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WASC Cake

post #1 of 17
Thread Starter 

Can anyone tell me if they have an adjusted recipe for WASC cake. Cake mix has changed the box used to be 18.25oz now I believe its 15.25oz. Thanks 

post #2 of 17
From what I have seen, you make up the difference (3 oz) from another mix. So if you used one box you now need two. That's also supposed to keep the top of the cake from being "wet". HTH
post #3 of 17
Thread Starter 

Thanks, that makes sense 

post #4 of 17
You're welcome! Post pictures of your finished products so we can all enjoy them!
post #5 of 17
Quote:
Originally Posted by tracie42 View Post

Can anyone tell me if they have an adjusted recipe for WASC cake. Cake mix has changed the box used to be 18.25oz now I believe its 15.25oz. Thanks 

I use Duncan Hines and I add 1/3 C flour and my recipe has turned out the same.  I also add 1/3C for my other doctored cake mixes and they turn out the same also.

post #6 of 17

I use Duncan Hines and 1/3 cup extra mix.

post #7 of 17

Hmm. The one time, to date, that I've divided a mix (8x8 white kitchen cake, to go with my mother's chocolate birthday cake), I did so by weight, using a digital food scale (the same one I use for splitting packages of pasta, and for any other ingredient given by weight).

James H. H. Lampert
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Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #8 of 17

I just add an additional 1/4 cup of flour to the mix. So far so good:)

post #9 of 17

Just wondering....If you add 1/3 cup extra mix do you still use the same amount of eggs, oil and water that is on the package?

post #10 of 17
Quote:
Originally Posted by WeezyS View Post
 

Just wondering....If you add 1/3 cup extra mix do you still use the same amount of eggs, oil and water that is on the package?


I add an extra 1/3 cup of flour, but I leave the other ingredients the same.  My recipes are recipes that are "doctored" so to speak, so the other ingredients aren't actually what is on the box.

post #11 of 17

Hmm. I've not done a WASC myself (I honestly can't see how sour cream would improve a cake, and if I'm doctoring the flavor, it's either for my strawberry marble, or [maybe] to intensify a spice cake, and I can't see how almond emulsion would be of any use for either of those), but when I add (or remove) 1/3 BOX (by weight) of additional mix to adjust the batter volume, I also increase (or decrease) all other ingredients by 1/3.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #12 of 17

two easy choices:

 

buy SIX 15 oz. cake mixes. Separate one of the boxes into 5 - 3oz. portions, put in baggies, add one to each of the 5 boxes.  Follow normal WASC recipe.

 

♦ or

 

use the 15 oz. box and reduce each ingredient by approximately 1/5th.    15 is about 80 percent of 18, so only add 80% of each ingredient.

ie:  flour = 5 oz. a cup,   only add 4 oz. of flour.

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post #13 of 17

Got lucky today! Went grocery shopping and the 15. oz box mixes were on sale - 2 for one - couldn't pass up the sale.  6 boxes went in the cart.

 

Took me just a couple of minutes to weight out one box and put 3 oz. of mix into 5 snack sized ziplock baggies.  One baggie in each of the 5 boxes.

18 oz. Box WASC cakes.........Ready and Waiting :D   WooHoo .

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post #14 of 17
My most popular and asked for cake is the WASC. I make it with the smaller box mixes and have no problem. I have tried adding the 1/3 extra cup of cake mix and see no difference so gave up going to the extra trouble.
post #15 of 17

I have been using the WASC recipe quite a bit lately and with great success. I do not add any additional flour or mix from another box. I simply make the recipe as it is with no additions to make up for the mix now being less than it was prior. I have had no issues with the cakes, I recently did a 10-8-6. The cake holds up just fine and does not produce a wet cake so to speak. :D

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