Hi, I'm going to be making a birthday cake for my grandson's 5th birthday and I've been out of the Cake Central loop for a long time. Way back when Duncan Hines mixes were 18.25 oz (before they shrunk), we had a formula for turning out exceptionally wonderful cakes. Adjusting the oil, water, eggs and adding a pudding mix. I've searched the website and so far have been unable to find the measurements. Last I remember, buy 2 mixes and weigh out 18.25 oz of mix. Is this still the preferred way? What are the current preferred adjustments to the oil, eggs, water, etc?
I've lost my notes and truly appreciate y'alls help with this.
Thank you,
Angie
Hey! Welcome back to our forum :) What you want is the *original* WASC recipe:) https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe It’s perfect for your request A moist firm cake It can be used with the smaller sizes box of mix or you can use part of another box — either way it works well for your needs
kakeladi, thank you so much for the response. I've picked up the ingredients and plan to try wasc cake recipe tomorrow. My husband is very pleased too! Since he likes cake and I haven't baked one in a very long time, LOL
Once I finish with my grandson's cake I look forward to checking out cake central to see what has changed and what hasn't. Should be fun finding out!
What a shame that they aren't taking care of it like they used to. I learned so very much from the members on here.
I appreciate y'alls efforts to keep things going. I was so happy to see that you responded to my question and I am heading to the kitchen in a moment to try a chocolate cake using the wasc recipe/directions that you gave me the link to. What I was originally looking for was if I remember correctly, 18.25 oz DH cake mix, small box of instant pudding, extra egg, half the water and double the oil (all based on the box directions). After DH changed the mixes to 15 ish ounces, the formula did not work as I remember so we were buying 2 boxes and weighing out the proper amount of mix. Didn't seem to work for me. So I came on here to see what had ever become of the formula for a cake as good as the original was ( I used to get rave reviews on my cakes). I could find next to nothing about it and now everyone seems enamored with Betty Crocker. Go figure, lol
Anyway, I just wanted to thank you for your help. My grandsons party is on the 9th and if my cake comes out as planned, I'll post a picture.
I’ve heard of the recipe you mention but feel this is better :) The * original * WASC recipe goes way back to at least the 1950s It is a cross between a pound and a “regular mix” so it’s a bit dense & very moist I have used DH from time to time but prefer dear old BC The recipe will work with either Some people have had some problems with chocolate but find reducing the sugar by about 1/4 to 1/2 cup helped solve it
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