Cake Central › Cake Forums › Cake Talk › Recipes › Altering the Hersheys Chocolate Cake Recipe
New Posts  All Forums:Forum Nav:

Altering the Hersheys Chocolate Cake Recipe

post #1 of 22
Thread Starter 
Hi
For those of you who use the Hersheys Chocolate Cake recipe, have you ever substituted sour cream for the milk? If so, how was the taste and texture. Did you need to adjust the water amount as well? I love the way this cake bakes and tastes but am wondering if the sour cream will make it just a bit more dense and easier to work with. When I torte it, I some times find it hard to get the layers to hold together without breaking up.
thanks
post #2 of 22
I do that all the time. I found it was just too moist and sunk in the middle with all of the moisture from a cup of water and a cup of milk. I prefer the texture when I use sour cream.
post #3 of 22
Thread Starter 
so do you sub the sour cream for the milk or water or both?
post #4 of 22
I substitute sour cream for the milk - 1 cup of sour cream
post #5 of 22
I also sub 1 cup of sour cream for the milk. I love the taste and texture.
post #6 of 22
Thread Starter 
thanks for the input. i shall try it this weekend.
post #7 of 22
hhhhmmm can anyone post the hersheys chocolate cake recipe here for me? i'd love to try it!

S.
Sara's Cake Creations
Reply
Sara's Cake Creations
Reply
post #8 of 22
It is on the back of the cocoa can and on their site as Hershey's Perfectly Chocolate Cake or the alternative, Black Magic Cake.
post #9 of 22
hi bonniebakes and dah,
i love this recipe but i feel the same way as jade regarding the manageability of this cake. does the substitution (sour cream) alter the taste much or is is still similar to the original recipe.
i was also wondering if anyone tried this recipe using any other cocoa other than Hershey's.
we relocated recently and i no longer have access to Hersheys cocoa
well, i will be trying it out soon with another brand and the sour cream too!

thanks again
sulia
post #10 of 22
Quote:
Originally Posted by sulia

hi bonniebakes and dah,
i love this recipe but i feel the same way as jade regarding the manageability of this cake. does the substitution (sour cream) alter the taste much or is is still similar to the original recipe.
i was also wondering if anyone tried this recipe using any other cocoa other than Hershey's.
we relocated recently and i no longer have access to Hersheys cocoa
well, i will be trying it out soon with another brand and the sour cream too!

thanks again
sulia

Hi Sulia,

To be honest, I use this recipe but NEVER have I used Hershey's cocoa (because it's not that accessible here). I use Gluten-free Dutch-processed cocoa and it's just divine! I have also used many other cocoa brands that can be bought from supermarkets and the results were still amazing. I do find it collapses easily, but I have never tried to substitute anything. I am interested to see how it will turn out once sour cream is used instead of milk. Thanks guys for the suggestions!
Jackie's Creations


"Each one should use whatever gift he has received to serve others, faithfully administering God's grace in its various forms." - 1 Peter 4:10
Reply
Jackie's Creations


"Each one should use whatever gift he has received to serve others, faithfully administering God's grace in its various forms." - 1 Peter 4:10
Reply
post #11 of 22
We don't have Hershey in the UK, at least not readily available... I use regular store coco powder and havent had a bad recipe yet. Although i do agree that it is very difficult to torte... for the next attempt i will try sour cream... hadn't even considered that as an option! icon_smile.gif

sam
xxx
post #12 of 22
hi jackie and sam
thanks so much for the response - i feel more confident now.
when i make this cake in a sheet pan, i cut it in half first and then torte each
half separately - this makes a huge difference as the smaller cakes are less likely
to collapse. after you've filled them, joined them together and iced it, you would never know
that the cake was actually in 2 pieces.

good luck
sulia
post #13 of 22
Quote:
Originally Posted by sarascakecreations

hhhhmmm can anyone post the hersheys chocolate cake recipe here for me? i'd love to try it!

S.



here's the link to the cake recipe on the hershey's website. just in case you dont have the actual hershey's cocoa in your pantry.
http://www.hersheys.com/recipes/184/HERSHEY'S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx
stressed is just desserts spelled backwards!
Reply
stressed is just desserts spelled backwards!
Reply
post #14 of 22
Thread Starter 
we dont have the hersheys cocoa here either. i just use what i can find in the store.
post #15 of 22
I use other cocoa, too. I actually use a mixture of cocoas.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Altering the Hersheys Chocolate Cake Recipe