tessaesque
Assistant Cook
Hello all, new to the forums here. I briefly browsed through the topics already posted and didn't see anything quite like this, so I hope I'm not being repetitive:
A few weeks ago I took a standard vanilla cake mix and eliminated the water to substitute with puree'd berries. The cake TASTED absolutely delicious, but it never dried enough durnig the baking process and stuck to the sides of my non-stick pans, resulting in a crumbly, moist pile of cake bits.
Since mother's day is this Sunday I'm wanting to re-create the yummy without the disaster, so I'm wondering if anybody has any tips. I'm wanting to use some blackberry pie filing with vanilla cake mix (swirled in after the pans have filled, not mixed fully into the batter) but I'm also wanting to make sure that I don't end up with a mushy pile of chocolate frosted goo.
Anybody mastered this mash-up? Looking for any tips or hints you may have!!
Thanks in advance
A few weeks ago I took a standard vanilla cake mix and eliminated the water to substitute with puree'd berries. The cake TASTED absolutely delicious, but it never dried enough durnig the baking process and stuck to the sides of my non-stick pans, resulting in a crumbly, moist pile of cake bits.
Since mother's day is this Sunday I'm wanting to re-create the yummy without the disaster, so I'm wondering if anybody has any tips. I'm wanting to use some blackberry pie filing with vanilla cake mix (swirled in after the pans have filled, not mixed fully into the batter) but I'm also wanting to make sure that I don't end up with a mushy pile of chocolate frosted goo.
Anybody mastered this mash-up? Looking for any tips or hints you may have!!
Thanks in advance