I use Duncan Hines cake mix and I DREAD whenever someone ask for Choc. I mostly just follow the recipe on the box, adding pudding too, with the exception of the oil. I usually only use half of what it calls for and sometimes none at all. Some where along the lines I picked up that using less oil will make for a denser cake. I'm not sure that is correct though. I also read recently that omitting the pudding would make it alittle denser too. I tried that last night and it didn't change the texture. Everytime I make it it is still very soft, almost wet. I know its cooked through. And the texture when I torte it seems very spongey, it even makes a squishy sound. Not to mention it's sticky!! How can I make this Choc cake mix more dense and less moist?? It is very difficult to ice too and seems to pull apart very easy leaving tons of crumbs in my crumb coat. Any one have any suggestions?? TIA!!
Ditch DH. Use Betty
Also use the *original* WASC recipe and you will have a wonderful, dense, moist cake.
Betty really?? I will try hers next time. I actually made WASC for the first time last night too and I love it. I'm doing a Flip Flop cake and one is Choc. and one is WASC. I've read that you can use the base of the WASC to make other cakes. Can you make a choc cake with it?
You can turn any flavor cake mix into a WASC cake. I've had tremendous success with them. They are so easy to make and they turn out wonderfully moist. I have so many compliments and requests when I use the WASC recipe. Happy caking!
Don't use ANY box mix for chocolate. The recipe for Hershey's Perfectly Chocolate cake on the Hershey's baking chocolate tin is super tasty, and easy to make. Make it once, and you will NEVER use a box mix again.