For baking you really have to be precise with the ingredients and the measurements.
The semi-sweet chocolate will not really be a good substitute for the unsweetened bakers chocolate. The margarine for butter may work, but it also may affect the flavour, and could affect how light the cake is. For something like cookies, it may not matter, but a cake is a little more easily messed up.
The golden sugar instead of dark brown will be okay, just the colour may be off, which usually isn't a huge issue.
Cake mixes work really well, taste good and are pretty fool proof?
What kind of cake/dessert recipe is it??
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