Is there an easy "rule of thumb" for how to turn white batter into chocolate, when marbeling a cake? And 'how much' batter 'TO' marble?
I remembered Dear Hubby mentioning he'd like a Marble Cake just as I finished adding three eggs to a BC white cake mix!!
Well, I was already comitted to what I had done (3 whole eggs, a shade over 1/3 cup melted butter, 1 1/3 cup water, 1tsp.vanilla)so after the panic subsided
I forged ahead. I put about 3/4 cup batter in my measuring cup, added half a cup or so of mini chocolate chips, then nuked it half a minute till the chips melted. Presto: chocolate marbeling. But by the time I got it nuked it sure looked rather "flat", like the batter had "deflated" when it was nuked. And it sure looked like an awful lot of chocolate compared to the quantity of white batter in the (springform) pan!
Now that it's done the chocolate seems (at least on the pieces I just cut) to have 'migrated downward' almost to the bottom of the pan instead of staying all swirlled around in the middle the way I expected. And the chocolate part of the cake seems kind of 'bitter', like the semi-sweet chips were too strong (or too many?) for what I was trying to do
(Should I have added a touch of vanilla to the chips part too?)
Any ideas what the heck I did wrong, folks? Or how to avoid this next time? I've read all through my CMD1 and most of these forums, but I can't seem to figure this out for some reason.