My Last Scratch Cake

Decorating By Janette Updated 3 May 2007 , 5:33pm by Loucinda

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Janette Posted 2 May 2007 , 4:53pm
post #1 of 13

I have been cooking and baking for 40 yrs. only twice I've had scratch cakes that I thought was good. I know I'm a good cook and baker, so it's not me.

Yesterday I made 2 10" - 3" layers and I am going to pitch them. They are so dry. I'm done trying. I have tried so many different recipes over the years and nothing beats DH cake mix.

Sometimes DH is too moist. What do some of you add to your cake mixes?

12 replies
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shelbur10 Posted 2 May 2007 , 6:47pm
post #2 of 13

I generally use a box of instant pudding and an extra egg. But sometimes use the WASC recipe...it's fantastic tasting and has a nice dense texture.

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ladycake17 Posted 2 May 2007 , 7:31pm
post #3 of 13

I know this is a stupid question, but, if you are using a chocolate cake mix, then you use chocolate instant pudding, plus one egg. Nothing else? What do you mean by a dense texture, is that more like a pound cake?

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shelbur10 Posted 2 May 2007 , 7:37pm
post #4 of 13

yes, I use the pudding flavor that complements the cake flavor. It's not as dense as a pound cake, but that's kind of what I mean. It holds together better.

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Janette Posted 2 May 2007 , 7:59pm
post #5 of 13

Yea, I want it denser, it holds up better for decorating. I'm going to try that thanks.

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hopesmith Posted 2 May 2007 , 8:06pm
post #6 of 13

I made the WASC cake for the first time Sunday and I loved it. It had a great flavor and was very sturdy ( for lack of a better word lol). Has anyone tried other flavors in it besides the almond? Guess I could experiment.

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hopesmith Posted 2 May 2007 , 8:06pm
post #7 of 13

I made the WASC cake for the first time Sunday and I loved it. It had a great flavor and was very sturdy ( for lack of a better word lol). Has anyone tried other flavors in it besides the almond? Guess I could experiment.

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Solecito Posted 2 May 2007 , 8:25pm
post #8 of 13

What is WASC?

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banba Posted 2 May 2007 , 10:14pm
post #9 of 13

I think WASC is White Almond Sour Cream Cake! Well there is a recipe for it on here so must be?

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Janette Posted 3 May 2007 , 2:06am
post #10 of 13

Hey, I forgot about the WASC, I think I'll make that.

I too would like to know if you can make other flavors.

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Solecito Posted 3 May 2007 , 3:58pm
post #11 of 13

Thanks!

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bobwonderbuns Posted 3 May 2007 , 4:06pm
post #12 of 13

http://www.cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html

Do a search in the forums and you will find all kinds of variations on it! I've done the lemon one (excellent!) and the Vanilla/white cake one and more. There are berry cake versions, champagne cake versions, etc. etc. etc. It's a great cake which is very versatile.

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Loucinda Posted 3 May 2007 , 5:33pm
post #13 of 13

Janette - I use other flavors in the WASC cake all the time. For the chocolate I do substitute part of the flour with cocoa so it keeps a deep chocolate flavor. (about 1/3 of the flour is replaced with cocoa) The Strawberry is wonderful too! Just make sure to chop any real berries you use very small.

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