Cake Too Moist!! What Do I Do??? Help Me!!
Decorating By chrissy410 Updated 31 Aug 2006 , 2:04am by chrissy410
I am so frustrated. I made a cake last week from a recipe on this website that had chocolate chips, devils food cake mix, chocolate fudge pudding mix and chocolate chips. (I think it was Darn good chocolate cake) It was a hit! This week I decided to try something different and I used white cake mix, vanilla pudding mix, and white chocolate chips and disaster! First the chocolate chips sank to the bottom and when I took my pan off they were all struck to the bottom, the cake was cooked on the top but not on the bottom. I had stuck a toothpick in and it came out clean. I also used the baking strips from Wilton. Actually the recipe did call for a cup of sour cream and all I had at home was about 1/2 cup. I only made one 8 inch and I'm trying to salvage my remaining batter. Could I just follow the box instructions for regular white cake and add it or should I just start all over again. This has to be done tonight so Its going to be a late trip to walmart. PLEASE HELP!!
I think it's a great idea that you tried to do it with all "white" ingredients. I can't figure out why it didn't work. My only guess is that you needed that extra 1/2 cup of sour cream, but I'm not sure. I would guess that you should probably start over 
, because it sounds like you did everything else right. Hopefully someone else will have some ideas.
The white chocolate is all fat, so don't use as many chips. Also, make sure they are real white chocolate and not white baking chips. Makes a big difference. I wouldn't use the extra sour cream and I would use only 1/2 box pudding. The white chocolate makes it much heavier/more dense. White chocolate melts at a much lower temp than regular chocolate. Might do better to melt the chips and add to the batter than to try to keep them suspended. Also, it you use buttermilk instead of sour cream it would work better. I've made a white chocolate cake like that before (but I used melted white chocolate and didn't try the chips).
Thank you so much for the advice. I went ahead and dumped the rest of my batter and will start over tomorrow. I started school this week and I am taking 16 hours. I am just so exhausted I just decided to call it a night. The only reason I'm making this cake is for my last Wilton class tomorrow night. I don't have anyone in particular to give it to so I've been baking them for my mom's co-workers. She is a nurse and they are all doctors so maybe I'll get some future orders. That is why I have been trying to be creative with flavors. My class tomorrow isn't until 10:00am so I'll just get up early, go to the store, bake and ice my cake and go to my classes. Easier said than done. Luckily I already have my icing ready.
I'm sorry you had a disaster cake - sounds like the first one was a hit - have you got a link to it?
Sure its called Darn good chocolate cake. Some of the people who tried it said it was the best chocolate cake they had ever tasted. It doesn't even taste like boxed cake. Here is the link. Enjoy!!
http://www.cakecentral.com/cake_recipe-2163-Darn-Good-Chocolate-Cake.html
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