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Topic Title: Turning a white cake mix into chocolate
Created On Thursday June 13, 2013 9:58 PM
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HebberD
Posts: 130
Posted: Thursday June 13, 2013 9:58 PM

I have a dilemma... I have a customer who wants to have 1/2 dozen white and 1/2 dozen chocolate cupcakes. I am a straight cake mix kind of baker. So this is what I am thinking. #1. I don't want to have to make a box of white and a box of chocolate... that would leave me with WAY too many extras. (Being a family of diabetics I can't have that many sitting around) #2. Can I make a white cake mix...fill 6 cupcake liners and then add some cocoa to the remaining batter for the chocolate? If so, how much...will unsweetened cocoa make the batter bitter?

I know this seems like a strange order but it is for a very special friend of mine that I will obviously bend over backwards to give them exactly what they want.

Thanks for tips on making the white into chocolate.
 
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Spooky_789
Posts: 5140
Posted: Thursday June 13, 2013 10:54 PM
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Add about 1/4 to 1/2 cup cocoa powder to your remaining white batter, and add about 1/4 cup additional veggie or canola oil to moisten, since the cocoa powder will dry it out. Voila, chocolate cake batter.
 
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