Hershey's Cake Recipe Alterations

Baking By bambabee Updated 29 Mar 2013 , 4:38pm by -K8memphis

bambabee Posted 29 Mar 2013 , 4:08pm
post #1 of 5



Has anyone tried subbing cake flour and butter (for butter cake style process) in the Perfectly Chocolate Hershey's cake recipe??

4 replies
-K8memphis Posted 29 Mar 2013 , 4:18pm
post #2 of 5

i can't remember if i did or didn't


i am voting no on the cake flour though--i think it will be too soft--i think it needs the bit tougher all purpose


but i could be wrong--that's just my gut


the butter prolly would be ok


however there's about 10-15% water in the butter so maybe tweak with that in mind


because it's a real loose cake batter anyhow-- a bit too much water might be an issue


please update your results if you get a chance--i'm very curious

-K8memphis Posted 29 Mar 2013 , 4:21pm
post #3 of 5

the butter has about 5% milk solids and 15% water if memory serves


so you're getting 80% fat out of each measure of butter

bambabee Posted 29 Mar 2013 , 4:24pm
post #4 of 5



That makes sense.  I completely spaced on the fact that it is a watery batter, and I'm not sure it would work as a butter cake now...I am looking for a good chocolate cake recipe to use in birthday/wedding cakes that has a soft "crust"/finish.


 I tried Martha's devil's food cake, which had a good texture, but was lacking for me in the taste department.  


The Hershey's cake has great flavor, but I always get a cracked crusted top. (I still need to try cake strips, and I have just discovered "pan release", which is AMAZING, and might help in that sense.


Any suggestions for a good recipe?

-K8memphis Posted 29 Mar 2013 , 4:38pm
post #5 of 5

the hershey cake is a go to for me


i love toba's and colettes' choco cakes


i just read sylvia's choco cake and she's got me thinking!--she's got a boatload of chocolate in there--a regular amount of cocoa then 11 ounces of melted--gotta try that


but i think you would really like just a betty crocker cookbook devil's food


like this one:




if you add a bit of fat you can substitute cocoa for the melted choco of course


i bet you will really like this one--it's just a soft chocolatey red--not glaring by any means


it's a stunner cake

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