A few years ago there was a stand in our local farmer's market that offered what they called a Dalmatian Cake. It was a moist white cake with chocolate mini-chips running through it.
I know that there are great white cake recipes out there, including in box mixes. My problem is the chocolate chips. I have tried dusting them with cocoa powder, powdered sugar, and flour before adding to my mix (I fold in, not beat in), yet they still sink to the bottom.
Can anyone advise me as to what to do to keep them from falling to the bottom of the pan? Do you think the cake enhancer would help?
Thanks bunches!
Theresa 
Khalstead wrote:
all the recipes I'm finding online seem to have oatmeal in them..........maybe that does something to help suspend them ?
That's a good enough question to ask the experts. I sent an E-mail (they call it Oatmail) to Quaker, who has that recipe in their archives, asking that very question. I will send a copy of their response when it arrives.
Theresa
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