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Hi Cheryl, You would still use egg whites to make a chocolate durable cake. Use instant chocolate pudding mix instead of vanilla and add 2 additional Tablespoons oil . Reply link does not work in your browser because JavaScript is disabled. Reply SusanneDecember 4, 2015 at 11:49 am
1 box white or yellow cake mix, of your choice – we use Duncan Hines 4 egg whites 1/2 cup water 1/3 cup vegetable oil 1 small pkg (3.4 oz) (96g) of instant vanilla pudding mix — (not the cooked variety) 1 cup sour cream
Reply BeBeFebruary 9, 2016 at 7:55 pm Hi Julia, The egg whites provide structure and strengthens the cake making it a recipe good for carving. If you are only doing a small amount of carving, you could also use the White Almond Sour Cream (doctored) cake recipe.
We usually use that recipe for cakes with a lot of carving or topsy turvy cakes. I don’t know how tall your cake is, but our first choice for a doctored cake mix is the White Almond Sour Cream (doctored) recipe. Leave out the almond extract for a vanilla cake.
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