Hi Everyone,
You all seem so helpful I was hoping one of you could help me? I have to make an amazing chocolate cake for Saturday (potential clients) and my chocolate cakes 9 times out of 10 are a disaster 
, they sink they are dry they crumble or not really that chocolatey. I found a recipe for durable yellow and white cake on this site and it has been a hit 
. Now I just need a decorator friendly moist yummy chocolate one. Any Ideas would be soooooo helpful!
Thanking you in advance
Shan : )
Chocolate Almond Sour Cream Cake
1 boxes chocolate cake mix
1 cups all-purpose flour
1 cups granulated sugar
3/4 teas. salt
3 eggs
1 1/3 cups water
1/8 cup vegetable oil
1 cup sour cream
1 teas. clear vanilla flavor
1 teas. almond extract
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.
This is a wonderful recipe...
If you are looking from scratch... this one has never let me down! Really moist too!
http://www.epicurious.com/recipes/recipe_views/views/101275
I've also heard great things about the one on the hershey cocoa can.. but I haven't tried it yet.
I use the recipe on the back of the hersheys cocoa can. I have so many reqest....errr demands.....for this cake. It is truely wonderful.
The one I sell that everyone raves about is simple:
1 box duncan Hines deep chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1/2 cup oil
1 1/3 cup water
This does ONE 9" pan, I double it for a two-layer cake. I also bake at 325 for about 45 minutes. (start checking at 40 minutes - when just a few crumbs stick to the toothpick, it is done)
Quote by @%username% on %date%
%body%