I'm about to make a cake - Hershey's Perfectly Chocolate Cake, off of the back of the cocoa can...I've done this recipe many many times - everyone LOVES it. It's so moist and tastes great, but is a bit soft for the cake I need to make today. Has anyone tried adding an extra egg to this recipe for more stability? Even if you haven't tried it with THIS recipe, have you tried it with other recipes and had it work? I'm not used to "doctoring" recipes and could use the advice. Thanks
I've never heard of an extra egg for a denser cake.
Maybe someone else has.
Me, I'd get a different recipe if I need a different texture.
I mean you gotta test this stuff out, yes?
Who knows what'll happen. If I did it I would screw up the cake probably.
I like the way you're thinking though to replace liquids -- good call -- can't wait.
I do this all the time, I add an extra egg and 1/8 C flour to get a denser more finely textured cake.
I alawys add an extra egg to help with stability (from the egg white) and improve moisture (from the yolk) That said, I bake at 9,000ft, so I have to do a lot of things with cake batter to get the cake to rise properly. Usually, you just never know until you try it. Fortunately, cake tastes good even if it doesn't turn out as planned! 
Looking forward to hear about the results.
looks like it worked out just great....it rose a bit more than it usually does, which is nice... is still moist (made a 4" with the extra batter and torted after cooling) - tasted it - still great flavor....seems more dense - better structure. I'll be making this recipe with these changes from now on!
I make this recipe all the time, but I use the dark hershey chocolate!! I have always wondered how to make it more dense especially since I have to make an R2D2 cake in 2 weeks that I was worried about. I think ill try adding an extra egg and reducing liquid! Thank you so much for the tips 
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