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Hi Everyone,

 

I make the chocolate cake recipe that is located on the back of the  

Hershey's Cocoa can.  It makes a wonderful tasting cake, but I am having a  

problem with it.

 

I use Jules Shepard's Nearly Normal GF Flour Mix.   My cake  or cupcakes 

usually look great when baking with a nicely rounded  top.   Then after it 

comes out of the oven, it deflates.    It doesn't make a difference whether I 

bake it longer, it still seems to drop a  bit.

 

What could I possibly be missing to cause this?

 

I will list the ingredients below to the cake mix and the flour  mix.   

Thanks for any help you can send my way.

 

Bev

 

Hershey's "Perfectly Chocolate" Chocolate  Cake

 

 

2 cups  sugar 

1 ¾ cups  Flour 

¾ cups Hershey’s Cocoa 

1 ½ tsp. Baking  powder 

1 ½ tsp Baking soda   

1 tsp.  Salt 

2 eggs 

1 cup  milk 

½ cup vegetable  oil 

2 tsp. Vanilla  extract 

1 cup boiling  water 

1 ½ tsp xanthum gum (if  making cake) 



Heat oven to 350.  Grease and flour two 9 in. round baking  pans.   Combine 

dry ingredients  in large bowl. Add eggs, milk, oil and vanilla.   Beat on 

medium speed for 2  minutes.  Stir in boil water (batter  will be thin).  

Pour into pans.  Bake 30 to 35 minutes or until toothpick  comes out clean.   

Cupcakes:   large …. 22 minutes.    Mini ….. 10 –12  minutes.   

Nearly Normal Flour  Mix. 

1 CUP  WHITE RICE FLOUR 

1 CUP  POTATO STARCH FLOUR 

1 CUP  CORNSTARCH 

½ CUP CORN  FLOUR 

½ CUP  TAPIOCA FLOUR 

4 TSP.  XANTHAN GUM 





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