I am hoping that some of you who know a bit more about baking science than I do can give me some feedback.
I currently make some chile - chocolate brownies. The recipe calls for the addition of 1 tsp cinnamon and 1tsp ancho chili powder to a recipe that makes an 8x8 pan. I would like to make a cake with the same zip as the brownies. I have seen the doctored mix recipe on Cake Central that suggests adding 2 1/2tsp cinnamon, 2 tsp chile powder and 1/2 tsp cayenne powder to the mix dry ingredients; however, I prefer to bake from scratch. Assuming I make enough batter to give me the same amount as a box mix (2 - 8" rounds I think) could I just add the same amount of cinnamon and chile powder to the dry ingredients for my stand-by chocolate cake?
Thanks for your help.