious to see the texture tomorrow.

Edited to add that I didn't have any trouble with the cakes falling in the middle (like I usually do with the mix WASC recipe) but think I'll try the creaming method next time.

i like it because when i'm experimenting with a recipe, i often use 1/4 recipe.

i just format the cells with measurement numbers to show fractions and put in a formula using division to calculate the reduced amount..

i read comic books, work crosswords, always have mechanical pencils too. my kids say i'm not a nerd but rather a dork.

For the yellow cake, you might want to try using 3 c sugar (if making the whole recipe) and 1/2 C butter and 1/2 C shortening and maybe instead of 5 eggs, use 6 whole eggs. Beat all the ingredients on low for 30 seconds, scraping bowl and then on high for 3 minutes, scraping bowl. HTH

i must have missed the yellow cake version - is it on this thread?

Yes, it's on page three of this thread.

So I just tried this recipe today. I halved it, not sure if I got all the halfs right (how do you split 1/3 cup?) so I just filled my measuring cups by half. Anyway, batter was really running (I read that in previous posts) so I am assuming that is right. I filled a 9" round pan about 1/2 - 3/4 full (normal for me) and 8 cupcakes. The cake only baked up about 1 1/2", is this normal? Maybe I should have filled the pans fuller to get a taller cake?

I used Sweetex for the shortening, AP flour with cornstarch and I used butter flavor, vanilla and almond extract to flavor.

It taste fabulous! (I have eaten 3 cupcakes, with no icing. Yummy!)

[quote="crazydoglady]i've also found that this cake doesn't rise much and stays fairly level.
you might get more height if you use cake flour.
i'm glad that yours is delicious! that's what really matters.

someone posted a really good conversion calculator for reducing recipes

http: //www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

i know what you mean about halving 1/3 - i do the same thing that you do.[\\quote]

I found that mine rose just fine. I used the original recipe exactly as is though. But I did use cake flour (I find I get better results that way).