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Need a Recipe for an AMAZING Scratch Chocolate Cake - Page 2

post #16 of 26
Quote:
Originally Posted by coleslawcat

The Hershey's cake is good and very easy, but it doesn't compare to this one I found on this site. This cake is hands down the best chocolate cake I've ever had. It is definitely a lot more work than the Hershey's cake though.

http://cakecentral.com/recipe/old-fashioned-chocolate-cake-3



once i read this recipe, my eyes just about popped out. it's the exact cake i have in the oven right now. the recipe is a copy of America's Test Kitchen's recipe/episode "Old-Fashioned Chocolate Cake" ... almost word for word except with those mentioned typos. i'm a little disappointed that the recipe was copied without giving credit to them. i pay for my subscription to them and i feel it's worth every penny.

it is a lot of work for this cake though! i am exhausted from washing all the dishes! delicious though!

http://www.americastestkitchen.com
post #17 of 26
This is my fav!!!

http://cakecentral.com/recipe/wacky-cake-2

My mouth is watering just thinking about it
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #18 of 26
I've made the Hershey's Perfectly Chocolate Cake before too and love, love, love it. But if I remember right it does not fill up my 9x13 pan to the appropriate 7 cups of batter needed. Does anyone know how much this recipe yields? Has anyone added the extra batter to make the amount of batter a 9x13 should have and did the cake still turn out ok? I'm sure not quite as "fluffy" though.
post #19 of 26
Quote:
Originally Posted by icer101

Lot of decorators on this site , use this one. i have also. and it is delicious. A lot of decorators use the one on the herseys can, but uses sour cream instead of the milk. Ron ben Isreal has one. It is similiar to the hersey can. So just google for that recipe . This recipe is delicious also, and also sweetapolita has a great one(similiar to Ron's and also the hersey one. It is delicious also. hth



icer101, what does subbing the milk for sour cream do for the recipe?
post #20 of 26
I use Beatty's chocolate cake. It is moist and delish!!
post #21 of 26
Quote:
Originally Posted by tmelrose

Quote:
Originally Posted by icer101

Lot of decorators on this site , use this one. i have also. and it is delicious. A lot of decorators use the one on the herseys can, but uses sour cream instead of the milk. Ron ben Isreal has one. It is similiar to the hersey can. So just google for that recipe . This recipe is delicious also, and also sweetapolita has a great one(similiar to Ron's and also the hersey one. It is delicious also. hth



icer101, what does subbing the milk for sour cream do for the recipe?



Makes it more moist
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #22 of 26
Thanks Tails.

In regards to my previous comment, has anyone added the extra batter and it still turned out ok? I don't believe the recipe yields 7 cups of batter as needed for the 9x13 pan. Any response appreciated. Thanks!
post #23 of 26
I make the Hershey's Perfect Chocolate Cake and instead of water I use all coffee. I can't even tell it's in there and everyone loves it.
Sweet Southern Bakery
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Sweet Southern Bakery
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post #24 of 26
There is a thread about this already on this site. I read it several months ago. They say they use the sour cream instead of the milk, (not for moistness) but it helps keep it from sinking in the middle. Lots of decorators are saying this. I just got back on c/c . hth Here is one thread, there are several on this topic. hth google , something like, why do people use sour cream instead on milk on the herseys choclate cake recipe on cake central. Use you own words to make it shorter. ha!!


http://cakecentral.com/cake-decorating-ftopict-709844.html
post #25 of 26
Thread Starter 
Wow, thanks to everyone that replied! I'm gonna hit the kitchen and get back you y'all!
post #26 of 26
I have made the Hershey's cake (the one on the back of the cocoa can) several times, and have found it to be somewhat dense, fudgy and too moist. It also tends to sink down in the middle. After trying at least a dozen different chocolate cakes one weekend, I found the best to be the Deluxe Devil's food cake on the Softasilk cake flour box. It is the one I always use and is easy and consistently delicious. It is very chocolatey and moist, but not dense at all. I make 1.5 times the recipe for an 11 x 15 sheet cake. Since a 9x 12 is less than 2/3 the area of an 11 x 14, there should be plenty for a 9 x 12 with a single recipe. I use the Hershey's special dark cocoa. After reading the praises of the old fashioned chocolate cake, I did a side by side comparison. The old fashioned chocolate cake has the addition of melted chocolate as well as cocoa. Even so, it was less chocolatey, and a little dry. It was definitely good, but the softasilk cake remains my favorite (so far!). HTH
I'd rather be baking!
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I'd rather be baking!
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