Wasc Chocolate - What Went Wrong

Decorating By Honey_Cakes Updated 28 Mar 2008 , 1:49am by christeena

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Honey_Cakes Posted 27 Mar 2008 , 1:12am
post #1 of 4

Hi I have made the WASC many times and everyone loves it so I decided to see if the chocolate version was just as good but when I baked a chocolate cake and some cupcakes they came out all rubery and had no real flavour and did not rise at all. Do you think it could of been the cake mix I used? I just used a mud cake mix. I did put in 8 eggs instead of 6 but I dont know if this would of caused them to not have flavour and not rise??/ Any help would be great!!

3 replies
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JanH Posted 27 Mar 2008 , 10:29am
post #2 of 4

Using more eggs than called for probably caused your recipe to fail. (Especially if the eggs were bigger than grade "large".)

Eggs add leavening (and fat) to a recipe. icon_smile.gif

Role of eggs in baking:


Too much sugar and/or fat or leavening will cause a cake to rise and then fall upon cooling:


Improper mixing can cause a cake to be rubbery. icon_sad.gif



MessiET Cake Central Cake Decorator Profile
MessiET Posted 27 Mar 2008 , 12:04pm
post #3 of 4

I've tried the chocolate version of the WASC too and was not impressed. The consistency was OK but it was lacking flavor...

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christeena Posted 28 Mar 2008 , 1:49am
post #4 of 4

Here is what I do for a chocolate version of WASC and it gets raves!! Sift together in a large bowl:

1 DH Devil's Food mix (or Dark Choco. Fudge)
3/4 cup AP flour
3/4 cup sugar
1/4 cup hershey cocoa
1 tsp. baking powder
3/4 tsp. popcorn salt

In mixer bowl put 3 large eggs, 2 TBS. canola oil, 1 tsp. vanilla, 1 cup sour cream and 1 1/3 cup water.

Place on mixer and stir until combined. Add dry ingredients, stir until combined. Turn mixer up to the next notch (1) and let go for 2 minutes. DO NOT overmix!! Fill pans 1/2 to 2/3 full, tap on counter to pop air bubbles and bake at 325. This recipe never fails me and it tastes great.

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