You can probably get away with it. I would add 1 teaspoon of oil for each cup. Water tends to produce more of a crust on baked goods than milk.
hey, um cocoa powder is used as a substitute for chocolate, (powdered choc.), and it gives a choc. cake that rich dark brown colour. hope I helped!!
German choc cake and grandmothers famous choc cake. Both seem popular and are very good.
make a choc and orange with choc icing then drench it in nuts
Carob?
just use less eggs
Since semi-sweet and milk chocolate are very similar, you can interchange one for the other in most any recipe. Simply use the same amount that is called for in the recipe, just with the different type of chocolate and it should be fine. For example, if the recipe calls for 8 ounces of semi-sweet chocolate chips, instead just use 8 ounces of milk chocolate chips.
just use plain coffee or coffee mixed with choc. syrup!:)
hi the anser is to fuge choc cake pink iceing and small
Ive never put cornstarch in choc chip cookies Never seen it in any recipe.
choclate cupcake with green icing,1 choc chip and 1choc fuge
You can use unsweetened chocolate instead of semi-sweetened chocolate in a cake recipe, but you need to consider why you want to do so. If you're thinking of health benefits, the difference will be negligible. If it's just that you only have unsweetened chocolate, go ahead. Remember, when you use a recipe for the first time it's always best to follow that recipe as closely as possible. Once you've tasted the first results, you can tweak the ingredients around to suit you if you cook it again.
you need vanilla cake with white icing and 3choc chips and three choc chunks