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Need Modiified Hershey Perfectly Chocolate Cake Recipe - Page 2

post #16 of 28
Oh yeah, the intensity goes up, along with the price. It's an arm & a freakin' leg.

It does make perfect sense to offer a less expensive alternative to customers...
I'm not in business, so my goal is to just acquire a bunch of recipes that I absolutely love. I'm not worried about the cost, NOT because I'm loaded, but because I won't be making these desserts often, so when I do, it's ok to splurge...besides, if it's for a relative I can pawn the cost off on them!!
post #17 of 28
Thread Starter 
Thanks scp1127. Those are the modifications I was looking for. Did you ever try baking this cake in 2 8 inch pans instead of the 2 9 inch pans?
post #18 of 28
Kathy, it will work in every pan. You may need to bake a little longer. When I use big pans, I overfill them, so it works.

I have not had weather issues with this cake, but maybe my climate is different. But I definitely have candy issues with the weather. I also don't have sinking problems or problems with the crumb being too delicate.

FlourPots, I'm like you, especially with family. I always use my best recipes on them. Except my niece wants a plain, normal chocolate cake for her wedding because her in-laws like more simple food. I'm using this recipe with the Hershey's for her.
post #19 of 28
What problems are faced when you bake this cake? as i want to bake it. Thanx. would be really helpful if you tell me the cake pan size and how much to fill the pan. Thanx a ton.
post #20 of 28
I always use the Hershey recipe and it is the most persnickity recipe I know --but it's delicious. Weather plays a huge role for me in how much it rises.

I ALWAYS fill my pans 2/3 full if I want a full 2". I recently did a 9" round chocolate cake and used a one full recipe for each pan. It was hot and humid so it only rose to the top of the pan...but at least I got the full 2"! There have been times too when it's overflowed big time so I always keep a pan on the level underneath just in case. Generally I make sure to have fresh baking soda and baking powder so those are not issues.

I've used flower nails, but have discovered that the cores do a better job of baking the center.
My variation on it is also coffee but also a tiny pinch of cinnamon.

I may have to try the sour cream version and see if that may give some consistency.

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Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #21 of 28
I love this recipe but I never get 2" layers out of it either. I am glad it is not just me.
Celebrate life every day with family and friends.
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Celebrate life every day with family and friends.
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post #22 of 28
Thanks for bringing this back to the top! I used this recipe last week and swore that that was it! No more Hershey recipe! I'm so over having to bake it more than once to get a usable cake. It's always a crap shoot whether it will come out the first time or not. I've been replacing half the milk with sour cream but next time I'm going to do as suggested and replace all of it and adjust the leaveners.

Thanks again!
post #23 of 28

I made the Chocolate Decadence listed in this thread, which looks very similar to the Vintage Hershey's Chocolate Cake listed right above it. (different amts of brown sugar and sour cream).

 

It rose nicely, and ended up a milk chocolate color.  Does anyone else use either of these recipes?  Just wanted to know if my results were typical.  Will be using it for a milk chocolate/salted caramel cake, so the color seems like it will be nice for that.

 

Liz
 

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Follow me on my Twitter handle: @Sugar_Iowa

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post #24 of 28

Just wanted to update my own post.  I do not like the texture of the Hershey Hotel Chocolate Decadence cake.  I froze it overnight (as I usually do) after leveling, and filled and frosted my sample cake today.  The texture was very rubbery or pudding like - very offputting.  My mom described it as a "gelatin" texture.  There was no crumb to speak of.  I cooked it to 200 degrees, and it looked good when I leveled it, but I didn't like the end result at all.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #25 of 28

So I felt that I needed to respond to this thread just because the modifications that sp1127 suggestion were spot on! I absolutely love the taste of the Hersheys 'back of the box' recipe, but mine always ALWAYS fell in the middle. Last night I made the recipe with the modifications suggestion - 1 tspn baking soda, 1 tsp baking powder, 8 ounce sour cream (instead of milk) - and it rose beautifully! I made a double batch of the batter, which just barely fit into my Kitchenaid mixer. The double batch allowed me to fill my 8 inch round pans with 4 cups of batter each, and left enough for about 15 cupcakes. I'll try to post pictures later on today before i slather on a bunch of frosting.

post #26 of 28

Can you tell me what exactly you do with the flower nail and when you use it? In each cake or only larger cakes? I am baking a two layer 6,10,and 14" cake for my sisters wedding cake and I am extremely nervous. The only other cake I ever baked fell apart on the way there. Needless to say I am scared to death. But she is pinched for money and is ok with whatever I come up with. Thank you so much for any help.

post #27 of 28

Can you explain what adding 1/2 tsp less of the leveners do to the cake vs. 1 1/2 tsp??? And how do you use a flower nail in a cake? Thank you

post #28 of 28

Hi all,

 

In substituting sour cream for milk, do I need to measure the sour cream in liquid measuring cup or dry measuring cup? 

 

Thanks :)

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