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Mayo or Sour Cream in Cake? - Page 2

post #16 of 18
Quote:
Originally Posted by QuiteContrary

Would you always have to add extra sugar as in the WASC cake or would it taste just as good if you just added sour cream to a regular cake batter (not WASC recipe)?



I follow the WASC recipe here on CC adding no extra sugar. Actually since I live in a high altitude I have to lessen the amount of sugar. Everyone raves about the flavor. I always use sour cream; only time I use mayo is in a chocolate cake recipe that calls for it.
Throughout my life I've often had to remind myself that the strongest steel is formed in the hottest fire. At my age, I am a force with which to be reckoned!
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Throughout my life I've often had to remind myself that the strongest steel is formed in the hottest fire. At my age, I am a force with which to be reckoned!
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post #17 of 18
Quote:
Originally Posted by MikeRowesHunny

I have a chocolate cake recipe that contains mayo and it is the best chocolate cake I have ever had - very moist! It's from the Sky High baking book:
http://oneordinaryday.wordpress.com/2009/05/21/sky-high-triple-chocolate-fudge-cake/
I omit the cinnamon though as I don't like the taste of it in this cake!



This is the EXACT same chocolate cake recipe I use and I too omit the cinnamon! I found it threw the flavor off a bit. Amazingly moist cake though, and very delicious.
post #18 of 18

Do you still add eggs? Would you share your recipe?

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