Ok, so I was following the Hershey's chocolate cake recipie, and I wanted to add buttermilk instead of milk, so I did. Then as I was researching it, I was reading about reducing the baking soda for baking powder because of the acid level in buttermilk.
Well the recipie has 1 1/2 of each and I added 1 cup of buttermilk, instead of milk. My question is what will happen??? do I need to just start over?
so they finished baking and they look ok, should i use them? What will be different about them??? HELP!
It just makes a very moist cake. I have substituted buttermilk in this same recipe and it turned out great (as long as there is no carving involved).