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