Chocolate Chips In Chocolate Mud Cake

Baking By traci_doodle Updated 17 Oct 2010 , 12:52pm by neelycharmed

traci_doodle Posted 13 Oct 2010 , 2:07pm
post #1 of 3

Hi all--I use Pam's Chocolate Mudcake which I think is super delicious, but I have a question about using chocolate in cakes. Usually I use chocolate chips because it's much cheaper. Is gourmet chocolate really that much better? Also, I usually use Nestle chocolate chips and have been happy with the results, but one time I tried out ghiradelli baking chips and it came out really dry. I also used a little less butter than usual, so I'm wondering if you think it was dry from the baking chips or from the butter. Any thoughts?

2 replies
Sweet_Toof Posted 17 Oct 2010 , 12:15pm
post #2 of 3

It would be my guess it's the butter.
I've made pams cake but it's in the freezer at the moment! I like to add more oil to keep muds really moist too.

neelycharmed Posted 17 Oct 2010 , 12:52pm
post #3 of 3

some of the chocolate chips have a coating on them to keep them hold their shape, so I use blocks of chocolate when making cakes.. and chips only for cookies.
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