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Dee Randall
 
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Default rich, moist chocolate cake

Nothing ever has enough of a chocolate taste to me, so

I bought some Star Kay White's chocolate extract and used it as an addition
to brownies, using their advice "It is used to enrich, fortify and enhance
chocolate flavored food products." But when I added a teaspoon to a pan of
brownies, the brownie had a chemical taste. Perhaps I should have left out
the vanilla in the recipe -- maybe I did leave it out, I don't remember now
and can't locate the recipe.



Wanting myself a rich moist chocolate cake like Duncan-Hines devils' food
cake recipe, I would be tempted to add this chocolate extract, but I think
it would take more than this extract to make the taste-alike Duncan Hines
devils food cake.



Some might ask if one likes the Duncan Hines mix so well why not use it?

My Answer: I try not to use any product that has hydrogenated oils,
vegetable shortening, vegetable oils, etc. in it. Although I have used
products that do contain it, I would prefer not to use them on a consistent
basis. And I like the process of "trying" to bake a good product.



As an aside, since I bought some "Green and Black" organic hot chocolate mix
over the holidays, even it is NOT chocolaty enough for me, and I'm tempted
to add some of the chocolate extract to it.



Does anyone use "chocolate extract" often or have a track record with it - I
'd be glad to hear any experience.



Thanks,

Dee

"Elitsirk" > wrote in message
om...
> I've been on a hunt for a rich, moist chocolate cake recipe. At
> various restaurants, I've had rich, dark, moist cakes, but the closest
> home version I can find is a Duncan Hines devils' food cake.
>
> Does anyone have a from-scratch recipe? Or at least a guide for what
> to look for in a chocolate cake recipe (i.e. cocoa vs chocolate,
> presence/absence of things like sour cream, etc)?
>
> I've tried a couple of cakes (chocolate pound cake, and the basic
> chocolate cake recipe) in The Cake Bible, and they came out drier,
> with a paler color than I would have liked. (As a side note, if you
> accidentally melt the butter by adding the water/cocoa poweder mixture
> while it's still hot in the basic cake recipe, it makes decent
> brownies....).
>
> Last week for Thanksgiving, I made a cake called "rich chocolate cake"
> from a bargain cookbook that was ok, but certainly not rich. Instead
> of cocoa powder, it called for bittersweet chocolate, and used brown
> sugar instead of regular. The color was extremely light, and the
> chocolate taste only so-so.
>
> Thanks for any hints!
> --Elit.