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FINALLY a scratch WASC recipe! - Page 8

post #106 of 406
11/5/09 at 2:20pm
Alright, eating a cupcake as I type...

So, I can see where this recipe could be awesome. However, the way I did it isn't quite perfect. It does have an amazing crumb - it's very very fine. But, mine is a bit chewy if that makes sense. Like, you could squish it together and it would stay squashed. Without that, this would be perfect.

I am going to guess that extra milk would help this. But I'm not positive. Any guesses? It needs to be just a bit lighter.

Or, maybe I should stick with all whole eggs or all egg whites.

Anyway, a very good cake - just need to play with it a little more!
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post #107 of 406
11/5/09 at 2:35pm
that sounds delicious! i'm anxious to hear how it turned out!
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post #108 of 406
11/5/09 at 2:41pm
lorien - the wasc is perfect !
please do share your recipe for chocolate!

larkin - maybe it was the way you combined it. i've always creamed the butter and sugar until very creamy, added the dry and liquid alternately and lastly beat in the egg whites.

my egg whites are whipped a bit because they are the dried kind and the batter is on the fluffy side.
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post #109 of 406
11/5/09 at 2:50pm
What flavors of frosting do you think would go well with this cake?
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post #110 of 406
11/5/09 at 2:58pm
i'm going with sour cream on the lemon.
i believe someone talked about caramel with the pumpkin earlier in this thread.
anything would probably be good on wasc - it's delicious by itself!
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post #111 of 406
11/5/09 at 3:37pm
Thread Starter 
Here is my absolute MUST HAVE chocolate cake recipe. It comes out perfect every time.

Divine Dark Chocolate
(Makes two 8" round cakes)

1 3/4 c All purpose flour
1 c white sugar
1 c packed light brown sugar
3/4 c dutch process cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 c buttermilk
2 large eggs
1/4 c vegetable oil
2 tsp vanilla
1 c hot STRONG black coffee

Preheat oven to 350 degrees. In large mixing bowl whisk together dry ingredients (flour, white sugar, cocoa powder, baking soda, baking powder, and salt). Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on med. speed 2 minutes. Whisk in coffee last until well blended. *The batter will be VERY runny. Don't be put off by this; it is normal for this recipe but bakes up beautiful and fluffy.*Bake for 35-40 minutes.

Secrets for success for this recipe:
I can't stress enough how important it is to use good quality cocoa. I use Hershey's special dark, which can be found at Wal-Mart and most other grocery stores. Also, make the coffee stronger than you would normally if you were just going to drink it. It adds a subtle and very sophisticated flavor to the chocolate, without tasting like "coffee." This recipe and the scratch WASC recipe are my 2 staples on which I base almost all other variations. Enjoy!
-Skye
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-Skye
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post #112 of 406
11/5/09 at 3:59pm
lorien - thank you !!!!!!! i love chocolate, brown sugar and coffee in a recipe. i'm going to try this over the weekend.
the scratch wasc is now my all-purpose recipe too!
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post #113 of 406
11/5/09 at 4:04pm
i put together a delicious icing for my lemon wasc.

another ccer, mandyloo gave me this recipe for sc icing:
3 sticks butter
1 cup sour cream
2 lbs powdered sugar
2 tsp almond extract

i combined it with emeril's raspberry filling
http://www.emerils.com/recipe/35/raspberry-filling

it is light and soooo good!
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post #114 of 406
11/5/09 at 4:52pm
Quote:
Originally Posted by crazydoglady


larkin - maybe it was the way you combined it. i've always creamed the butter and sugar until very creamy, added the dry and liquid alternately and lastly beat in the egg whites.

my egg whites are whipped a bit because they are the dried kind and the batter is on the fluffy side.



Could be, but the original recipe is a different mixing procedure, too, it asks you to dump all the stuff, including shortening, except the egg whites into the dry and mix all at once. Beating the flour and butter together first is common to several white + yellow recipes I have that claim to be like box mixes (because box mixes have the fat already in with the powder, if that makes sense). It is supposed to produce light and fluffy. So since the original recipe dumped in all at once, I thought it was close to that.

BUT, worth a try going back to traditional butter + sugar creaming!
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post #115 of 406
11/5/09 at 5:23pm
OK OK OK! All these wonderful recipes...can we get them in one place?
...going back and forth is driving my eyes batty!

Did someone do that already or did I miss it? I have an addiction to WASC, and make two to three a week...everyone always wants the white cake and I am sick of it! Thanks for this scratch cake, as I, too, feel I am less than honest if someone asks if this is a box cake...
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post #116 of 406
11/5/09 at 6:21pm
Quote:
Originally Posted by lutie

OK OK OK! All these wonderful recipes...can we get them in one place?
...going back and forth is driving my eyes batty!

Did someone do that already or did I miss it? I have an addiction to WASC, and make two to three a week...everyone always wants the white cake and I am sick of it! Thanks for this scratch cake, as I, too, feel I am less than honest if someone asks if this is a box cake...

saberger summed up the main ones on page three of this thread.
i am also playing with this recipe and have made several this week.
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post #117 of 406
11/6/09 at 6:34am
I made the pumpkin version and iced with caramel buttercream, it is delicious!!! I made a carved cake with it and the sides of the cake that were cut were a little hard to ice, crumbly. Any suggestions on this, I have had this problem with other cakes.
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post #118 of 406
11/6/09 at 8:37am
OK - I have on in the oven now. I went by the original recipie - shortening and 2.5 cups milk, and followed the directions exactly as written. The completed batter was almost soupy, not thick like the altered box cakes I usually make.

Those of you that tried the original version - does this sound right, or should I run to the store to get more ingredients? icon_confused.gif

TIA
I'll never fit in a size 6 if I keep having cake for breakfast.
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post #119 of 406
11/6/09 at 10:03am
Quote:
Originally Posted by LorienSkye

Here is my absolute MUST HAVE chocolate cake recipe. It comes out perfect every time.

Divine Dark Chocolate
(Makes two 8" round cakes)

1 3/4 c All purpose flour
1 c white sugar
1 c packed light brown sugar
3/4 c dutch process cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 c buttermilk
2 large eggs
1/4 c vegetable oil
2 tsp vanilla
1 c hot STRONG black coffee

Preheat oven to 350 degrees. In large mixing bowl whisk together dry ingredients (flour, white sugar, cocoa powder, baking soda, baking powder, and salt). Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on med. speed 2 minutes. Whisk in coffee last until well blended. *The batter will be VERY runny. Don't be put off by this; it is normal for this recipe but bakes up beautiful and fluffy.*Bake for 35-40 minutes.

Secrets for success for this recipe:
I can't stress enough how important it is to use good quality cocoa. I use Hershey's special dark, which can be found at Wal-Mart and most other grocery stores. Also, make the coffee stronger than you would normally if you were just going to drink it. It adds a subtle and very sophisticated flavor to the chocolate, without tasting like "coffee." This recipe and the scratch WASC recipe are my 2 staples on which I base almost all other variations. Enjoy!



This is very similar to the one that i use! It is excellent. I will have to try this one too. Mine doesn't have brown sugar so I'm excited to try that. What variations of the chocolate recipe do you do? Just curious.
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post #120 of 406
11/6/09 at 10:07am
Quote:
Originally Posted by melmar02

OK - I have on in the oven now. I went by the original recipie - shortening and 2.5 cups milk, and followed the directions exactly as written. The completed batter was almost soupy, not thick like the altered box cakes I usually make.

Those of you that tried the original version - does this sound right, or should I run to the store to get more ingredients? icon_confused.gif

TIA



That's the way it was when I made it too. It turned out fine! My usual yellow butter cake batter is super thick so I was unsure when this one was runny but it baked up nice.
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