MissCallie Posted 21 Aug 2009 , 1:12am
post #1 of

I am in the middle of baking a chocolate cake and just ran out of granulated sugar, I have a ton of powdered sugar....has anyone ever substituted??? Dare I?

9 replies
JodieF Posted 21 Aug 2009 , 1:18am
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Yes, but you need 1 3/4 cup powdered to make up for each cup of granulated.

Jodie

Misdawn Posted 21 Aug 2009 , 1:35am
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Let us know if it works! I'd love to know for future reference.

jclvs2 Posted 21 Aug 2009 , 1:44am
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I've actually had the same thing happen awhile ago icon_redface.gif but I chose NOT to substitute and the cake tasted just as good and family members didn't even notice a difference. I guess it became a low- fat chocolate cake. Which is a bit healthier! Great tip JodieF!! Thanks! icon_smile.gif

prterrell Posted 21 Aug 2009 , 1:50am
post #5 of

Try using brown sugar, it works great in choc. cake!

jclvs2 Posted 21 Aug 2009 , 1:57am
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Hmmm... never thought of that! Will it change the texture of the cake ?

Misdawn Posted 21 Aug 2009 , 1:59am
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It possibly could because brown sugar is basically sugar with molasses added to it. There will be more moisture in the cake. This could affect how it turns out.

jclvs2 Posted 21 Aug 2009 , 2:26am
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Thanks guess I'll have to try it out. Tks again!!

MissCallie Posted 21 Aug 2009 , 2:32am
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Ok friends, my advice is DON'T DO IT!! I don't know if it is just cause I live at a high altitude (6500 ft), but even with the "adjustments" I always make this caused my cake to rise super high super fast, and then it collapsed in to almost nothing!! It is a sad, sad lookin' cake right now. icon_sad.gif I will wait next time until I have granulated sugar! This is a recipe I usually use, which usually turns out great with regular sugar, so I know that the powdered sugar was the culprit!!! thumbsdown.gifthumbsdown.gifthumbsdown.gif

prterrell Posted 21 Aug 2009 , 5:44am
Quote:
Originally Posted by Misdawn

It possibly could because brown sugar is basically sugar with molasses added to it. There will be more moisture in the cake. This could affect how it turns out.




For most chocolate cake recipes, the tiny extra bit of moisture isn't going to throw the whole cake off. You could always reduce the water in the cake by a tablespoon to compensate.

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