Help!! Can I Substitute Powdered Sugar For Granulated??
Baking By MissCallie Updated 21 Aug 2009 , 5:44am by prterrell
I am in the middle of baking a chocolate cake and just ran out of granulated sugar, I have a ton of powdered sugar....has anyone ever substituted??? Dare I?
I've actually had the same thing happen awhile ago 
but I chose NOT to substitute and the cake tasted just as good and family members didn't even notice a difference. I guess it became a low- fat chocolate cake. Which is a bit healthier! Great tip JodieF!! Thanks! 
Ok friends, my advice is DON'T DO IT!! I don't know if it is just cause I live at a high altitude (6500 ft), but even with the "adjustments" I always make this caused my cake to rise super high super fast, and then it collapsed in to almost nothing!! It is a sad, sad lookin' cake right now. 
I will wait next time until I have granulated sugar! This is a recipe I usually use, which usually turns out great with regular sugar, so I know that the powdered sugar was the culprit!!! 
It possibly could because brown sugar is basically sugar with molasses added to it. There will be more moisture in the cake. This could affect how it turns out.
For most chocolate cake recipes, the tiny extra bit of moisture isn't going to throw the whole cake off. You could always reduce the water in the cake by a tablespoon to compensate.
Quote by @%username% on %date%
%body%
