making hershey's dark choco cake even better!
i'm making the hershey's deep dark chocolate cake tomorrow and i've never made this before. could i sub the milk with buttermilk to make the cake more moist? do i need to adjust anything?
also, can i sub coffee for the water to give a deeper flavor? i was thinking of doing a buttercream frosting and thought that adding the coffee would bring depth and complexity to the taste. any thoughts?
here's the recipe:
Deep Dark Chocolate Cake
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings
I have used a recipe very similar to this that I really like, and it calls for buttermilk instead of milk. The frosting recipe is also good. Here is the link to both: http://www.bestmoistchocolatecakereci... Although I haven't tried substituting coffee for water, I have read that you can do that. If this cake is not for an important event, I would say go ahead and try the coffee. I remember my grandma used to make a frosting with coffee in it. I believe she used instant coffee. You might try a quick Google search for frosting recipes with coffee. Good luck!