I would like to have a very light and fluffy devil's food cake with a clean chocolate flavor profile (not looking for the sour cream or buttermilk tang) in the repertoire. I've seen that the Hershey's cake with the modifications (sour cream to replace milk, and 1 tsp each of baking powder and soda) is pretty popular.
How would you describe the texture? Does it have the tang from those acid ingredients?
My plan is to modify one of my other recipes and test (hoping to keep things light using cocoa powder rather than melted chocolate) but I would LOVE to skip all that R&D if there's already something that works so I can focus on the elusive "fluffy banana cake" I've been working on for a while now.
Edited by vgcea - 2/27/13 at 12:56am