OH please do try kakeladi's WASC recipe. It can be made using *ANY!* cake mix flavor available :) http://www.cakecentral.com/recipe/60392/the-original-wasc-cake-recipe
After trying many recipes...scratch & boxed, I finally found "the one" (for me).
It's actually from this very site: http://www.cakecentral.com/recipe/1953/super-enhanced-cake-formula
Here's my tweaks:
I cut the sugar to 1/2 cup
I don't add salt, but I use salted butter (Land O'Lakes)
I always use Neilsen-Massey vanilla bean paste
I usually don't melt the butter, I leave it on the counter till it's super soft...it blends in fine.
I bake at 325
...and most importantly...I only use Pillsbury Moist Supreme Golden Butter mix. I tested the recipe using
Duncan Hines & Betty Crocker (butters)...Pillsbury won by a mile.
(I also measure out the missing 3oz from an extra box, so I'm starting with 18.25oz)
I use the same recipe for white cake...w/ Pillsbury Moist Supreme Classic White...I cut the sugar to 1/2 cup + 2 tsp...and I use 2 tsp vanilla bean paste + 4 tsp of LORANN'S Buttery Sweet Dough Emulsion...(I know...it seems like a lot, but it's a very mild flavoring...I tested it from 1 tsp on up...4 was perfect)
Thanks, Flourpots (great name, by the way).
Sounds wonderful! Have you ever tried it with cake flour instead of all purpose?
Yes, I always try to use Pillsbury, but it can be hard to find where I live. (NYC, ironically. No problems finding Pillsbury
at the Arkansas Walmart near my mom! ) I also use the Nielsen-Massey vanilla bean paste. Never tried the Lorann's sweet dough emulsion, though.
I've used kakeladi's wasc and it's works great with Duncan Hines mixes. Betty Crocker and Pilsbury were too delicate for my taste. I've read that some brands have better flavors than other though. There is a giant thread and pdf on here of a compiled list of flavor lists for doctored mixes. Thread link is escaping me, but it's compiled by Macsmom on here.
If you're going to use cake flour, try subbing half of the all purpose first with cake flour first.
For scratch yellow cakes I now use Jeff_Arnett's vanilla cake which calls for cake flour (white lily brand) and I like to use half all purpose and half cake flour. The recipe is on this thread: http://www.cakecentral.com/forum/t/826234/vanilla-cake-disasters
No...I've never tried cake flour in this recipe and I wouldn't since I can't stand the taste (or smell) of anything made with it...
I experimented using different brands, even ordering a pricey one from King Arthur Flour, but it didn't help. I basically gave up and no longer save recipes that call for it specifically.
(Thanks! not sure why I added an "s" to the end of my name LOL!)
This is my absolute favorite yellow cake - "moist yellow cake' from Toba Garretts the well decorated cake. The link below has the recipe if you don't have the book. Give it a try! (I can't vouch for the frosting printed with it though, i use SMBC)
http://www.thebettercrumb.com/recipes/desserts/moist-yellow-cake/
http://www.cakecentral.com/forum/t/633981/the-great-scratch-offyellow-cakes
I'm partial to Sylvia Weinstocks
I love toba's -- i tweak sylvia's original (with the sour cream) yellow cake recipe into my white cake recipe -- but the Doubleday golden cake recipe rocks -- came already multiplied -- just a good old rock solid yellow cake-- brb w/recipe
i have rewritten the instructions so there should be no copyright issues -- many thanks to Doubleday Cookbook!
These ingredients are published in The New Doubleday Cookbook and they call it appropriately, White Wedding Cake--however it is a little golden in color - egg yolks & real vanilla - so i call it
Golden Cake ;)
6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract (or sub vanilla)
2 tablespoons finely grated lemon rind (optional)
Preheat oven to 325. Sift flour with baking powder and salt and set aside. Combine milk and vanilla and set aside. Cream butter until light, add sugar gradually, continue to cream until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon extract (and rind). Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time. Beat just until smooth. Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter. Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch. Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly. If you make 3 batches you get two 13", two 7" and two 10 " layers. Make cupcakes with any leftover batter. This is from The New Doubleday Cookbook 1975.
Real good cake. And this recipe is not real fussy - can be halved/quartered. Excellent.
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