My friend would like to make a chocolate cake using this recipe:
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake.
The ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S 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
The directions:
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12
servings.
They'd like to use baker's chocolate squares in place of the powdered cocoa.
Is this possible?
Best Answer
It's just a really basic (plain-vanilla, if you will ;) chocolate cake recipe. You'd be better off just finding a basic chocolate cake recipe that calls for unsweetened chocolate in the first place, especially if you're new-ish to chocolate cake.
Otherwise the substitution that Sobachatina suggests above requires some fancy recipe-adjusting work on your part. Cocoa & fat (melted butter, usually) can be substituted for whole chocolate, but it's not really such an exact science, so I don't think the reverse substitution will give you the results you're looking for.