I am making a chocolate cake for a gift for tomorrow night... I baked it last night, torted it and froze it. Tonight I got take it out to fill it and it just broke apart in my hand. It was just to moist. I used Duncan Hines Dark Chocolate and added Choc pudding.
Now I have another cake in the oven Chocolate Betty crocker with pudding and an extra egg, I just hope this one doesnt break apart.
I never have problems with any of my other cakes...
Any great chocolate cake recipes that just dont break apart in my hand?
BUT... the pieces tasted delish with the PB filling...
Hershey's cocoa recipe on the back label is good and sturdy and from scratch. I usually make a box mix but often have trouble getting a hold of the DH butter recipe chocolate. Have you tried it w/out the pudding? It holds up well for me and it sounds like we handle our the same way. And I always add some coffee to my chocolates.
I always use the Hershey recipe on the back of the cocoa canister - it never fails me and it goes great with peanut butter. My family's favorite cake is hershey's chocolate cake with chocolate peanut butter frosting.
I use the DH dark chocolate all the time with the WASC recipe (reduce the eggs to 6 and omit almond extract) Never have a problem with it. I actually have 2-16", 2- 12" and 2- 8" of them setting here waiting to be crumb coated and iced today.
hmmm...sour cream with chocolate?? does it really go together? 
I make the "Sunday Best Chocolate Cake" from Diana's Desserts all the time. It works well for cakes and cupcakes, and it tastes delicious.
Here's the link:
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1393/Recipe.cfm
Best of luck,
Teenycakes
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