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?'s about altering Hersey's cake recipe

post #1 of 20
6/7/11 at 1:03pm
Thread Starter 
I am wanting to make this recipe and was wondering if anyone has added sour cream and/or pudding to it. If so, do I need to alter the amount of the rest of the ingredients if I add these two in the mix? Any help would be greatly appreciated.
Debbie
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Debbie
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post #2 of 20
6/7/11 at 1:16pm
I have never tried either. This is SUCH a moist cake on its own I never saw the need. Hope someone else can help.
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post #3 of 20
6/7/11 at 1:26pm
Thread Starter 
Thanks! I just know that some chocolate recipes yield dry cakes, so I wasn't sure if that would happen with this. I will just leave it as is then. icon_smile.gif
Debbie
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My children go as far as the umbilical cord allows them!
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Debbie
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post #4 of 20
6/7/11 at 1:27pm
Some people have use sour cream, buttermilk instead of the milk, etc. Yes, you can alter it if you want to.
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post #5 of 20
6/7/11 at 1:42pm
Quote:
Originally Posted by armywife1

I am wanting to make this recipe and was wondering if anyone has added sour cream and/or pudding to it. If so, do I need to alter the amount of the rest of the ingredients if I add these two in the mix? Any help would be greatly appreciated.



This is one of my FAVORITE cake recipes. It really doesn't need the sour cream or pudding. I'd suggest you try it before making any adjustments. I think you'll love it just as is!

Happy Baking! thumbs_up.gif
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post #6 of 20
6/7/11 at 2:01pm
I agree with everyone else, this is a great recipe! I tried it for the first time a couple months ago... I thought about adding sour cream as well, but it really doesn't need it. The only thing I did do was sub coffee for the liquid... as I do for all my chocolate cakes.

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http://www.happycakesbyrenee.com

http://happycakesbakes.blogspot.com/

http://www.youtube.com/user/HappyCakesBakes

https://twitter.com/HappyCakesbyRen

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post #7 of 20
6/7/11 at 2:32pm
I guess I'm the dissenting voice....I substitute sour cream for the milk, because I like the texture and rich flavor better. I think the cake is a bit too soft with milk AND boiling water. JMHO icon_smile.gif
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post #8 of 20
6/7/11 at 2:42pm
I have tried this recipe, a few times, and it came out great, I substituted the milk, for heavycream, but the third time I made it, it sunk in the middle, and ran over in my oven, any suggestions as to why this happened?
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post #9 of 20
6/7/11 at 2:43pm
I substitute sour cream for the milk and coffee for the water. Makes a wonderful, rich chocolate cake
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post #10 of 20
6/7/11 at 7:05pm
Is there a link for this recipe? I've heard about it here, but have never seen the recipe.
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post #11 of 20
6/7/11 at 7:22pm
http://www.hersheys.com/pure-recipes/184/HERSHEY%27S

YOu'll love it! It's also on the can.
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post #12 of 20
6/7/11 at 7:36pm
I have made it plenty of times per recipe. I will try using the sour cream next time INSTEAD of the milk. I usually use coffee also. some of the posters are getting confused by thinking you add this instead of substituting. It sounds great using the sour cream. thanks
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post #13 of 20
6/7/11 at 8:51pm
I started substituting sour cream INSTEAD of the milk a few months ago when I had issues with the cupcakes not doming and sinking (when I used milk). Since I've switched to using sour cream instead of milk, they bake up perfect every time!
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post #14 of 20
6/7/11 at 9:11pm
I use buttermilk in place of the milk and hot strong brewed coffee instead of plain hot water! Soooo amazing!
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post #15 of 20
6/7/11 at 10:22pm
I use sour cream and coffe instead of the water and milk. I like it much better. Adding pudding is not necessary. Plus it would add an artificial ingredient to a scratch cake.
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