This is about 1 and 1/3 cups. K, I have a wedding cake for this saturday, July 10th, 2010. https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe July 20th, 2010 at 3:58 pm Tonight we try the chocolate cake for DH's birthday! However, I tasted it later and did NOT like the texture of the cake. Bundts? I had never had that problem until the size of the cake mixes changed. The taste and texture is fantastic! Never fails and looks exactly like the ones on their shelves.Pricey at £2.99 but worth it.Didn't like Betty Crocker's, not sure if it was because of saltiness though. Eveyone has different tastes...........some like hot, spicy food, some eat snails and rattlesnake while others prefer sweet foods. Does the banana throw off the ph or something, I'm sorry I don't fully understand the science behind it yet. That's right NO butter or oil needed. I adopted it !!! Ken Davis is a writer in the Co-op Outreach Department. Thank you to anyone who can help! Since the newer boxes of mix have less total oz I have still used the recipe without any change and it came out just fine. Looking forward to trying this out this week. I've made it with white and dark chocolate cake mixes...perfection! I have baked this recipe at very high altitude (nearly 9,000 ft) by adding more liquid and for a longer time but don't remember now exactly how much added liquid nor how much longer :(. The top was also very sticky. I'm g;lad to hear is it such a hit for you. To date, no illnesses have been reported. This is my go to cake recipe! Does anyone have a chocolate WASC version cake recipe? I made a test cake to see how it tasted and it was wonderful! If you are happy with using DH go right ahead keeping on with it :), pastrieslikeapro.com/2013/09/pan-size-conversions/#.Vs8VOMf6cXc, www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#pDVw6TRITFwIk7I2.99, http://www.cakecentral.com/recipe/61773/5-best-white-almond-sour-cream-wasc-cake-recipes#dARIBZvmXkAEi7sT.99, http://media.cakecentral.com/wp-includes/images/smilies/icon_smile.gif, http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#H5BEJwSYuSVEo1Qr.99, https://www.cakecentral.com/recipe/342/cake-mixes-from-scratch-and-variations. That's how I made mine:), I was just wondering how much batter I needed of the wacs for a 11x15 pan. As with so many things, the better quality you buy, the better quality you get. The leftover cupcakes (without frostng) went into the freezer and were perfect for a little treat! There is a version on this site that was adopted from my recipe by a gal for her white wedding cakes. Probably around 1990 I found the basic core of this recipe in a very old issue (probably late 1950 into early 60s?) I have a 12 X 18 chocolate cake in the oven as I write...I use 2 boxes BC Devil's Food Chocolate for the 'stabilizer', 2 cups King Arthur AP Flour, 1/2 cup Hershey's Cocoa, 2 cups Domino Cane Sugar, 2 shakes of table salt, 2 cups sour cream, and 2 2/3 cups of double strength coffee (plus, 1 T of homemade vanilla extract, 1 scant T of pure almond extract, and 1 scant T of butter extract)...This is my most requested cake recipe I have...it is smelling so good in here right now. Not many people can get **EXACTLY** 8 oz by measuring with a cup:) Many measuring cujps can be off. I am in desperate need of a white cake recipe. I'm really sorry you are having trouble with my recipe. If it fails, I will post again. My go to for every cake I make thank you. I'll keep searching for a tiny bit. Simple Handmade Ornaments - Just in Time for the Holidays! Oh my goodness! I have been looking for a good cake recipe which is not so artificial tasting like box mix and moist but still holds up for stacked cakes too, so I just made it yesterday and It came out fantastic! Pricey at £2.99 but worth it. What was wrong? 1/2 measure/part butter flavoring I am going to try the recipe as you suggested. (with masses of custard poured over). I just don't know why it failed so miserably. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. Like you said in your notes, for oven temperature you turn up the oven 325F after 20-30 mins of baking at 300F. Hope that helps you:). I love this recipe and use it all the time. The wonderful recipe has been around the many years now and always seems to please most people. I have to agree with fondantslinger on this one. I love it and I'm a chocolate cake fanatic! I hope NOW I have covered everything :). Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. What size box is the cake mix? It never occured to me that it might not hold up please let me know. Then just omit the liquid flavorings altogether. So long as they tort and shave nicely, I have found my new go to recipe. This cake is super moist, dense enough to hold up to stacking, has a wonderful crumb for wedding cake and is so versatile! What type of flavoring do you use for a chocolate cake? Do you that would taste good with the flavorings? I do not use DH cake mix I use Pillsbury cake mix (Pillsbury is cheaper than DH), and it turns out great every time using that brand. It has never failed me. I've never been so upset at a recipe. Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE. To punch up the chocolate taste, sub about 1/3 cup UNsweetened cocoa powder for that much flour. Every time I make it, no matter the flavor, it gets rave reviews. THANKS!! I did it and is fantastic. Can anyone tell me how many cupcakes this recipe makes? The caramel cake mix is not available in my area so I would be using the white cake mix. Second, I was unable to find Betty Crocker cake mix beside the ones that labeled as super moist with choclate etc( I believe they pre-made cake mix no need to add. irenemurray I have made it with pina colada. There are 80 oz in 5# and that comes out to the same as 4 1/3 boxes of 18.25.
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