How come using sour cream instead of the milk makes the hershey cake more stable and not sink?
How come using sour cream instead of the milk makes the hershey cake more stable and not sink?
I didn't know that it did. I've always found the weather to be the deciding factor in whether it sinks or not. If sour cream works, I'm in!
This may or may not be correct but I would guess it has something to do with the acidity of sour cream mixing with the baking soda/powder/salt. There may be a more exact conversion to sub it out. I was looking at conversions tonight and it listed yogurt for sour cream but had a lil note that if necessary you can use milk... Maybe you could try using buttermilk or the milk with lemon juice trick for when you dont have sour cream.
Pulling off my chemistry background for this answer and not my baking background lol
Could it be that the mixture is not as thin with the more solid sour cream?
It depends which Hershey Chocolate cake recipe you are referring to ..
It depends which leaveners the recipe uses ..
It depends on the availability of an acid ingredient to balance the sour cream ..
Also ..
Sour cream has significantly more butterfat than milk, buttermilk, and yoghurt ..
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