Chocolate Cake…baking Tips?
the recipe for the chocolate cake i'm baking asks to reheat the oven to 350 F (180 C) for 35-40min, but i'm using the regular microwave casserole to bake it. so, what changes do i need to make in temp and the baking time?(i read somewhere that for glass pans you need to reduce the temp by about 25 F)
the cake i'm baking can be found at http://allrecipes.com/Recipe/Hersheys--Perfectly-Chocolate-Chocolate-Cake/Detail.aspx
....i was also planning on using a cup of coffee in place of a cup of boiling water, would that work?....
* also, any tips on baking that perfect cake would be appreciated 
thnx!
Replacing the water with coffee is just fine. Also, a glass pan should bake perfectly at the same temperature. Just start checking it for doneness at about 25 minutes instead of 35. Let it cool completely before frosting it. Also, you can put the cake pan in another pan with water, but that will steam the cake and you will get a different consistency. To keep the cake moist, use mayonnaise in place of the eggs and oil. It works eveytime, and no, your cake will NOT taste like mayo! Don't under cook the cake either, it will just be runny and gooey in the middle if you do. Good luck!
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seasoned baker.
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Your recipe sounds very good. Substituting the water for coffee will work . That will be good! I would bake at the 350 oven temp and keep a watchful eye on your cake. You may want to check it at about 30-35 minutes just to see it’s color so you know it’s not getting too dark.
You also asked for tips on baking that perfect cake. Here is a link for a great web-site. They have lots of baking tips and if you love chocolate, well, it’s a perfect match.
Good Luck! I hope I have been helpful to you!
Regards,
Genesee
References :
http://www.the-chocolate-spot.com