We LOVED this recipe as is and so naturally I experimented with other flavors and different ingredient combinations. I now use a basic revision of this recipe no matter what kind of cake I am making. First I reduce the oil to 1/2 cup and add 1/2 cup softened butter. Second, I replace the water with milk. Third, I add 1 tsp of vanilla extract. Lastly, I FOLD in the sour cream (and chips if I use them). I think my favorite rendition of this recipe is a coconut cream cake with a lemon curd filling. DELICIOUS!! For that cake I replace the milk with coconut cream, use coconut pudding, and flaked coconut and lemon zest in place of cips. Thank you so much for a great chocolate cake recipe that is so versatile and scrumptious!!!
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