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Need Modiified Hershey Perfectly Chocolate Cake Recipe - Page 2

post #16 of 24
4/25/12 at 3:43pm
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!!

Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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Flickr Cake Pics: http://www.flickr.com/photos/partyflours/

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post #17 of 24
4/25/12 at 4:24pm
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?
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post #18 of 24
4/29/12 at 11:15pm
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.
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post #19 of 24
9/13/12 at 4:10am
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.
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post #20 of 24
9/13/12 at 9:17am
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.
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #21 of 24
9/13/12 at 10:17am
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 24
9/13/12 at 6:38pm
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!
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post #23 of 24
5/22/13 at 3:42pm

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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post #24 of 24
5/23/13 at 1:46pm

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
 

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