I am wanting a chocolate cake rich in chocolate flavor. I have read on outside search engines about downplays of each. I have tried Macsmom version of chocolate cake and it was extremely dry on the outer edges and extremely wet/moist in the middle. I have tried scratch recipes and they were dry. Can you offer some help to which do you prefer between the two? If you use the chocolate wasc version do you prefer german chocolate or devils food and are the rest of the ingredients the same.

I definately have always used the *original* WASC recipe and feel it is great
If you like a richer choco sub about 1/2 cup cocoa powder for that much flour.

I hate wasc, but I know it it not supposed to be dry on the outside and too moist in the middle. Try bake even strips AND a flower nail in the middle as a heating core. Also, if you freeze it over night, the moisture evens out.
HTH

Hershey's. I hate the chemical taste of box mixes. It cannot be covered up.

I have a chocolate cake recipe that has the richness of a brownie with the texture of a perfect cake. I would love for you to try it if you are interested. It is fabulous. It blows the doors off any other recipe I've found.

Hershey's, chocolate WASC always sank in the middle for me.

@idreamincupcake: Agreed-same here

@tomswife: I absolutely would!

Hershey's recipe... I hate the chemical taste of cake mixes!

Hershey's is definitely a very good and chocolatey cake. But it's not the only scratch recipe out there. For one of my wedding tiers I made the double chocolate cake from Epicurious with Oreo IMBC filling and it was demolished.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

I also think you are trying to compare apples to oranges in the texture department. The Hershey's cake is fluffier with a more open crumb whereas most of the WASC recipes are very dense and closer to a pound cake consistency.

My vote is Hershey's for a lighter texture, and the Epicurious one for something on the denser side. You might also want to do a Google search for the chocolate scratch-off thread.

Annie

i don't use any WASC recipes but I do the Hershey's....does anyone have any trouble using it with sheet cakes (i only do the 1/2 sheet..not full)....if by itself it domes in the middle and doesn't bake right and if used with 1 other flavor since the batter is so thin it doesn't bake right either. just wondering if i am doing something wrong??? thanks!!!

Tomswife: I would love to try your Chocolate cake recipe too.

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Tomswife, looks like there are plenty of us interested in your recipe. Please post or you can PM the recipe. Thanks for being willing to share. Can't wait to try it.

AOk, I'm about to post my chocolate cake recipe, sorry for the delay!!

AAdd me to the list of people who would love to try your recipe!

AOh! Old thread! Well, 14 months is a paltry amount of time for a good recipe! :)

Tomswife I would love it too!

I like sub with chocolate milk and put chocolate chunks in all of my chocolate cakes, you would think people would find chunks of chocolate chips in their cake to be odd but they love it!

Is there anyway I could get this recipe too? I am making my sisters wedding cake. Scarry!  I need a good chocolate cake recipe. I am baking a 6,10,14" cake , not stacked, just on separate tiers. Is there a formula to figure out how much batter to make for each pan? I would appreciate any help on this. Thank you so much.

AWould love to try your recipe. Thanks for sharing.

Tomswife, do you mind sending me the recipe as well?

i also would appreciate the recipe

AI have tried Hershey's, Epicurious double layer cake and liked them. But then tried the Scott Clark Woolley chocolate fudge cake it is so much better. Especially after 2-3 days it is at its best. It's not a fudge or brownie texture as some claim. Yummy!

AYes I've been meaning to try the Woolley recipe for years now. I just keep forgetting about it and I don't like chocolate so I don't make them for me. I like the fact that it uses cocoa powder and not melted chocolate.

AI think I'll stick with the Epicurious cake for cupcakes though. But for cake it was always missing something for me.

AAnniCahill is the 'Warren Brown Yellow cake' still your 'go to'?...I'm still messing around with variations. .As we can't get half and half in Australia I've tried half cream and half milk but think less cream (and more milk) might be the way to go