I've used both the butter cake and the chocolate version for a long time. If one takes the time to read the whole Wilton forum (it's reallly long and dates back to about 2006, I think) you learn that it's best to use half margarine half butter (the forum explains the chemistry.) They are HUGE hits every time I make either version. MacsMom, I've carved the chocolate cake many, many times from this recipe --I use the coffee variation version so I wonder if that makes it different? I have found baking times vary based on pans so it's hard to nail down exacts. I never have baked them for less than 50 minutes and most of the time go a full hour, but that is in three inch pans. The butter version has a yummy crusting top that is the best part of the whole cake!
So what kind of cookie would you suggest for a carrot cake? My hubby asked me to make the cake I will make for us for Halloween to be a carrot cake. Any suggestions?
Thank you for sharing this amazing idea! I cannot wait to try it!
ps.. I also posted this question on the other cookie filling thread in case. I hope to get some yummy ideas!
thanks again!
Can someone post the WASC recipe?
Win-can you post the coffee butter cake as well? Thanks.
I'm going to pass on the best recipe I have...It came from Cassandrascakes from the Wilton forum. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:
Butter Cake
2 Duncan Hines butter recipe cake mixes
2 cups all purpose flour
1 1/2 cups sugar
4 sticks butter
2 2/3 cups water
6 eggs
1 box french vanilla pudding mix (small)
2 tsp baking powder
Cream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.
This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.
This sounds wonderful. Thanks for sharing!
I was wondering if anyone knew a variation of the WASC for a strawberry cake?
For Strawberry WASC I used box strawberry mix and substitute the almond extract for strawberry extract. Very yummy. You could also substitute some of the water for strawberry liqueur. I haven't tried this version yet but I am sure it would be delish. I did try a Chocolate Chambord version I got great reviews everyone one loved it.
OK,,,,call me dumb but,,what does wasc stand for? What is it? I see this term on here all the time but what is it?
Kathy
kathy, it stands for 'white almond sour cream' cake. there are several recipes for it in the recipe section. it's wonderful!
So what kind of cookie would you suggest for a carrot cake? My hubby asked me to make the cake I will make for us for Halloween to be a carrot cake. Any suggestions?
Thank you for sharing this amazing idea! I cannot wait to try it!
ps.. I also posted this question on the other cookie filling thread in case. I hope to get some yummy ideas!
thanks again!
I know this is late, but I think a regular sugar cookie would be good for a carrot cake, or if you can flavor it to be a cream cheese flavor sugar cookie that would be good.
If you like a little zing to your carrot cake, try a gingerbread cookie. 
I'll bet that would be good with a spice cake with cream cheese icing too.. yummy
I can't wait to try it myself.. hehe
I'm going to pass on the best recipe I have...It came from Cassandrascakes from the Wilton forum. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:
Butter Cake
2 Duncan Hines butter recipe cake mixes
2 cups all purpose flour
1 1/2 cups sugar
4 sticks butter
2 2/3 cups water
6 eggs
1 box french vanilla pudding mix (small)
2 tsp baking powder
Cream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.
This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.
Does this cake do well for a tierd cake? Also, is it very "vanilla"-y? Could I add some vanilla extract to make it more vanilla-y?
Wow! you guys your all amazing. It's like one big happy family here. You share so much. There are so many out there (not here in cc land) that do not want to share any recipes, I guess they are afraid someone is going to better then them or something. I'm glad I found this thread since I've got to make something special for DH to bring to Christmas party. (now have the decision of which cake & cookie to make). I should have taken the warning on the home page more seriously!!!!! Thanks for sharing. Charlie
I made the cake with the cookie inside--I was quite brave and made it for an event, although I never made it before--I heard it was great, but that some people thought the cookie inside was actually cake that was frozen. Did I make the cookie to thick, or not add enough bc on either side? I quess I was hoping it would really soften it up. Again, I was told it was yummy, I just want to be able to perfect it for next time. Thanks!
Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!
I was going for the cookie dough cupcakes as a sheet, but I think this will work! Thanks for this!
This thread is awesome! I am going to try all of it!
I just tried the butter cake recipe to make cupcakes, and for me, it's amazing. The problem is that it still has such a classic DH taste (i happen to love DH) and if i try to sell them to pple i know, they will definately recognize the taste. Is there any way to mask it? I added some butter extract and vanilla extract but it wasn't enough.
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