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doctored cake mixes? - Page 2

post #16 of 181
Just add the dry mix the dry ingredients.
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WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #17 of 181
Quote:
Originally Posted by divinecookie123

Quote:
Originally Posted by lvspaisley

I always add a box of Jello pudding to the mix, as well as a couple teaspoons of real vanilla. People say that my cakes melt in their mouths.



do u put the dry mix in or do u prepare the pudding as directed first??



I pour it in dry, when I add the eggs (always use an extra egg or extra large eggs), oil and water. icon_smile.gif
post #18 of 181
WASC is good, but my absolute favorite is the darn good chocolate cake. It is delicious, I overcook just by a couple of minutes so its not too wet. Also, add half the choc chips they are not toooo sweet, just delish!
post #19 of 181
When adding a package of pudding, are you using the small or large box?
post #20 of 181
Quote:
Originally Posted by bellabiaggio

When adding a package of pudding, are you using the small or large box?



The small box of instant regular pudding, not sugar free, not fat free. icon_smile.gif
post #21 of 181
I always use the extender recipe (pretty much WASC) but I add a tsp baking powder to help the cakes rise. When you start adding more sugars, sometimes the recipes fail.-Not always.

Stephanie
Beggin for Cake
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Beggin for Cake
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post #22 of 181
I swear by the WASC! Most of the cakes I make tend to be carved or otherwise oddly-shaped, and while it holds its shape marvelously, it still gives me the moisture and texture I hope to find in a good cake. Regardless of the flavor (I've even used hazelnut liqueur as the liquid in it), I would hang WASCs around my neck if I didn't think they'd fire me at work. I love the stuff.
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #23 of 181
mommy2kids...I just checked my file for the "Darn Good Chocolate Cake" recipe because the name sounded familiar...sure enough it was there...so at some point it caught my eye and I wanted to try it.

Do you make the Chocolate Syrup Frosting that's meant to go with it? Also, you said you add half the amount of choc. chips called for...what was your cake like with the full amount?

LOL, emiyeric.
post #24 of 181
No I dont use that frosting. I use my buttercream frosting, but that cake is amazing. I like the WASC, but my friends and family prefer the darn good, it's just delish, we all agree that that was the BEST chocolate cake we ever had! As for WASC, some of my family wasnt thrilled with almond, so I cut out and placed vanilla, then I tried another recipe on here which is called white cake mix extender and they all liked that better. Hope this helps.... just my opinion, I do love the flavor of WASC, just not everybodys preference thats all. Good Luck!
post #25 of 181
Quote:
Originally Posted by lvspaisley

Quote:
Originally Posted by bellabiaggio

When adding a package of pudding, are you using the small or large box?



The small box of instant regular pudding, not sugar free, not fat free. icon_smile.gif



I always use the sugar-free fat-free ~ I've found that it actually works better than regular icon_smile.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #26 of 181
Quote:
Originally Posted by FlourPots

Hey, Macsmom...would you consider posting ALL your delicious sounding varieties of WASC...I would love to know more about what flavor combinations really work, and what ingredients (specifically) go into those.



I always use Betty Crocker...

Orange Dreamsicle (this is half the WASC recipe)
1 box white cake mix   
1 c flour  
1 c sugar  
1 pkg vanilla pudding
2 Yoplait orange creamsicle yogurt   
2 c melted orange sherbet   
2 teaspoons orange extract (or 1 dram LoRann Orange Cream)  
3 eggs
2 tablespoons oil

Tropical Dreams (....got a "dream" thing going on, lol!)
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt        
2 c coconut flavored coffee creamer (or melted coconut ice-cream)
2/3 c Malibu rum or pineapple juice
1 small pkg banana pudding       
4 Yoplait banana cream yogurts     
8 egg whites
1 t coconut extract          
1 t LoRann Pina Colada flavoring or 2 t pineapple extract
1 t banana extract
1/4 c oil

Lemon Poppyseed
2 pkgs lemon cake mix
2 c CAKE flour (or 1-3/4 c AP flour + 1/4 c cornstarch)
2 c sugar
1 pkg lemon pudding
3 c lemon yogurt
8 egg whites
1 2/3 cup lemonade,
1 cup vanilla coffee creamer,
1 t lemon extract*
2 t vanilla*
1 t almond*
(*or 4 teaspoons LoRanns Princess emulsion instead of all of the other extracts).
1/4 c poppy seeds

Chocolate Covered Cherry (I use fudge filling)
2 boxes white cake mix
2 c flour
2 c sugar
1-1/2 t salt  
1 pkg white chocolate pudding mix
2 c sour cream
8 egg whites
1/4 c oil
1 dram LoRann cherry flavor (or 1-1/2 teaspoons cherry extract)  
1/2 t lemon extract
2 t butter flavoring      
2 large drops Americolor super red
1 c mini chocolate chips    
1 c mini cherry chips (I buy them from King Arthur Flour)

Chocolate Fudgey
2 pkgs Dark Chocolate cake mix
1-3/4 CAKE flour
1/4 c cocoa powder
2 c sugar
1 teaspoon salt
1 pkg chocolate fudge pudding mix
2 c sour cream
6 eggs
1/4 c oil
3 c brewed and cooled coffee
3 t Nielsen Massey's chocolate extract (nothing compares!)
1 dram LoRann butter flavor

Margarita
2 white cake mixes     
2 c flour
2 c sugar
1-1/2 t salt
1 pkg cheesecake pudding  
2 c sour cream    
10 oz thawed frozen margarita concentrate    
1 c water
2/3 c tequila
1 T Princess emulsion (or vanilla)
8 egg whites
1/4 c oil

Pink Champagne
2 boxes white cake mix
2 c flour
2 c sugar
1 pkg white chocolate pudding
1-1/2 t salt  
1/2 c water
1-3/4 c pink champagne
8 egg whites
1/4 c oil
2 c vanilla yogurt
1 teaspoon of Loranns Champagne
Just enough food color to make it light pink.

Red Velvet Cake (I swear its the best I've tried! But to get it perfect without measuring out cake mix it makes a huge amount).
2 boxes white cake mix
1 box dark chocolate cake mix (hard to find, but worth it)
2 pkg choc pudding
2-3/4 c flour
1/4 c cocoa powder
3 c sugar
1-1/2 teaspoons salt
3 c sour cream
8 whole eggs
1/3 c oil
2 tablespoons vanilla
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #27 of 181
Wow, MacsMom...I can't thank you enough for sharing...I'm very grateful.
Every single one sounds amazing! I assume they're all baked at 325, right?
post #28 of 181
Yes, 325~

icon_smile.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #29 of 181
Those all sound great Macsmom but how do you get the red velvet cake to be red?
post #30 of 181
LOL! I forgot that part - 2 jars of Wilton Red-Red (or a lot of Americolor super red).
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
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