I live in Denver, Colorado aka HIGH ALTITUDE lol. All of my recipes have been okay with caving in the middle other than this one.....
Macsmom Chocolate WASC
2 boxes dark chocolate cake mixes
2 c cake flour
2 1/4 c sugar
3/4 tsp salt
2 pkgs chocolate fudge pudding mixes
8 egg whites or 6 whole eggs ( I have been using whites)
2 c sour cream
2 c coffee
1 c chocolate milk ( i make mine with lots of chocolate syrup and milk)
1/ c oil
2 t nielsen massey's chocolate extract
2 t vanilla or butter extract ( i do 1 t of each)
Then I add chocolate chips for crunch and texture. 2 cups for every 2 box recipe.
I have been having problems with this recipe caving in and falling in the middle..... It has done this since i started making this cake even before I started adding the chocolate chips so I know that is not the problem. I LOVE this recipe taste and density, however i HATE that every time in caves..... Obviously i feel it is a high altitude problem but I am not sure what to do to fix it..... any suggestions?
It's been a long time since I've used a doctored cake mix but I usually start with the basic adjustments and would reduce the added sugar by 1/4 cup. I'd normally increase the liquid by 2 tbs per cup BUT this recipe seems like it has an awful lot of liquid...between the sour cream, the coffee, the chocolate milk, the oil (do you really use a cup of oil, or is that an error?), it's 6 cups. Plus the pudding...it just seems way too moist.
I live at a higher altitude too. I always cut the sugar in half when I make WASC. Mine never falls... plus it has a much less gummy texture when the sugar is reduced.
Ooops yes its a typo.... i meant 1/3 c oil