Chocolate Cake

Decorating By kinicto Updated 14 Apr 2009 , 6:01pm by bethola

kinicto Posted 14 Apr 2009 , 5:17pm
post #1 of 3

Ok, here's a chocolate cake question.

I use box mixes for my cakes - Pillsbury. I have no problem with white or yellow cakes. Chocolate is my problem.

The cake comes out sooo dry and the sides are crusted over.

I back the cake at 325 for the correct time.

Any advice on baking chocolate cakes to make the moist and not crusted?

2 replies
patticakesnc Posted 14 Apr 2009 , 5:44pm
post #2 of 3

I haven't had that happen on a box cake before. Several things could be wrong.

First do you just do the box or do you use it as a base and add stuff to it?
Are you sure your oven temp is right? You may need to get a thermometer and check the inside temp. Your reading could be off on your oven.

bethola Posted 14 Apr 2009 , 6:01pm
post #3 of 3
Quote:
Originally Posted by kinicto

Ok, here's a chocolate cake question.

I use box mixes for my cakes - Pillsbury. I have no problem with white or yellow cakes. Chocolate is my problem.

The cake comes out sooo dry and the sides are crusted over.

I back the cake at 325 for the correct time.

Any advice on baking chocolate cakes to make the moist and not crusted?




Yes, I know exactly what you mean. Same thing used to happen to me. SO, you can do a couple of things.

1. Add an extra egg to the mix

2. Use milk or heavy cream for the water (omit or 1/2 the oil)

3. Use 1/2 water and 1/2 flavored coffee creamer (MY fav) and again either omit or 1/2 the oil.

That's for the moisture. Now for the crusty edges. Do you use baking strips? They are usuallyl a big help, but, I never remember to use them! LOL So, 325 is a good baking number for me...but, you could always try lowering it only 5 more degrees to 320 and see how that works. Sometimes I just bite the bullet and trim off those crusty edges....dunk em in leftover frosting and have a cake scrap party! LOL

Beth in KY

Edited to add: I use Pillsbury as well.

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