I've been making a boxe chocolate cake recipe for about a year that I just LOVE but only when it turns out. For some reason there are times that it really falls flat. Literally. Then it turns out super heavy and beyond dense. I can't stand it! I have no idea what goes wrong when that happens.
So...
If you start with a boxed chocolate cake and do some things to up the moisture level and boost the consistency for stacking and such. Please post what you do. I'd really appreciate being able to do something that is CONSISTENT!
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
I was going to suggest the same-that is a LOT of oil for one recipe!
grami948 Junior Member
Joined: Mar 24, 2007
Posts: 94
Location: NW Ohio
Posted:
Wed Jul 02, 2008 5:28 am
Your recipe is *similar* to The Cake Mix Dr.'s recipe for Darned Good Chocolate Cake. I use that recipe all the time with decent consistent results. However, to make it like CMD, cut the oil to 1/2 cup as suggested by other other posters. I use this recipe all the time & have found mini-chocolate chips work really well as then tend to melt more into the batter making the chocolate taste richer. Also might suggest you replace the water with the same amount of coffee... that kicks up the chocolate flavor without messing with the texture. HTH
shill Regular Member
Joined: Mar 19, 2008
Posts: 140
Location: Southeastern PA
Okay... I used Pillsbury Dark Chocolate Cake Mix. I did the variation that I always use only with 1/2 cup of oil instead of a full cup and I did the 2nd cake mix exactly as written. I combined both boxes in the mixer at once. Since this mix has 1 cup of pudding in the mix already, I didn't add the pudding.
I sifted this time (the first time I ever sifted my cake mix), I warmed my eggs to room temperature, and I used coffee instead of water. I also added a whole bag (2 cups) of mini chocolate chips.
I made 2 - 9" round cakes, 12 cupcakes, and 6 mini loaf (almost the size of 2 cupcakes) cakes.
I iced with the SMBC icing that I tried for the first time today. I'm in HEAVEN!!! I finally absolutely LOVE LOVE LOVE my cake and my icing. I didn't try piping it yet though. But WOWZA! It tasted sooo good. Now I need a glass of milk.
THANKS so much for your suggestions. Man I wish that stuff was calorie and fat free. I could really eat another cupcake or 3. ha ha
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
