Over the years, occasionally, I have tasted great cakes that are both dense (almost poundcake-like) but still moist. I have experimented with many recipes searching for what I am looking for but I have found that when I find a recipe that is dense enough, it usually ends up dry. Or, when I find one moist enough, it's usually too fluffy. I like the moistness found in cake mixes but they are too fluffy. I am wondering if there is something I can add to cake mixes to make them more dense or if someone has a good scratch recipe (I like the way scratch tastes) that fits what I am referring to. I've tried WASC but it had a strange almost way too moist texture to it... unless I did something wrong.
......tried WASC but it had a strange almost way too moist texture to it... unless I did something wrong.
Which WASC recipes did you try? The *original* recipe was developed to mimick a scratch pound cake.
Maybe you need to bake it just a few minutes more. Maybe (in my recipe) use just 1 cup of liquid instead of the 1 & 1/3 called for.
In fact I don't think it's even 1/3 cup as I use a glass Pyrex 1 cup measuring cup and fill it to the brim which is over 1 cup but I don't think it's 1/3 more. HTH
Not sure you did the WASC right then....mine is very moist, but I think you may have undercooked it (which I have done!) to get the texture like you are talking about, the over moist, sticky cake. Make sure you cook it all the way! Second, I have a moist cream cheese pound cake recipe that I LOOOOVVEE! Its easy to carve, very nice crumb, great flavor cake, not bland like other pound cakes I have tried!
3 cups sugar
3 cups all purpose flour
1 8oz package of cream cheese
1 1/2 cups butter (3 sticks)
6 eggs
1 TABLESPOON vanilla
Make sure all ingredients are at room temp. before beginning.
Cream together butter and cream cheese until well combined and begining to fluff. Add sugar a little at a time in a steady stream. Mix until well combined and fluffy 5-7 mins. Add eggs one at a time and beat until fluffy. Add flour all at once (cover your mixer to avoid the poof!) add vanilla. Bake at 325, in a 10in tube pan for 1 hour, 20 minutes, but check at 1 hour for doneness.
This recipe yeilds 16 cups of batter, and I half it all the time with wonderful results. I also have never baked in a tube pan as I use this recipe for my carved decorated cakes! So if you want to do that, I would just set the timer that it takes a normal cake to bake, then just check on it after that because it does take a little longer! Hope you enjoy! (sorry if the list of ingredients is out of order....I wrote this from memory!)
I have one of her book but doesn't have that recipe. Can you post it, please?
Collette's recipe is also called coco loco cake in her book.
It was also posted here on CC talking about a carvable chocolate cake.
And I found it on food network. Like the OP said if you search for Collette Peters chocolate bourbon cake, you will get the recipe.
Based on what some of you have said about the WASC, I must have done something wrong. It sounds like I probably undercooked it because it was sticky like one of you mentioned. I forgot to mention that when I did the WASC, it also "fell" which I have never had a cake do before. (???) I need to invest in some bake even strips soon to keep the edges from getting overdone while waiting for the middle to cook thoroughly.
The chocolate cake recipe that one of you mentioned above sounds divine. I will have to try that one soon. Have any of you ever tried it without the bourbon? I love bourbon in cakes & deserts but my husband is not crazy about it. I am wondering if it would turn out fine without it.
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