I made this simple WASC variation for cupcakes, but they had a lovely texture and would be perfect for layer cake as well. The pumpkin in the recipe is basically replacing the sour cream. It ends up having a nice mild flavor, but you could add more pumpkin if you wanted it stronger.

INGREDIENTS

1 box yellow cake mix
1 cup all purpose flour
1 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup pumpkin (not pie filling)
1 1/3 cups water
2 tablespoons oil
2 teaspoons vanilla extract
3 eggs

DIRECTIONS

Combine all ingredients on low until incorporated to avoid splashing, then increase speed to medium. I generally mix for about one minute, but do whatever you prefer.

Bake at 350 degrees until cake just barely springs back to your touch, or until a toothpick inserted in the center comes out clean.

If you like pumpkin pie, you’ll be sure to love these bars! There is taste of pumpkin in every bite.

INGREDIENTS

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 tsp. cinnamon
4 eggs
2 cups pumpkin
1 cup cooking oil
1/2-1 cup chopped nuts (optional)

DIRECTIONS

Sift dry ingredients,including sugar into mixing bowl. Add slightly beaten eggs, pumpkin and oil. Mix;blend in nuts. Preheat oven to 350 F. Bake in 1-2 (depending how tall;thin/thick you want it) greased 9×13 cake pans for 25 minutes.
NOTE: Do not put chocolate in or on top of these-for some reason, pumpkin & chocolate (in this recipe)don’t taste good together. Also, if baking in smaller pans; bake for a shorter time.

Good ‘ol Aussie mudcake – this recipe has been used for years – WELL over 15! It is a moist, dense cake that has great shelf life and is PERFECT for carving. Torted and ganached under fondant … mmmm mmmm

INGREDIENTS

20cm round – Double quantity does 24cm round 2-1/2 inch deep

250g unsalted butter
200g dark chocolate
1 tablespoon instant coffee
1-1/3 cups warm water
1-1/2 cups self raising flour
1 cup caster sugar
1/4 cup cocoa
2 eggs
1 teaspoon vanilla

DIRECTIONS

1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150′C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan.

CROSS CONTINTENT NOTES …. rest of the world uses Metric! LOL
here’s your converter http://www.cathyskitchen.energyaustralia.com.au/articles/weights_and_measures_conversion
In Australia we use DRY cup measures as well as LIQUID cup measures – see end of converter for the DRY equivalents.
Caster sugar is a fine grained normal white sugar, Cocoa = cocoa powder (Dutch is best), Self-Raising flour = 1 cup all purpose flour + 2teaspoons of baking powder (Will add to this as the questions come flying in)

This is a recipe that always gets raves. It goes particularly well with a WASC or chocolate cake.

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How to turn white box cake into a home made chocolate cake
This recipe was born at the last min. I was short 1 box of chocolate cake mix. and plus 1 box of white. (I sent my husband to the store… don’t ask me why)
But anyway I decided to work with what I had I was on a deadline. It came out wonderful the client(a self-proclaimed chocoholic) ordered another one for her office!
I am posting this because I know this either has or will happen to my cake mix doctoring cc sisters!
Enjoy and let me know if you have any questions

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Miller & Pain was one of the leading clothing and retail stores in our area. The store is now gone but what great memories I have of it. This is an old cookie recipe from the old Miller & Paine bakery. They sold these Crumb Cookies there and the recipe leaked out after they closed. It’s a great recipe to use up all those extra cake pieces or left over cookies. It’s a spice cookie so would be great for a Fall flavor. I’ll print it as it was written. It calls for margarine but I’m sure you could use butter or Crisco.

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Dense, moist chocolate cake. Not overpoweringly chocolate, so it goes great with chocolate filling and frosting.

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Sweet Chestnuts are to be found all over the place at this time of year, so what better excuse than to make use of them. Take your kids out collecting, and then have some fun making something tasty.
There are two parts to this recipe. Making the Chestnut paste. If you make enough of it you can use half a freeze the rest for use in many different recipes … even your stuffing at Christmas time.
Then there is the dressing recipe.

The resulting dressing is almost like a buttercream. With a small amount of nuttiness.

Please enjoy, feedback most welcome.

INGREDIENTS

Ingredients for Chestnut Puree:
500g Sweet Chestnuts
530ml Milk
Dash Vanilla Extract
75g Softened butter

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Ingredients for the Chestnut & Orange Chocolate dressing:
225g/8oz  Chestnut Puree
175g/6oz Caster Sugar
175g/6oz Butter
250g/9oz Plain Chocolate
The finely grated rind and juice of 1 Orange

DIRECTIONS

Method for Chestnut puree:
1. Bring a large pan of water to the boil.
2. Meanwhile, make a X shaped incision on the flat side of each chestnut. Put the nuts into the boiling water and boil for 5-10 minutes, then remove and peel first and second skin.
3. Place the peeled chestnuts in a medium saucepan with the milk and vanilla. Cook over moderate heat for 45 minutes or until tender.
4. Drain the cooked chestnuts, reserving a little of the cooking liquid, then place in a food processor and process until smooth, adding a little of the cooking liquid if necessary.
5. Transfer to a mixing bowl add the softened butter and mix thoroughly.
6. This is the puree complete and you can freeze or use it once cooled.

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Method for Chestnut & Orange Chocolate Dressing:
1. In a large mixing bowl, beat the puree until soft.
2. In another mixing bowl, beat together the butter and sugar until pale and fluffy.
3. Break up the chocolate and place in a heatproof bowl. Set over a pan of very hot (but not boiling) water and stir until melted.
4. Add the melted chocolate and chestnut puree to the creamed butter and sugar together with the orange rind and juice. Beat until well blended.
5. Let the mixture chill for about 3 hours, and then it can be used for your dressing. It’s lovely used on the top of cupcakes, or as cake filling.

This pound cake is a favorite for people who love a moist yellow cake with sweetness of pineapple and coconuts. The rum is the key to the blue ribbons.

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This is the recipe that we use in Puerto Rico to make wedding cakes.

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