Good evening all,

Has anyone else had problems with the chocolate version of the WASC cake crumbling and falling apart? The first time, I thought it was just a fluke, but it just happened again. I have a cake due tomorrow for a little girls' confirmation, and here it is 10:30 pm and I am having to rebake...

I have never had a problem with the white version, and yes I followed the recipe for the chocolate... Do I need to dump this version, and maybe go to the durable for chocolate cakes? With my schedule, a cake falling apart really make life hard...

Ideas...suggestions... HELP!!!

It going to be a Very Long Night...sigh...
Pat

Sorry for your cake frustration. I've not had any problems with the chocolate version. Are you using a different brand of mix?

Nope Duncan Hines...

Could using cake flour instead of all purpose make that much of a difference? I use it in the white version all the time, and used it in this one...

Here's an article that I found about substituting cake flour for all purpose flour. Part of it said that the texture will be crumblier with cake flour, but it also explains the best way to substitute it. I hope it helps!

http://www.dummies.com/WileyCDA/DummiesArticle/Baking-101-Flour-and-Sugar.id-1082.html

Sorry it's from a "for dummies" site, but it explained everything really well!

Yes it did! Thank you very much. Me, I have no problem taking in information where ver it's available...lol That certainly explained the crumbly... And hey, all purpose is cheaper than cake flour...lol

Thanks!
Pat

You're welcome! Hopefully, you won't have to to give up on the chocolate WASC now!