Chocolate Cake Rising Higher Than Yellow?
Decorating By cakecrumb Updated 24 Mar 2007 , 12:36am by milal
can someone tell me why this would happen?
i made my first 1/2 choc 1/2 yellow sheet cake tonight and i noticed that the chocolate side was rising higher than the yellow.
i used a doctored recipe and the only difference (other than mix flavor) was that i used egg whites in the yellow and whole eggs in the chocolate. 
does anyone know why this would happen and if its normal?
i'm wondering if the next time i should do something differently.
TIA 
Chocolate cake raises higher for me too all I do is use my cooling rack when it comes out of the oven and put it on top press down to the top of the pan and hold it for a few seconds and the whole cake is then even and flat you don't have to cut the top off that way. For some reason chocolate cake raises higher
True. Chocolate cake always rises higher. I've given cake decorating demos to high school home ec classes and I always take a choc and a white cake still in the pans to show them the difference in height. I also take 2 cakes the same size still in their pans to show the diff in height on a greased/floured and a greased-only pan. (greased only will generally rise higher).
Quote by @%username% on %date%
%body%