Electric Oven?

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Permalink Reply by Deah on May 3, 2010 at 2:04pm

Sounds like it is overbaking. You'll have to test it out but either oven temp could be off. Lower the temp and test the cake at the normal baking time. Also, you could purchase a separate oven temp gauge to see how it reads.

Kathy, I would encourage you to experiment with the WASC recipes - they are doctored box mixes. It makes a nice moist, dense cake that everyone loves.

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Permalink Reply by Sharon on May 3, 2010 at 2:08pm

I love this recipe Kathy...it is moist and I have an electric oven. Its easy to make and it does use a cake mix. Good luck with it if you do decide to give it a try.

Original WASC (White Almond Sour Cream) Cake Recipe
Originally from cakes we bake...Sherry

Bake at 325....350 is to hot for cake, just bake it longer. Test with cake tester.

Ingredients
1 box cake mix (I prefer Duncan Hines) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream* - (I use 3.25% plain Yogurt instead)
1 cup water *
3 whole eggs
1 tablespoon flavoring*
Instructions
1.In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
2.Pour into prepared pans * and bake as usual.
3.NOTES: *ANY cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.
4.Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
5.You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
6.This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
7.Most of the time I forget to add the salt:)
8.On rare occasions I have used other brands of mix.
9.This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.
10.I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
11.Some people have told me they use plain or flavored yogurt instead of sour cream.
12.I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
13.The flavoring I most often use is this mixture:
14.1 part vanilla extract
15.1/2 part butter flavoring
16.1/4 part almond flavoring
17.A “Part” is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)

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Permalink Reply by Deah on May 3, 2010 at 2:27pm

Here are a couple of variations - http://www.cakeswebake.com/forum/topics/cake-recipes-1

Also, take a look at Jeri C's blog. She has several of her recipes posted there.

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Permalink Reply by Kathy Simpson on May 3, 2010 at 3:26pm

Thank you both for your responses. I'll have to give those a try! I haven't made one of them before, as I've been afraid to change the wonderful way the cakes used to turn out. I do have a thermometer in the over, and it is off by 25 degrees. I found that out the hard way when I baked a cheesecake and the top was brown!! Thankfully, I was able to salvage it, by cutting away the bad, and covering with cherry pie filling. It was still delish!

I appreciate your help! I'll let you know how it turns out!
Thanks,
Kathy

Deah Aldridge said:

Here are a couple of variations - http://www.cakeswebake.com/forum/topics/cake-recipes-1

Also, take a look at Jeri C's blog. She has several of her recipes posted there.

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Permalink Reply by jeri c on May 4, 2010 at 2:28am

I have only ever used an electric oven and have never had problems. You do need to adjust your oven especially if you are using the fat daddios pans. For some reason I always have to bake at 325 with them. My magic line pans under 10" I can bake at 350 but the fatdaddios and anything 10" and above on magic line I always drop the temp to 325. Takes a bit longer to bake but you don't end up with over cooked edges and a undone center!

The WASC recipe is wonderful and many variations. I have more that I have not posted yet but will get to them soon. Best of luck!

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