AI made the original wasc cake today. A 10" and 6". The tops were a little brown and the middle sprung back when I touched it. I cooked them for at least 50 mins or so and had to turn the oven up to 340. Is it normal for them to be too moist? It looked done, but was kinda gooey., and sticky. Should I cut back on something? It was soooo good, but too moist.
I hope you get an answer soon. I tried the recipe this month for my grandbaby's birthday and it was a 3X8 and it was raw in the middle it never did bake. I actually used a spoon and scooped out the middle before serving it. This was the first time I used the recipe for a cake. The only other time I used it was for cupcakes and it did ok then.
bake them with an inverted metal flower nail in the middle of the pan. The heat was not distributed evenly in your batter while it baked, so the flower nail serves as a heating core. Also, bake at 325 for at least 60 mins. WASC takes a long time to bake.
Norasmom- I tried the flower nail but on the top of the cake hoping it would help after the cake baked for almost an hour when I noticed it was still too moist...maybe it will help next time I try the recipe to but the nail in before baking. I use a heating core when I bake but I didn't think I would need it for an 8 " round.
AI tried the WASC cake once years ago because everyone raved about it. It was baked all the way, but the top was still sticky/tacky. The flavor was ok I guess, but I didn't like the texture at all... Too gummy.
I don't know if changes have been made to the recipe, but since it was originally posted, I think both big name box cake makers have decreased the amount of mix in the box, which would mean you were adding to much wet to the dry if you're going by the original recipe.
Acheck the box size on the cake mix, the original wasc ( from my understanding) was designed for the 18.5 oz box, they are smaller now. in another thread I found someone say add 1/3 cup more mix from another box to correct this. I've done this with much better results, and I just save the rest of the opened box for next time I need to add.
Thank you, I will try adding the extra mix next time.
Our hometown newspaper just posted an article by a lady named Jill Cataldo, who has a recipe for Cake Mix "upsizer" to make up for the smaller amount of cake mix in the new mixes. She adapted it from the Better HOme and Gardens cookbook.
Mix up the following:
1 1/2 cups All purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Whisk all together and store in a clean mason jar. When you wish to increase a 15.25 ounce cake mix to 18.25 ounces, add 3 ounces (6 Tablespoons) of this mixture to your existing cake mix. It works great!
check the box size on the cake mix, the original wasc ( from my understanding) was designed for the 18.5 oz box, they are smaller now. in another thread I found someone say add 1/3 cup more mix from another box to correct this. I've done this with much better results, and I just save the rest of the opened box for next time I need to add.
I have used 1/3 C AP flour with good results every time. It keeps me from opening a box of cake mix.
I recently (August) made a cake and I bought the DH French Vanilla, some the boxes were 16.5 and others were 18.5, I was so glad I happened to see that. What surprised me, is that this store keeps a good rotation. In fact, in July, they didn't have any DH French Vanilla cake mixes, when I needed one. I was already home and in the process of getting ready to make my batter, when I noticed the difference.
Here recently the DH French Vanilla (Signature line of cakes) have been 18.5oz, but the Dark Chocolate Fudge (Classic line of cakes) are 16.5oz.