|
|
|
|
Chocolate cake splitting when cooling
(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
|