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Hershey's Chocolate Cake vs. Chocolate WASC version - Page 2

post #16 of 39
Ok, I'm about to post my chocolate cake recipe, sorry for the delay!!
post #17 of 39
Add me to the list of people who would love to try your recipe!
post #18 of 39
Quote:
Originally Posted by tomswife View Post

Ok, I'm about to post my chocolate cake recipe, sorry for the delay!!

What delay? 14 months is nothing ;-) 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #19 of 39
Oh! Old thread!
Well, 14 months is a paltry amount of time for a good recipe! icon_smile.gif
post #20 of 39

Tomswife I would love it too!

post #21 of 39
Quote:
Originally Posted by tomswife View Post

Ok, I'm about to post my chocolate cake recipe, sorry for the delay!!

OH!!! soooo looking forward to it!!! Thanks for doing this!

post #22 of 39

I like sub with chocolate milk and put chocolate chunks in all of my chocolate cakes, you would think people would find chunks of chocolate chips in their cake to be odd but they love it!

post #23 of 39

Is there anyway I could get this recipe too? I am making my sisters wedding cake. Scarry!  I need a good chocolate cake recipe. I am baking a 6,10,14" cake , not stacked, just on separate tiers. Is there a formula to figure out how much batter to make for each pan? I would appreciate any help on this. Thank you so much.

post #24 of 39
Would love to try your recipe. Thanks for sharing.
post #25 of 39
Thread Starter 

Tomswife, do you mind sending me the recipe as well?

post #26 of 39

i also would appreciate the recipe

post #27 of 39
I have tried Hershey's, Epicurious double layer cake and liked them. But then tried the Scott Clark Woolley chocolate fudge cake it is so much better. Especially after 2-3 days it is at its best. It's not a fudge or brownie texture as some claim. Yummy!
post #28 of 39
Yes I've been meaning to try the Woolley recipe for years now. I just keep forgetting about it and I don't like chocolate so I don't make them for me. I like the fact that it uses cocoa powder and not melted chocolate.
post #29 of 39
I think I'll stick with the Epicurious cake for cupcakes though. But for cake it was always missing something for me.
post #30 of 39
AnniCahill is the 'Warren Brown Yellow cake' still your 'go to'?...I'm still messing around with variations. .As we can't get half and half in Australia I've tried half cream and half milk but think less cream (and more milk) might be the way to go
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