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closeup of slice of chocolate wasc cake with chocolate ganache

Chocolate WASC Cake (doctored chocolate cake mix)

This is the chocolate version of the WASC recipe. Starting with a box mix and adding in some extra ingredients, you can get a great tasting cake in a flash that tastes almost like scratch. Shhh I won't tell. This recipe makes two 8" round cakes that are 2" tall. 
4.95 from 128 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves: 8 cups
Calories: 390kcal


Chocolate WASC Recipe

  • 1 box (1 box) Duncan Hines Chocolate Fudge Cake Mix
  • 5 oz (142 g) Ap flour 1 cup
  • 2 oz (57 g) cocoa powder 1/2 cup
  • 12 oz (340 g) cold coffee 1 1/2 cups
  • 2 oz (57 g) vegetable oil 1/4 cup
  • 4 oz (113 g) melted butter 1/2 cup
  • 3 large (3 large) eggs
  • 6 oz (170 g) sour cream 3/4 cup
  • 7 oz (198 g) sugar 1 cup
  • 1 tsp (1 tsp) salt
  • 1 Tbsp (1 Tbsp) vanilla extract

Chocolate Frosting

  • 16 ounces Semi-Sweet Chocolate
  • 16 ounces heavy whipping cream
  • 1/2 teaspoon salt


Chocolate WASC Instructions

  • Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop. 
  • Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute. 
  • Stop and scrape the bowl and then mix on medium for two minutes. 
  • Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick. 
  • Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost. 

Chocolate Frosting

  • Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!
  • Heat cream until steam is rising from the surface but it isn't boiling.
  • Pour hot cream over the chocolate and let sit for 5 minutes
  • Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.
  • Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.
  • Frost cake as desired.


Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe. 
This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round). 
This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin. 
You can use dark beer in place of coffee or just plain water. 


Serving: 1g | Calories: 390kcal (20%) | Carbohydrates: 38g (13%) | Protein: 5g (10%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Cholesterol: 67mg (22%) | Sodium: 353mg (15%) | Potassium: 250mg (7%) | Fiber: 3g (12%) | Sugar: 22g (24%) | Vitamin A: 488IU (10%) | Vitamin C: 1mg (1%) | Calcium: 68mg (7%) | Iron: 3mg (17%)