armywife1 Posted 7 Jun 2011 , 8:03pm
post #1 of

I am wanting to make this recipe and was wondering if anyone has added sour cream and/or pudding to it. If so, do I need to alter the amount of the rest of the ingredients if I add these two in the mix? Any help would be greatly appreciated.

19 replies
crisseyann Posted 7 Jun 2011 , 8:16pm
post #2 of

I have never tried either. This is SUCH a moist cake on its own I never saw the need. Hope someone else can help.

armywife1 Posted 7 Jun 2011 , 8:26pm
post #3 of

Thanks! I just know that some chocolate recipes yield dry cakes, so I wasn't sure if that would happen with this. I will just leave it as is then. icon_smile.gif

rosa369 Posted 7 Jun 2011 , 8:27pm
post #4 of

Some people have use sour cream, buttermilk instead of the milk, etc. Yes, you can alter it if you want to.

jewordsoflife Posted 7 Jun 2011 , 8:42pm
post #5 of
Quote:
Originally Posted by armywife1

I am wanting to make this recipe and was wondering if anyone has added sour cream and/or pudding to it. If so, do I need to alter the amount of the rest of the ingredients if I add these two in the mix? Any help would be greatly appreciated.




This is one of my FAVORITE cake recipes. It really doesn't need the sour cream or pudding. I'd suggest you try it before making any adjustments. I think you'll love it just as is!

Happy Baking! thumbs_up.gif

HappyCake10609 Posted 7 Jun 2011 , 9:01pm
post #6 of

I agree with everyone else, this is a great recipe! I tried it for the first time a couple months ago... I thought about adding sour cream as well, but it really doesn't need it. The only thing I did do was sub coffee for the liquid... as I do for all my chocolate cakes.

Sangriacupcake Posted 7 Jun 2011 , 9:32pm
post #7 of

I guess I'm the dissenting voice....I substitute sour cream for the milk, because I like the texture and rich flavor better. I think the cake is a bit too soft with milk AND boiling water. JMHO icon_smile.gif

Uniqueask Posted 7 Jun 2011 , 9:42pm
post #8 of

I have tried this recipe, a few times, and it came out great, I substituted the milk, for heavycream, but the third time I made it, it sunk in the middle, and ran over in my oven, any suggestions as to why this happened?

newcakester Posted 7 Jun 2011 , 9:43pm
post #9 of

I substitute sour cream for the milk and coffee for the water. Makes a wonderful, rich chocolate cake

LindaF144a Posted 8 Jun 2011 , 2:05am

Is there a link for this recipe? I've heard about it here, but have never seen the recipe.

Sangriacupcake Posted 8 Jun 2011 , 2:22am

http://www.hersheys.com/pure-recipes/184/HERSHEY%27S

YOu'll love it! It's also on the can.

icer101 Posted 8 Jun 2011 , 2:36am

I have made it plenty of times per recipe. I will try using the sour cream next time INSTEAD of the milk. I usually use coffee also. some of the posters are getting confused by thinking you add this instead of substituting. It sounds great using the sour cream. thanks

lexi55033 Posted 8 Jun 2011 , 3:51am

I started substituting sour cream INSTEAD of the milk a few months ago when I had issues with the cupcakes not doming and sinking (when I used milk). Since I've switched to using sour cream instead of milk, they bake up perfect every time!

chrissypie Posted 8 Jun 2011 , 4:11am

I use buttermilk in place of the milk and hot strong brewed coffee instead of plain hot water! Soooo amazing!

scp1127 Posted 8 Jun 2011 , 5:22am

I use sour cream and coffe instead of the water and milk. I like it much better. Adding pudding is not necessary. Plus it would add an artificial ingredient to a scratch cake.

Sangriacupcake Posted 8 Jun 2011 , 12:55pm

I use coffee, too....is that what they call black magic cake??

I also do something that I saw Sylvia Weinstock does to her chocolate cake--instead of adding boiling water to the batter at the end of mixing, stir the boiling water (or fresh hot coffee) with just the cocoa powder and allow to cool slightly before adding to the other ingredients.

This is the only chocolate cake recipe I use!

LindaF144a Posted 8 Jun 2011 , 1:19pm

So you add the boiling water with the liquid ingredients.

As I read this, isn't this a dump cake of sorts even though the dry and wet are added separately?
I have never made one for fear it would fail. I guess I'll have to give it a go. I like the chocolate cake recipe I have so much, I stopped looking for any other one.

scp1127 Posted 8 Jun 2011 , 1:42pm

I don't boil the water. I just add hot water with espresso powder. It really is a good cake, especially with the sour cream.

KayMc Posted 10 Jun 2011 , 1:38am

I deleted the milk, and substituted the same amount of sour cream. It was the best tasting chocolate cake I've ever made. The crumb was perfect, and it baked correctly. With the milk, the center never baked completely.

armywife1 Posted 22 Jul 2011 , 10:25pm

I will definitely have to try the sour cream and coffee substitute. I made it the regular way and my daughter said it needed more of a 'chocolate' taste. I'm hoping the coffee with help with that. Thanks, everyone, for the input.

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