I have made a few WASC cakes with no issues. However, every time I use a butter recipe cake mix, the cake never turns out correctly. I use the same recipe modifications as if it were a white cake. It always turns out under done, regardless of how long I bake it. It sticks to the pan, and is generally mushy in the middle. Should I change the recipe to use the chocolate version, the one with yolks?
Any ideas are appreciated!
Another member has stated that the DH butter and yellow cake list of ingredients are exactly the same -only the mixing directions are different.
FYI, you can use any flavor of cake mix with the expanded flavors version of the WASC cake recipe:
Or for the "original" WASC cake recipe:
For any flavor (except the white almond) the recipe calls for 6 whole eggs instead of 8 egg whites.
Here's another WASC chocolate variation recipe:
So that's it. I have been keeping the recipe the same as the white when making a butter recipe. I will use the whole eggs and give it a whirl.