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FINALLY a scratch WASC recipe! - Page 23

post #331 of 406
11/3/10 at 12:33pm
I made sound stupid..but hat on earth does WASC cake stand for???
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post #332 of 406
11/3/10 at 12:46pm
That's not a stupid question at all! WASC stands for White Almond Sour Cream cake.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #333 of 406
11/3/10 at 2:30pm
Now that explains it! No wonder the cakes sound so good. I am going to have to try this one! Thanks for the info.
I love these chat rooms!
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post #334 of 406
11/3/10 at 5:17pm
They freeze just fine! icon_smile.gif
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post #335 of 406
11/4/10 at 12:30pm
This is an old post from 2009, so I need to ask an update. For those of you who have made this recipe, do you still think it's good? Is it as good as the box WASC recipe with oil? . Thanks for your help!
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post #336 of 406
11/9/10 at 12:22pm
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 recipe is divine for sure, but in my experience it seemed very moist and delicate, so my question is, has anyone tried covering this cake in fondant? I was curious if it would hold up to the weight. Thanks!
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post #337 of 406
11/9/10 at 12:56pm
I don't like chocolate but my family does and this recipe sounds great! and I'm also curious if it works well with fondant.
Thanks to all!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #338 of 406
11/11/10 at 5:17pm
I just made this today. I have been searching for the perfect scratch recipe to replace my doctored box mixes. I am soooo excited that I can stop. This was great! I used the shortening, substituted AP flour + cornstarch for the cake flour, and used whole eggs instead of the whites because I do not need a true white cake unless it is for a wedding. I also cut back the milk to 2 cups. I dumped the ingredient in just as the recipes stated. It was so delicious!! Thanks for all the info, it helped!!
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post #339 of 406
11/11/10 at 5:29pm
I made this recipe this week and loved it also. I did the shortening and egg whites first and it didn't knock my socks off with flavor but it cut great and had a very nice crumb. Then I switched to butter and vanilla paste and was more than pleased. The crumb was a little soft on day one but by the end of the day and the next it cut really nice.

I currently use the Sylvia Weinstock "new" yellow cake recipe which i have found to be gummy and not work well in the fridge when using perishable fillings so this will be my new vanilla cake and I'm dropping my old white and yellow. Especially because I used to beat in egg whites and that such a pain in the.....

Thanks LorienSkye!!!!
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post #340 of 406
11/11/10 at 5:30pm
i love this recipe and i am so glad i came across it. It has a delicate crumb and it really does taste great. I haven't tried it with regular eggs yet, maybe this week i will.
Has anyone tried to use it for carved cakes or 3D sculpted cakes?
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post #341 of 406
11/11/10 at 5:39pm
Using shortening and the egg whites the texture was ideal for carving, I just didn't care for the flavor
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post #342 of 406
1/10/11 at 4:59am
Has anyone tried this recipe using a pudding mix or powdered gelatin flavors. I was just curious how to make the substitutions if I were to make a white chocolate cake using a pudding mix or a raspberry cake using raspberry gelatin......any suggestions?? Thanks!
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post #343 of 406
1/10/11 at 8:39am
I've made th is recipe many times over the past few weeks. I was running low on egs, so i used whole eggs instead of egg white. It turned out just as good for me. I always use a combination of vanilla and caramel flavoring for the batter. No one has ever complained about its flavor. It also stands up well to syrups, i just used a coffe simple syrup on this recipe, and the cake aborbed it nicely, still remaining firm enough to carve.

I would also like to know if anyone used pudding or gelatin mixes in the recipe. And whether they just added it ir removed some dry ingredients.
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post #344 of 406
1/30/11 at 4:18pm
Okay, so I have read the entire thread and maybe I missed this, but I have a question regarding the chocolate recipe. In the original WASC cake flour is used, but in the chocolate, I see that AP is used. I am curious as to the exact reason. I am planning on making this for an anniversary this weekend and not sure whether to use cake flour or AP flour for the chocolate version?
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post #345 of 406
3/1/11 at 6:18pm
Okay I just read all 23 pages!! Lots of great info but a bit overwhelming for someone like me that has tended to use box mixes... I've learned a lot from reading this thread so want to thank everyone for contributing! I never realized that the order of adding the ingredients and how to mix could make such a difference!

The reason I've stuck with box mixes is that I like how light and fluffy they turn out (I prefer DH)...

I have used box mixes (no doctoring) for tiered cakes and carved cakes and although they are difficult to carve have managed to do so with some care... a slightly denser cake would be better/easier icon_wink.gif

I've tried a couple scratch recipes lately and have to say that i'm not liking the results - either too moist or finding the taste of baking powder to be too much for me,,,

but after reading all 23 pages I do want to give this a try.... but hoping someone can clarify/confirm what I think I read .... for a FLUFFIER result (to be more like the box mixes) I should:
- use the shortening version
- use closer to 1 1/2 cups milk (or would it be more like 2 cups milk?)?
- use cake flour not AP flour right?
- and mix the shortening with the flour at the beginning then add the other ingredients (dump the rest in)?

Or am i completely wrong here?
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