Hi everyone! I am making my regular Hershey's chocolate cake with my usual tweaks this afternoon. I want to try to add 1/2 cup semi-swwet mini chocolate chips and a small box of instant pudding mix to the batter. The batter will sure be thicker,

My questions are:

1) Should I do 1/4 c or 1/2 c mini semi-sweet chips?

2) Do i need to increase the liwuid or add an extra egg because of my additions?

Thank you.

Duplicate post - see:  https://www.cakecentral.com/forum/t/853682/chocolate-cake-adding-extra-ingredients-need-help-please#post_7725868?cb=EhzITg6t

Thank you Kakeladi! Sorry for the duplicate posts....dont know what happened.

I saw your reply late. I ended up using 1 c. of the semi-sweet chocolate chips and used 2 eggs and added an instant pudding mix It was delicious, but a bit fudgy...will do only 1/2 c or 1/4 c next time.

I did a buttercream with 3 sticks of butter, 1 c cocoa, 4 c. Conf. Sugar, vanilla, and enough milk to make it spreable. It was good but too rich for the already fudgy cake. Also, it had alot of air bubbles....i guess i overbeat it.

Any ideas/recipes for a "lighter" chocolate b/c? One that i can frost smoith and pipe?

Thank you!

why don't you just make the regular cake with the icing both on the Hershey can it's perfectly perfect as is 

When I make chocolate buttercream, I use maybe 1/2c of cocoa powder and that is enough for me. If your buttercream is too thick to smooth and pipe, add cream, milk, or water (whatever your preference)  a little at a time until you get the consistency you want.

Thank you for the tip. 1 c was definitely too much.