Ive made WASC cake a few times. Last time I made it, I replaced 1/2 the water with whole milk. I was wondering if anyone has replaced all the water with whole milk, and added pudding? Please let me know
I don't use sweet milk, but do use buttermilk in place of the water. I also use chocolate milk instead of water if its chocolate wasc.
I add approx 3 slightly heaping tablespoons pudding to each batch, not the whole box. I found the whole box of pudding a bit too much. Just a personal preference tho, some like using the whole thing.
Thanks... I am going to try that tonight for some cupcakes im doing for tomorrow.
I use this WASC recipe (there are several here on CC):
I use Duncan Hines most of the time, so I add one box of instant pudding mix for each box of cake mix.
I don't replace the water with anything else that includes more fats or sugars--like milk--because I find the cake to be quite moist and heavy the way it is and the addition of more fats & sugars can make it gummy.
I haven't had much luck doing that for cupcakes, like Blakescakes said, it gets gummy and sinks. In cakes it seems to be ok, just don't overdo the fat, too much moisture.