do you prepare the pudding first or do you just add the pudding mix?
I add it dry. Butter cream would be fine. My favorite is adding mini-chocolate chips to it with a chocolate truffle filling (Orange Valencia).
You could probably mix orange marmalade with buttercream, too.
so i just made the orange dreamsicle cake and the batter was sooo yummy!! thanks so much for the recipe.
my only concern is that i have had it in the oven for over an hour and it still isn't done. I'm cooking it in a 3in and a 6in 3 in deep pans at 325.
I also cooked it in a water bath because I have heard that makes them more even and moist.
Is it normal for it to still be liquidy? it seems like only the top is cooked and it is just starting to set.
sorry for all my crazy questions. I want this cake to be perfect since i'm hoping it will attract lots of new orders.
I just made this cake Thursday; it IS yummy! For what it's worth, you absolutely didn't need a waterbath, it's very, very moist all on it's own.....I did mine in 8" square 2"deep pans and it did take quite a while for it to bake. I was worried it would brown too much, but it barely browned at all. It did sink in the middle unfortunately, but I didn't use any kind of heating core. I don't think the cake had quite as much flavor as the batter, but still tastes great. The texture is a little different than I'm used to but I don't know how to describe it. Not sticky.....not chewy......but ultra moist; almost 'wet'. I think it's from the sherbet since there's so much in it. Will I make it again? Absolutely, everyone here loves it! I might even add more orange extract the next time!
3" deep pans do take longer to bake, even 6" rounds. The WASC batter is more moist and heavy and it takes longer to bake than cake mix alone.
Mine are always in the oven for an hour minimal, with 2" deep pans - and 3" deep pans for 90 mins. I stopped using 3" pans because they take too long to bake.
The water bath I don't know about. I use Bake Even strips to keep it from doming and to keep the sides from getting overcooked.
I just made this cake Thursday; it IS yummy! For what it's worth, you absolutely didn't need a waterbath, it's very, very moist all on it's own.....I did mine in 8" square 2"deep pans and it did take quite a while for it to bake. I was worried it would brown too much, but it barely browned at all. It did sink in the middle unfortunately, but I didn't use any kind of heating core. I don't think the cake had quite as much flavor as the batter, but still tastes great. The texture is a little different than I'm used to but I don't know how to describe it. Not sticky.....not chewy......but ultra moist; almost 'wet'. I think it's from the sherbet since there's so much in it. Will I make it again? Absolutely, everyone here loves it! I might even add more orange extract the next time!
The orange flavor gets stronger over time. It's best when eaten 24 hours later 
Nielsen Massey makes a nice strong orange extract.
I guess i'll just keep it in there and keep checking on it. i'm kind of wishing i just used 2in pans now. I tried to make it 2in tall in the 3 in pan so that I could have a 4in cake. lets just say they are gona be a little off lol. the 6 in pan is on the bottom and that seems to be even less done. maybe because it's on the bottom?
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Thanks so much Macsmom for all the great recipes and advice.
You're very welcome! 
I just made up a graham cracker cake with the WASC for a s'mores cake - it turned out great! I swear that's a no-fail recipe that let's you do whatever the heck you want with it.
I simply replaced 1 c flour with 1 c graham crackers that I ground in the food processor, and replaced 1 c white sugar with 1 c brown sugar! I used a milk chocolate truffle filling with a layer of marshmallow creme on top.
Hi!!
Macsmom.... do you have any 'no-fail' frosting and filling recipes? Something similiar to the WASC , that you can continually change and morph into whatever flavor you want?
Just curious, as usual 
I hate to be such a pest, I am tying to learn and I always seem to have a gazillion questions
TIA
Jess 
I was just looking at some of the recipes on page 2 of this thread and WOWZA -- I can't wait to start baking! 
I didnt mean to single out Macsmom for that question....sorry, I wasnt thinking while I was typing 
If ANYONE has any great frosting and/or filling recipes they'd like to share, i would LOVE, LOVE, LOVE it!!
Need a little help please I just made the wasc cake I have made it be fore turn out very good but this time and once before it turned out a disater I used DH before once good, once not good. also pilbury this time and do any one use cake flour maybe that? I have one BC any help please.
thanks sammie
Sammie, I always use BC. I've had issues with DH (bubbling over the pan onto the bottom of my oven); PB is OK, but I can always rely on BC.
I didn't feel like looking back, but wa sit here I posted my Truffle filling? I think it was under my Creme de Mente variation... anyway, I forgot that I began adding 2/3 c butter to that recipe because it is too hard without it.
I make the truffle filling a lot, using milk chocolate chips mostly and adding LoRann flavored oils. But white chocolate works great, too, by itself or flavored with orange, strawberry, cherry...
I use Frostin Pride blended with cheesecake pudding (dry mix) and add anything to that, as well: cookies, ice-cream toppings, Torani flavorings, jam or pastry fillings...
For my tropical cake I use a pineapple cheesecake filling, which is Frostin Pride/pudding with pineapple pastry filling and cream cheese blended in BUt it is also great with a banana filling or coconut pastry filling.
If ANYONE has any great frosting and/or filling recipes they'd like to share, i would LOVE, LOVE, LOVE it!!
Just found this great site today: http://www.ladycakes.com/Recipes/Fillings/fillings.htm
http://www.ladycakes.com/Recipes/Frostings/frosting.htm
Thanks again to all who posted I really would love to try that WASC never tried it but hear great things about it.
You're very welcome...I have to give credit to ThreeDGirlie who posted a link to the "Raspberry White Chocolate Mousse" for someone in the Recipe Request forum...I poked around and found that jackpot.
ohhhh, that sounds good... can you share the link with us?? 
Sure...
http://www.ladycakes.com/Recipes/Fillings/Raspberry%20White%20Chocolate%20Mousse%20Filling.htm
Thanks!
Okay, I'm making the margarita cake this morning for a girlfriends b-day party tonight. Now that I've broken the eggs and sifted the mixes and pudding together I wish I'd thought about it and halved the recipe for this occasion. Guess I'll make two cakes and have one for the weekend, like I need a whole cake in my house this weekend. UGH!
MacsMom, got a suggestion for the filling? What do you use? I think a friend is going to bring lime sherbet to have with the cake. I don't want it to be overpowering so I plan to ice it (and probably fill, with bc flavored with Princess emulsion and put white sparkling sugar around the top border like salt around the rim of a glass. I'll taste the batter and decide. I'm real curious about this one.
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