Originally Posted by newnancy
Where do you get Nielsen Masey's chocolate extract? Can you substitute anything else for it? I made a chocolate cake from the recipe page today using DH & it did sink in the middle....I've used DH before & never had that problem but it was just using the box directions & not adding anything. What brand do you use & can your chocolate version be cut in half?
I use Betty Crocker. I have never had a problem with BC and it seems higher quality than PB - when you dump one of each mix in bowls side-by-side, BC has a finer texture. When I discovered that BC strawberry rises better than PB strawberry, that was my final straw in deciding to stick solely with BC.
I buy Nielsen Massey at Sur La Table or
(I had to add a space because CC blocks that website for some reason). If you use "cakecentral" in the coupon code you will get another 10% total purchase.
There really is no substitute as far as chocolate flavor goes, so I'd use a good vanilla instead.
And yes, it can be halved.