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Chocolate cake splitting when cooling

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Diane W. Saunders

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Chocolate cake splitting when cooling

(Roy Basan) wrote in message . com>...
> (Diane W. Saunders) wrote in message m>...
>
> >
> > Okay -- here goes --
> > 3 cups flour, 2 cups sugar, 1/2 cup cocoa, 2 teas baking soda, 1/2
> > teas. salt, 2 cups water, 1/2 cup plus 2 tables. vegtable oil, 2 teas
> > vanilla.
> >
> > Preheat oven to 350 - spray 2 9 inch cake pans - in large bowl
> > combine flour, sugar, cocoa, bakikng soda and salt - set aside.
> > In small bowl combine water, vegetable oil and vanilla. Add contents
> > of small bowl to large mixing bowl stirring with spoon to combin.
> >
> > Bake for 25 - 30 minutes --
> >
> > That's it -- thank you again.
>
> IMO this is not a balanced recipe.
> A poor water in oil emulsion due to lack of eggs.
> Which result in tight cake which is prone to cracking when baked.
> It is a weak cake as it eggless .The oil content is within the
> minimum range( 1/2 cup + 2 tablespoon) as you are using vegetable oil
> which if converted to solid shortening is nearly equivalent to a cup
> in shortening value.
> Initial solution is:
> If you just add 3 eggs in it, I think it will improve its structural
> strength.
> But you may have to reduce the water by 1/2 to 2/3 cup if you add
> the eggs to compensate of the liquid content of eggs.
>
> Roy

Again, as a group and individually you are all amazing and I thank you
very much. I shall add the eggs, Roy -- and reduce the water. Diane

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