I made a "darn good chocolate cake", which called for adding sour cream and pudding to a cake mix. I also replaced the water with milk.
It looked done, but when I cut into it, it was more of a brownie texture. Is this normal? Did I do something wrong?
If it's the recipe I think it is - from the cakemix doctor book - you need to use a cake mix that does NOT have pudding already in the mix. I usually prefer Betty crocker mixes, but when I doctor mixes I always use Duncan Hines.
I've noticed that when baking doctored cakes, I always have to cook them longer.
I have just baked this cake recently. It should NOT have a brownie consistenty. It should resemble cake. Also, if the doctored recipe calls for water - use water, not milk. It already has the richness from the sour cream.
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