What happens if I use Crisco in the HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake recipe? I want a moist cake but sturdy enough to carve? I've tried other cake with vegetable oil and I think they are to soft and fluffy. I need to make a chocolate carved cake (actually a military tank) for saturday and I have not tried to carve any chocolate cake. Would this recipe even work for what i want? Any recommendations? Oh, of course I want it to be yummy.. Thanxs I really appreciate it. Im really new to all this stuff. Miss Daisy
To answer your ?.....I have never done that but I think it would work.
Why don't you try my *Original* WASC recipe?
Here's the link to it. It would be perfect for what you want to do.
WASC stands for White Almond Sour Cream. *Any* cake flavor can be used in the recipe. Flavoring is optional - *any* flavor or combination can be used so if you don't like almond, replace it with vanilla or a combination of flavors you do like.