I'm just getting started and so far all of my cakes have been white cakes but I've got a couple chocolate ones coming up for some birthdays. I doctor a mix with sour cream and pudding mix usually this time I tried it with the same brand of mix, added the other "doctoring" to it and 3 out of 5 of the chocolate cakes fell in the middle! What should I do to remedy this issue before I need to have the cakes ready? They are only for family but I want to give them the same quality I'd give someone who actually ordered a cake.
Thanx.
the centers are caving during baking. I've coked them extra time - they are done when I take them out (toothpick comes out clean and touch test also confirms) when i level the cakes it seems a bit 'doughy' in the middle but fully cooked.
I usually use sour cream in my white cakes but today I used vanilla yogurt. I'm not sure if it's the yogurt or of it's chocolate cake vs. white cake.
I usually bake at 325 degrees and it generally takes a lot longer - but they have never 'imploded' in the centers before.
I have been using a generic mix all along - still 18.25oz (get it at ALDI's) so I don't think it has anything to do with the size - they just sink in the middle - this is something that never has happened before - but this is the 1st chocolate ones I've made. The white and yellow mixes turn out great.
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