I want to bake a chocolate cake, can I substitute cocoa powder with Hershey's chocolate syrup?

Question

I bought Hershey's chocolate syrup thinking gladly that I can use it instead of cocoa powder. I also have a Chocolate powder drink (Slim Fast product) , which I would like to use somewhere for baking (if possible).....any suggestions?

Answer 1

I've done this myself. Just substitute an equal number of tsps or Tbls for the powder, but take about half that OUT of the water.
For example, if the recipe asks for 6 Tablespoons of cocoa powder, add 6 Tbls of hersheys syrup but leave out 3 Tbls of water. The extra moisture could make you batter a little runny.
I've never used Slim Fast in a recipe, but it sounds like it would be interesting. I'd have to try that out...

Answer 2

1

Answer 3

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RE:
I want to bake a chocolate cake, can I substitute cocoa powder with Hershey's chocolate syrup?
I bought Hershey's chocolate syrup thinking gladly that I can use it instead of cocoa powder. I also have a Chocolate powder drink (Slim Fast product) , which I would like to use somewhere for baking (if possible).....any suggestions?

Answer 4

Hersheys Cocoa Powder

Answer 5

Hershey Chocolate Cake

Answer 6

No. You really need to use the original cocoa powder. The syrup is a completely different consitency than the powder, so the flavor will not be properly absorbed. The slim fast powder will make your cake taste like diet food, and that's no bueno. There are also other things in the slim fast powder that might have a funky reaction with something else in your batter that makes your cake turn out all wrong. I wouldn't try it.

Answer 7

Hershey's Syrup Cake

20 servings

1 ¼ hours 20 min prep
1/2 cup margarine or butter
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) can hershey chocolate syrup
Icing
1/2 cup margarine or butter
1 cup sugar
1/3 cup milk
1/2 cup chocolate chips

For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each.
Sift dry ingredients and add to above mixture.
Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan.
Do not over bake.
Ice while hot.
For icing: Boil margarine, milk and sugar together for two to three minutes.
Add chocolate chips, beat until smooth.
Pour on cake.

Answer 8

If you do that, you will have to put more flour into the mixture. If you don't, your cake will not cook properly. Cocoa powder is best for a chocolate cake...It's a better consistency.

Answer 9

I wouldn't use either one in a cake. It will throw the chemistry all off. A cake mix is about $1 at the store and they come out perfect almost every time. You can top with whipped cream and drizzle the chocolate syrup on top.

Answer 10

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Eggs: Replace 1 egg with 1/4 cup mashed silken tofu OR Replace 1 egg with 1 tbsp ground flax-seed mixed with 3 tbsp cold water. Flour: Replace the flour with white whole wheat flour. Regular whole wheat flour will create a heavy, dense cake. Sugar: Do not use honey or maple syrup in place of sugar. It is too liquid and the cake will not set. Use white granulated sugar, brown sugar or Splenda/sucralose artificial sweetener. Powdered sugar: There is no replacement for powdered sugar in icing recipes. Just skip the icing if you cannot eat powdered sugar.