I've been searching and searching, but I can't find a red velvet interpretation of WASC. Would I just use red velvet mix in place of the white mix? Would I combine a white mix and a chocolate mix?
If anyone has done this I would be forever grateful for your advice! 
Here is MacsMom's recipe from the Gourmet Flavors thread.
Red Velvet Cake - MacsMom
2 boxes white cake mix
1 box dark chocolate cake mix
2 pkg chocolate pudding
2 teaspoons salt
3 c flour
3 c sugar
3 c sour cream
3 cups vanilla coffee creamer
1 cup water
1/3 c oil
9 eggs
2 tablespoons butter flavoring
2 jars Wilton red-red
yum yum... DD will be stoked, she wants a "red velment" for her birthday 
Thanks Martha! 
I'm wondering how to make this work... I only have a 5qt mixer, and I'm thinking that recipe will overflow my bowl! Do you know if you can half a box mix? I've never tried it...
Also, I'm wondering about the Wilton red-red - doesn't it taste bad? I'm wondering if Americolor red will be better. I've never made a red velvet from scratch (or semi-scratch), so I'm full of questions!
Thanks Martha!
I'm wondering how to make this work... I only have a 5qt mixer, and I'm thinking that recipe will overflow my bowl! Do you know if you can half a box mix? I've never tried it...
Also, I'm wondering about the Wilton red-red - doesn't it taste bad? I'm wondering if Americolor red will be better. I've never made a red velvet from scratch (or semi-scratch), so I'm full of questions!
Could you sift together the dry ingredients and then half them, doing the same with the wet, and mixing in batches?
I'd use the Americolor, I really dislike the taste of Wilton's red, but I have NOT tried this recipe, just an opinion!
Hmmm. I didn't think about sifting it all together. I may have to experiment a little.
Hopefully Macsmom can come to the rescue! I should have known just to PM her! 
Yes, it's wedding-cake sized batter. I mix it with my Kichenaid hand mixer in a 32 cup Tupperware bowl.
But the combo of 2 white mixes to 1 chocolate mix is absolutely perfect and the cake really is very, very good. I'm not a RV fan but I scarf this one up!
The best way to half the recipe would be to weigh (or measure in cups) the cake mix and divide each cake mix in half. Then just use half of all the rest of the ingredients.
Sifting everything together first is a lot of work with so many ingredients!
I forgot to add, DH mixes are horrible with WASC variations - the batter boils over the top of th epans and the cakes sink in the middle. It's also not nearly as tasty as the other concoction!
I agree, your recipes are always fab, but if the DH mixes are not your choice, what mix do you use for your recipies? Or do you just not use DH for the RV?
THANKS !!
I know you asked for a WASC version, but if you look at a scratch recipe it is actually a lot easier (less ingredients/steps) and cheaper than the WASC version. The recipe I use is a one bowl "dump" recipe and it comes from Cake Man Raven.
http://www.cakemanraven.com/recipe.htm
I agree, your recipes are always fab, but if the DH mixes are not your choice, what mix do you use for your recipies? Or do you just not use DH for the RV?
THANKS !!
I always use BC. It seems to be a better quality than PB. The only time I use DH is if I need banana or strawberry because the flavor is better than BC with those, but I mix 1 box of DH flavored mix with 1 box of BC white cake. It seems to bake okay with that combo.
The RV cake is all BC - 2 white + 1 dark chocolate.
I did compare it to homemade and I just don't like the taste of homemade. I went through quite the trial period when I was asked for RV for a wedding shower and the guest of honor was a pastry chef! So I knew it had to be spot on. She loved it! She said it was the best she'd ever tasted - funny huh?
I had never even tasted RV before that and I had no idea what it was really supposed to be like, just that it seemed to have a little chocolate mixed in with white.
I forgot to add, DH mixes are horrible with WASC variations - the batter boils over the top of th epans and the cakes sink in the middle. It's also not nearly as tasty as the other concoction!
So THAT'S why I thought I was the only person on the planet that didn't like the WASC recipes...thank you so much for adding this little tidbit of info!
Wow! Thanks so much Macsmom! And MJG, I will definitely look into that scratch recipe as well. I have a few months before the wedding, so I can try some stuff out beforehand.
I just love waking up in the morning and finding that my questions have been answered and then some!
You guys are the best!
Here is MacsMom's recipe from the Gourmet Flavors thread.
Red Velvet Cake - MacsMom
2 boxes white cake mix
1 box dark chocolate cake mix
2 pkg chocolate pudding
2 teaspoons salt
3 c flour
3 c sugar
3 c sour cream
3 cups vanilla coffee creamer
1 cup water
1/3 c oil
9 eggs
2 tablespoons butter flavoring
2 jars Wilton red-red
May be a stupid question, but do you use liquid or powder vanilla coffee creamer? I can't wait to try this. I still searching for a good RV recipe. I've tried a lot of scratch recipes & I haven't cared for them. I currently use the CMD's recipe, but I think that there's room for improvement.
May be a stupid question, but do you use liquid or powder vanilla coffee creamer? I can't wait to try this. I still searching for a good RV recipe. I've tried a lot of scratch recipes & I haven't cared for them. I currently use the CMD's recipe, but I think that there's room for improvement.
I use liquid creamer 
Ha ha I also had the very same question about the vanilla creamer...was going to post it and saw that someone else had already! I plan to use this Red Velvet WASC recipe for a wedding cake. Have you ever used the cheesecake filling for a tiered cake, or should I just use regular buttercream? I'm just curious how the consistency would hold up. Thanks in advance!!
MacsMom....what size are the 2 jars of red food coloring? Thanks so much in advance.
Ha ha I also had the very same question about the vanilla creamer...was going to post it and saw that someone else had already! I plan to use this Red Velvet WASC recipe for a wedding cake. Have you ever used the cheesecake filling for a tiered cake, or should I just use regular buttercream? I'm just curious how the consistency would hold up. Thanks in advance!!
A great filling that holds up superbly is the White Chocolate Truffle Filling - it's what I use in RV:
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you may want to pop it in the fridge). You can soften it for a few seconds in the microwave if it gets too thick to spread.
That sounds wonderful! I am indeed going to use that. Thanks, Macsmom!!
LOL too funny - I just caught that too (milk/white) when I read it again. What a rough week!
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