Thank you so much for your feedback. Unfortunately, I had to have this ready for last night, so I just had to wing it. I had some sweetened bakers chocolate in the cabinet so I knew I could use that I just wasn't sure how much. I was afraid to make the whole cake chocolate because I didn't really know how it would turn out. I ended up making the white batter per the box directions, then I melted 3 squares of chocolate and combined it with 1 cup of the white batter. I dropped it in clumps, 1/2 cup into each pan, and then swirled it with a butter knife to make a marble cake. It came out beautifully, thank goodness. This was a birthday cake for my nephew, and it was delicious.
Add to the batter after initial blending: 2 Tbsp. milk 3 squares unsweetened chocolate, melted 3 Tbsp. cocoa powder
On the Duncan Hines site it says to add 3 sifted Tablespoons of unsweetened cocoa to the mix..but they were referring to Angel Food White Cake to choc.
I have added strong brewed coffee in place of the water called for on cake mixes and it seems to boost the chocolate flavor. I haven't used a white cake mix for years...I usually get a yellow mix so I don't remember if they use egg whites only...but I would use the whole eggs if you do a choc version...most full cake mixes call for 3 eggs.
I think those recipes that you also add a box of instant pudding to the cake mix...usually for bundt cakes...would up the chocolate factor too. Let us know what you do and how it turns out. I might try it with a Yellow mix sometime. Good luck!
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