I love the wasc cake and I'm wondering is there a chocolate version I can have like the same texture as the white. Please no pudding mixes ok...

pastrygirl, these are the substitutions I use:

2 boxes chocolate cake (instead of white)
6 whole eggs (in place of 8 egg whites)
2/3 c unsweetened cocoa (in place of 2/3 c of the flour - still use 1 1/3 c flour)
I use 1 1/3 cup coffee + 1 cup water (in place of 2 2/3 c water)

I got this combo off of another thread on CC. Sorry I can't give specific credit.

Any difference if you use devil's food instead of chocolate cake mix? I love coffee...but can't imagine putting coffee in a cake mix? I'm sceerd! I have to make one today too!

Here's my version for ONE box:

1 box of chocolate cake mix [I use Pillsbury's - the one that contains 1 cup of pudding in the mix]
1/3 cup 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].

What does the coffee do for the cake? I am so scared to pour coffee in my cake mix?

coffee really enhances the flavor!! Also to enhance is adding cayenne pepper if you can believe that! But I've never used that, only heard about it. Also, adding Kahlua in chocolate is the best!

I believe it enhances the chocolate flavor. You won't even taste it in the raw batter.

I would've definitely used just water after the first time, if I had been able to detect any coffee flavor.

Well, I'm excited to try it now! Thanks ladies!