Originally Posted by shortNsweet
I'm SO glad someone asked this question! I have a similar problem. I ALWAYS use 2 cake mixes together...DH Moist Deluxe AND BC Pound cake.( I was taught this makes for a sturdier cake ...especially when you are using fondant).
I have used DH Devils Food mix, but the BC Pound cake, does NOT come in chocolate. I add cocoa powder to the two mixes but ALWAYS wind up with tiny dots of yellow in my finished cake! It tastes good, but looks so strange with all these tiny yellow dots! I thought maybe I wasn't mixing it enough, so I made sure to use my whisk attachment to mix the two mixes together BEFORE adding any ingredients...just mixing them together DRY...then I add the wet ingredients. I put my mixer on high, and have let it mix together dry for as long as 15 minutes and I STILL get the yellow dots! I make sure I totally mix it well after wet ingredients are added too, but don't want to OVER mix. How do I keep those pesky little yellow dots from appearing?
Of course I haven't tried this, because I posted the original question, but now I'm wondering, what if you mix all of the chocolate ingredients together so that the cake mix is wet and then add in the pound cake, maybe it should be already mixed to, so you are mixing 2 wet batters together. Maybe they would blend better.