Hi everyone, I am about to make a 12x18 inch two layer chocolate cake, but I do not have enough sour cream to use in the batter mix, can I use buttermilk instead and still use the extra egg or would it mess up the recipe. I am now in the kitchen as we speak and need an answer asap, sorry for the rush, but I need to get started cause customer is picking up cake in the early morning. TIA

I don't even have yogurt to take the place of sour cream. Thanks!

i would say no to adding buttermilk to the recipe but not an expert with the extender recipe. Anyone else?

You've probably already made your cakes....

But in my list of substitutions- for sour cream:
7/8 cup sour milk plus 3 Tbsp. butter

so I'd say the buttermilk should work.

Here's a food substitutions chart:

http://cooksrecipes.com/tips/substitute.html

HTH

P.S. Please let us know what you did, so we can gain from your experience

I use the cake extender recipe that doesn't call for sour cream. It is:

1 cup flour
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 egg
1/2 cup water

In addition to all that is listed on the box!

Candy.....does this work for ALL cakes or just vanilla? Thanks

for chocolate cakes I add a half of a package of chocolate pudding also.

I have used buttermilk before with no problem

Candy once again a small box or a large box half of per cake mix? Thanks

Just thought of something else too, instant or cooked pudding? Ok I just did the extender with a 1/4 cup of cocoa and it worked well thanks.