Hello again everybody! I always feel sheepish only coming on here for help, but hopefully this is a simple question…
I’m baking the All-American Chocolate Butter Cake for a little guy’s birthday party tomorrow. I have always loved loved loved Rose’s recipe for Triple Devil’s Food Cake, but I need a couple 6-inch layers and 9-inch layers, and don’t feel like doing any math. So I thought I’d just use the handy doubled recipe for chocolate butter cake that Rose already provides in the back of TCB (page 486 - 3-tier wedding cake.)
However, while the first part of this recipe (for 2 6-inch and 2 9-inch layers) appears to be double everything in the base recipe on page 54 (with the exception of the baking powder, which I was expecting)——- the butter is off. In the doubled recipe, it calls for 1-1/2 c. butter. The base recipe calls for 1 c., so shouldn’t this be 2 c.? Is this a typo?
Sheesh, I said it was simple but once I typed it out, it sounds complicated. Hope it made sense and/or I apologize if this has already been addressed elsewhere! Thanks so much to everyone who is always so gracious in providing help and answers. I need to chime in on posts more often myself, but I get so sucked into reading everyone else’s responses…and this forum can be addicting…so I have to be careful!