I tried the WASC cake again following some new advice. the white cake came out very well. When I made the chocolate version, it had a good taste and rose beautifully, but the texture was just too light and airy. I thought with the sour cream and whole eggs it would be more dense, which I like, even in my scratch cakes. Is there anyway to make these WASC variations come out with a tighter crumb and a little more density? I am meticulous in my weighing and mixing of ingredients. I was going down the list on the Five best WASC Recipes here on CC. Next I'm trying the strawberry and red velvet. I have always baked totally from scratch but have trouble with these recipes...go figure.
Thanks in advance
I also have tried making the WASC but with chocolate cake mix and didn't love it - not chocolatey enough for me among other things.
I've made a slightly different version of a doctored chocolate cake mix cake and really liked it! First, I use the Duncan Hines Dark Chocolate Fudge mix. I prefer DH for all my mixes, but that's just me. Anyway, I was impressed with this version for chocolate cake!
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1 DH Dark Chocolate Fudge mix
1/2 cup flour (I like using cake flour)
1/2 cup sugar
1/2 cup cocoa powder
2/3 cup sour cream
3/4 cup buttermilk
3 eggs + 1 egg white
1 tbsp vanilla
1/3 cup vegetable oil
Whisk all the dry together, whisk the wet together, then add wet to dry. Bake 350 for 20-25 minutes. This will give you two 8-inch or 9-inch cake layers (I haven't figured yet how to scale so that you can make three 8 inch layers, which I normally prefer to do and which I could do with the WASC recipe).
I use kakeladi's WASC recipe for chocolate and just sub the 1 cup of flour for 2/3 cup of flour and 1/3 of cocoa, or 3/4 cup of flour and 1/4 cocoa, depending on the mix :) They always turn out fantastic :) A little fluffier than my usual chocolate cake, but a night in the fridge will fix that right up!
This is my cupcake.....made the chocolate and strawberry too, same thing, some had vertical long tunnels. I had cut my mixing time to a minute and a half on low, thought I might be overmixing....this is driving me crazy y'all ......the taste is very good, I just think these holes ruin the whole thing .
Re: the holes/tunnels in the cup-cake: If you drop/bang the cake pan on the table a few time those bubbles will break. You can also run a fork through the batter (both ways/around) . It helps:) If any appear on the surface, use a toothpick to break them by pulling them to one side. As for the chocolate not having enough choco flavor, as other poster said, use part cocoa in place of some of the the flour OR even in addition. I've often added it in addition. And I prefer Betty Crocker.....don't know if that makes much difference as I have from time to time used all 3 of the leading brands. depending on what flavor I could find/what I needed.
I did swirl a toothpick around before putting in oven and only rapped slightly on counter so batter would'nt slosh out. Ok kakeladi, I hear you're the Queen on CC, so I'm going to ask you.... Have you ever heard of placing a cookie sheet over the cupcake pan while baking? You spray it with Pam so batter won't stick. Anyway I had tried it yrs ago on regular layers. I didn't like how it worked on layers, but today (after baking 4 rounds of cupcakes) it dawned on me to try it on cupcakes.....I'm not 100% sure yet, but I think I like this....all cupcakes were totally level and all the same size, not an air hole or tunnel in sight....they were more dense which I like. Here's my pic...
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