Does this come out dry? That is the problem I have had with all my chocolate cakes that are made with butter; which I prefer to use rather than oil.
Yes, this cake is very moist. I too usually use Olive Oil in my cakes. I always receive great reviewed from by clients and family that my cakes are always so moist. However; this cake is just as moist, light and fluffy. Just be carefull not to over bake. I made an 8inx2in cake and used the Wilton baking quide - 30 mins. I believe and it came out perfect. I also used a high end chocolate for this receipe. Hope this helps. :)
Sorry, I baked a 8in x 3in.
Sorry, I baked a 8in x 3 in for 30 min.
Yes, this cake comes out very moist. I too usually use Olive Oil in my cakes. I always receive great reviews from my clients and family on how moist my cakes are: however, the way this cake is made it comes out very moist, light and fluffy. Be careful not to over bake. I baked an 8in x 3in for 30min. I used the Wilton baking times/temp guide and it came out perfect. The cupcakes I made at 350 for 20 min. again perfect. It is a must try!!
Your recipe reads "1 1/2 Tbls (1 1/2) sticks)" unsalted butter. Does it call for 1 1/2 tablespoons of butter or 1 1/2 sticks of butter (which would be 3/4 cup)?
Sorry, that should read 12 tablespoons or 1 1/2 sticks of butter!
INGREDIENT CORRECTION UPDATE!!!!
How many cupcakes does this receipe make?
Does this recipe call for enough batter to make a cake from the "Butterfly Pan?" Also, what type of icing would you use on this for cake decorating? Can't really use chocolate icing due to needing colors for butterfly.
This is the America's Test Kitchen Old-Fashioned Chocolate Cake recipe
Is there a way to correct this recipe in the original posting so that the 12 tablespoons of butter (not 1 1/2 ) and the 1 1/2 teaspoons of baking soda (not cocoa) read correctly?
What do you mean by paddle attachment? Beaters, wire or dough? Thank you for any input.