Carrie12345 Posted September 11, 2023 Share Posted September 11, 2023 I was in a rush to provide a cake for a fundraiser the other day and used a devil’s food recipe (not a box mix) that called for water. The flavor was good, but I would have preferred for it to be more moist. Would milk in place of the water do that? 1:1? Other replacement? Quote Link to comment Share on other sites More sharing options...
marbel Posted September 11, 2023 Share Posted September 11, 2023 (edited) Milk may make it more moist, but it may also blunt the chocolate flavor. I often add sour cream or full fat yogurt to the mix. I'm not sure how much... a big spoonful I think. ETA here are some ideas from a good food site: https://www.simplyrecipes.com/how-to-upgrade-boxed-cake-mix-6543626 Edited September 11, 2023 by marbel Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted September 11, 2023 Share Posted September 11, 2023 I always add an extra egg. It makes it more moist and a bit more dense (which I happy to prefer). 2 Quote Link to comment Share on other sites More sharing options...
Jaybee Posted September 11, 2023 Share Posted September 11, 2023 https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html This is our favorite chocolate cake recipe, and it is very moist. I guess you could overbake it and make it too dry, but it isn't normally. I have used it for devil's food cake before by using 7-minute boiled icing instead of chocolate frosting. Quote Link to comment Share on other sites More sharing options...
PeterPan Posted September 11, 2023 Share Posted September 11, 2023 (edited) Sometimes for fun I research wedding cakes, just because I like to eat and not so much because I bake them. 😁 Usually there's the debate over cake mixes and whether the extra stuff they add makes them better than scratch cakes when modified. I do think yes, even though I'm all for a mean scratch cake especially devil's food, oh my. So chemical stabilizers are one way. Sugar is going to hold water and moisture too, so you'll notice the recipe I'm linking adds sugar. And of course you have the choice of fats and amping the fats. https://cakeboss.com/cakeboss-recipe-for-white-velvet-wedding-cake/ This is the link for a white cake I make. It's something I found, not my own, but I can tell you people CRY when they eat it. Well maybe not cry, but they do faint. 🤣 I've never paid for recipes from this site, so I don't know what they do for chocolate cake. Seems like it ought to be possible to make this with a chocolate cake mix, sub a *teeny tiny* amount of the cake flour for some special dark, and boom you're at a chocolate cake. I just made a banana chocolate cake tonight adding cocoa, chips, joy, love, and happiness to a french vanilla mix, and it's not too bad. (I meant to use oatmeal and white wheat flour to make muffins and somehow the cake mix was easier. 🤣 ) Or just make the white velvet and give up on the chocolate. It's that good. But now I want to try a chocolate version just to see. When you have the stabilizers, the cake holds really well. You can refrigerate the cake at the link above and it's still amazing. You can fill it with a fruit layer and add some moisture that way too. You can do a sprinkle/liquid with a simple syrup if you want. I don't do that, just the fruit layer. If I try this recipe converted to chocolate (which might not work, but hey suffer for the cause!), I'll probably change some of the water to coffee of course. And use a good chocolate cake mix as the starting point. And sub ⅛ c of the cake flour for dark cocoa. Maybe throw in mini chips just for kicks. My dh loves a german chocolate cake and I can tell you the Hershey's german chocolate cake recipe is pretty divine. Look at the crazy amount of sugar in it, higher than their old fashioned cake recipe. Edited September 11, 2023 by PeterPan 2 Quote Link to comment Share on other sites More sharing options...
PeterPan Posted September 11, 2023 Share Posted September 11, 2023 Oh man, that white velvet cake recipe would be really good with butter pecan. Just saying. See this is why I don't lose weight. 🤣 2 Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted September 11, 2023 Author Share Posted September 11, 2023 I’m going to wind up cooking nothing but chocolate cakes this week, lol! 1 Quote Link to comment Share on other sites More sharing options...
PeterPan Posted September 11, 2023 Share Posted September 11, 2023 (edited) 14 minutes ago, Carrie12345 said: I’m going to wind up cooking nothing but chocolate cakes this week, lol! They make a cherry chip cake mix (which I have for emergencies, haha) and I have been thinking that white velvet recipe would be great with that too. You could use the cherry chip mix, get the suble flavor (as it would be spread) in the cake, then maybe do a cherry layer for the fruit. Cherries go well with chocolate. You could stir in cut chips of chocolate or mini chips and make it a cherry chocolate chip cake. 😄 Edited September 11, 2023 by PeterPan Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted September 11, 2023 Author Share Posted September 11, 2023 19 minutes ago, PeterPan said: They make a cherry chip cake mix (which I have for emergencies, haha) and I have been thinking that white velvet recipe would be great with that too. You could use the cherry chip mix, get the suble flavor (as it would be spread) in the cake, then maybe do a cherry layer for the fruit. Cherries go well with chocolate. You could stir in cut chips of chocolate or mini chips and make it a cherry chocolate chip cake. 😄 Dh is a huge fan of cherry baked goods! I take my chocolate straight, lol. 1 Quote Link to comment Share on other sites More sharing options...
PeterPan Posted September 11, 2023 Share Posted September 11, 2023 Just now, Carrie12345 said: Dh is a huge fan of cherry baked goods! I take my chocolate straight, lol. Two cakes! 1 Quote Link to comment Share on other sites More sharing options...
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