so I was reading the posts on here about the CC with the sunken chocolate cake and wgoat5 suggested ...WASC...

Quote:

Originally Posted by wgoat5


... sub choc. cake mix for white... instead of egg whites do 6 whole eggs... sub 2/3 of the flour for cocoa powder and sub all of the water for coffee HTH's

and OMG! that's the best chocolate cake that I've ever made
(I think that my DH wanted to be alone with the cake scraps )

I just wanted to say THANK YOU to wgoat5, and if you don't have a great recipe already try this!!! YUM!

Awww your welcome but I used to make the chocolate version all wrong .. by just subbing the chocolate cake AND I didn't take out the almond flavor... THEN I myself was enlightened on how it was supposed to be LOL... and it is the best...

I'd like to hug the creator of this recipe myself

But I'm glad I helped someone like myself get out of the chocolate rut.. it is DELICIOUS

Coffee makes the biggest difference in the world in this recipe

By any chance is this recipe in the Recipes Forum?? I had looked afew months ago for a recipe like this and did not see one. If it is not and one of you guys are willing to share it with me could you possibly P.M. me the recipe??!! Thanks!

Janice it is under White Almond Sour Cream Cake.... after you find this.. then just sub the chocolate cake mix for the white... 6 whole eggs for the 8 egg whites....2/3 cups of the flour with cocoa and coffee for all of the liquid

You've made me curious now......I've just added it to my recipe box! Will try it soon.

Christi, when you say use coffee for all of the liquid are you omitting the vanilla and almond? sorry, I'm kind of slow sometimes

no hun just the water... keep the vanilla OMIT the almond

I'm all ears! Sounds great thanks!

I've been looking for a chocolate cake version of WASC, my favorite and most popular white cake ever!!

Thanks for the recipe...

I am so mad that I just saw this. I made chocolate cup cakes about two hours ago and they are sitting on the counter now. Now I have to wait for a day or so to try this. Grr

Sounds great! Can't wait to try this! Thanks!

Thank you can wait to try this

what is wasc?? Where is the recipe? I can't find it in the recipe forum, does anyone have a link?

here ya go

http://cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html

Thanks! This recipe sounds delicious!
Chocolate cake......MMMMMM
Pass the milk

Thanks WGOAT5!! I am so looking forward to this one!!

I hope you all like it as much as everybody I have made it for likes it!!!

When you add the coffee, it should be plain, black, right? Does it matter if it's instant? Should it be strong?

When using this recipe and making cupcakes, what is the normal baking time? Thanks!

Will definately do that next time I make a chocolate cake!...YUM

I've not been happy with the DH dark fudge cake and I don't like any of the other chocolate flavors so I'll have to try this. Thanks!

Is there anything I can substitute for the coffee ans still have a great chocolate cake? I need to make it tomorrow night! Thanks

YOu could still just use water instead of coffee, but the coffee really enhances the chocolate flavor. I haven't tried this particular recipe yet, but I always use dark coffee when making chocolate icing, and I have a chocolate cookie recipe that's out of this world using coffee as the liquid. I'm not even sure you'd be able to tell it's coffee with the amount of liquid in this recipe; all I know is that the coffee super enhances the chocolate flavor.

When I made this, I used instant coffee...1-1/4 tsp. with 1-1/3 cups of hot water for one box of cake mix (Pillsbury w/ 1 cup of pudding already in the mix). There was no trace of coffee flavor and the cake was delicious...I think I'll try 1-1/2 tsp. next time.

I had 2 layers of chocolate with one layer of the (white) WASC in between...that was a big hit, having both the white and dark in the same cake.

hi.. just want to ask ( sorry if it sounds duh!) when u say sub water with coffee, does that mean coffee granules of equal measurement or coffee made with water as in black coffee??

I have a question about this. this may be totally dumb, but when you sub the coffee for the liquid, do you take out the oil too?
Also, is it suitable to make cupcakes with? I'm going to make the starbucks cup cupcakes and was wondering if a WASC will be too dense? I'm doing half with choc and half reg WASC if it's suitable. Thanks!

It's fine for cupcakes, and you can't omit the oil by adding coffee. Coffee makes chocolate taste better... The oil is a separate part of the recipe

That's what I thought, lol! just checking, thanks for the reply