Q's About Darn Good Chocolate Cake Or Sturdy Choco Recipe??
Decorating By chikie Updated 29 Sep 2009 , 3:23pm by adree313
i know i'm always the minority when it comes to this, but i stand by it. in my experience it's just too darn hard to work with. it tastes wonderful but, i don't know if i always bake it wrong or what, it's really too moist for me to handle. yes, it is easier to work with frozen (or semi frozen) but it's just too much work/stress for me most of the time. i think the WASC chocolate version, is just as tasty and a lot easier to work with. but again, just my experience! 
i know many others will chime in and tell you the exact opposite lol.
i know i'm always the minority when it comes to this, but i stand by it. in my experience it's just too darn hard to work with. it tastes wonderful but, i don't know if i always bake it wrong or what, it's really too moist for me to handle. yes, it is easier to work with frozen (or semi frozen) but it's just too much work/stress for me most of the time. i think the WASC chocolate version, is just as tasty and a lot easier to work with. but again, just my experience!
i know many others will chime in and tell you the exact opposite lol.
I will also go on a limb with this but I am asked for this flavor alot
1 box duncan hines devils food cake mix
1 box duncan hines brownie mix
1 cup sour cream
mix according to each box and add the 1 cup sour cream and put all in mixer and mix everything together and bake at 325
not too moist and not dry, carves easy HTH
Deborah
tatorchip - your recipe sounds delicious. When you say 'mix according to each box' , do you mean follow all the ingredients - oil, water, eggs? And then add the additional sour cream.
It sounds so good I want to make it right now
yes that is what I mean, follow instructions for each box and then add only 1 cup sour cream and mix all together in KA mixing bowl and bake
let me know what you think after you make it.
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