MKC Posted 27 Feb 2012 , 6:50pm
post #1 of

Recently, RBI posted his chocolate cake recipe http://www.foodnetwork.com/recipes/chocolate-layer-cake-recipe/index.html

The ingredients are the same (with exactly the same measurements if you convert the recipe to a 10 in pan) as the Hershey's perfectly chocolate recipe but without the milk and with brewed coffee instead of plain boiling water.

Has anyone tried it? How is the crumb / texture different without the milk?

1 reply
scp1127 Posted 28 Feb 2012 , 7:53am
post #2 of

It is actually not the same at all. His is doubled so it would be missing the 2 c buttermilk which many of us sub sour cream. Also his leaveners are different. When you change that much, it isn't even close.

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