Ok, here's a chocolate cake question.
I use box mixes for my cakes - Pillsbury. I have no problem with white or yellow cakes. Chocolate is my problem.
The cake comes out sooo dry and the sides are crusted over.
I back the cake at 325 for the correct time.
Any advice on baking chocolate cakes to make the moist and not crusted?
I haven't had that happen on a box cake before. Several things could be wrong.
First do you just do the box or do you use it as a base and add stuff to it?
Are you sure your oven temp is right? You may need to get a thermometer and check the inside temp. Your reading could be off on your oven.
Ok, here's a chocolate cake question.
I use box mixes for my cakes - Pillsbury. I have no problem with white or yellow cakes. Chocolate is my problem.
The cake comes out sooo dry and the sides are crusted over.
I back the cake at 325 for the correct time.
Any advice on baking chocolate cakes to make the moist and not crusted?
Yes, I know exactly what you mean. Same thing used to happen to me. SO, you can do a couple of things.
1. Add an extra egg to the mix
2. Use milk or heavy cream for the water (omit or 1/2 the oil)
3. Use 1/2 water and 1/2 flavored coffee creamer (MY fav) and again either omit or 1/2 the oil.
That's for the moisture. Now for the crusty edges. Do you use baking strips? They are usuallyl a big help, but, I never remember to use them! LOL So, 325 is a good baking number for me...but, you could always try lowering it only 5 more degrees to 320 and see how that works. Sometimes I just bite the bullet and trim off those crusty edges....dunk em in leftover frosting and have a cake scrap party! LOL
Beth in KY
Edited to add: I use Pillsbury as well.
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