I really like how the WASC turns out with the white chocolate raspberry creamer. Is there a chocolate version of this cake. Would I do the same as what the instructions call for but replace with chocolcate cake and creamer of my choice? Please help!
White chocolate raspberry creamer!!!! WOW! That sounds good! Do you replace the water with it or how is it that you incorporate it? Do you use the WASC or Kakeladi's WASC? I use Kakeladi's, so I would need to incorporate it somehow. I really hope someone has a response for you regarding the chocolate flavored one. Sounds yummy!
Here's a thread in which chocolate versions of the WASC are discussed:
Here's the version I use: The notes in parentheses are mine. I double the recipe, when needed...also, I always make the choc. and white WASC's for the same cake...I alternate layers...it's great that way.
1 box of chocolate cake mix (I use Pillsbury's - the one that contains 1 cup of pudding in the mix)
1/3 cups all purpose flour
2/3 cups cocoa (I use Hershey's unsweetened)
1 cup sugar
3/4 tsp. salt
1-1/3 cups coffee (I microwave 1-1/3 cups of water for 50 seconds and add 1-1/4 tsp. of instant coffee to it, stir, then let it cool a little)
2 Tb. vegetable oil
1 tsp. vanilla
1 cup sour cream
3 lg. eggs
Place all dry ingredients in a large mixing bowl and stir with a whisk. Add the remaining ingredients and mix for 2 minutes. Pour into greased and floured pans (I use butter and a parchment circle), filling each a little over half full. Bake in a pre-heated 325 deg. oven till it tests done (Mine takes 45 minutes).