I am using a WASC cake mix extender recipe for a chocolate cake. I never, ever have issues with white cake when I use this, but for the chocolate, centers really sink. I am at a loss. The only thing I tweak is that instead of 1 c flour, I use 2/3 c flour and 1/3 c cocoa plus I add 1tsp baking powder. Still use all the same amount of liquid as with the WASC cakes. I use a flower nail in the center of the pan, too. Any suggestions? Thanks!!
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2/12/12 at 1:56pm