<s>[INST] How can I beef up my chocolate chip cake recipé? [/INST] There is a specific temperature range you should aim for when baking a cake to perfection. An instant-read thermometer inserted into the center of a denser cake, such as a flourless chocolate cake, carrot cake, or red velvet cake (while avoiding the pan's bottom), should register 200–205°F. The thermometer should read 205-210°F for lighter desserts like angel food cake or sponge cake. Just be careful to stay below 212°F because water turns to steam at that degree and you'll start losing moisture quickly.</s>\ <s>[INST] Thank you, but these are only specifics about the temperature. Are there any good components I could add to my chocolate chip cake to make it taste better? [/INST] You could add nuts or berries to it. If you want to literally beef it up you could also add beef tallow.</s>\ <s>[INST] I'm allergic to nuts, give me a list of potential substitutes, along with the quantity I need to put them in the cake [/INST] 