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need VERY MOIST choc. cake - Page 2

post #16 of 23
Quote:
Originally Posted by Jenteach


The first is:
the recipe here for Darn Good Chocolate cake but I omit the chocolate chips - very moist.

Jen



OOOHHH, I use the same recipe, but I add the choc chips! My customer's absolutely LOVE this cake with the choc. chips. They say it is such a nice surprise to bite into the "fudge". I call it Chocolate Fudge!

I never have had any "sinking" problems with that cake!
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Proud mommy to my three girls...
Julianna-7
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Emmaleea-4
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post #17 of 23
Quote:
Originally Posted by terri-jo

I use a recipie from epicurious.com It's the chocolate-stout recipie (originally puplished in Bon Appetite magazine) It has become my all-time most requested cake, and I'd be hard-pressed to use another. It's sooo moist and not-too-sweet so it can take just about any filling. I generally use a chocolate-cream cheese filling. Here it is

http://www.epicurious.com/recipes/recipe_views/views/107105

Hope that helps

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I make the beer cake too, and fill it with a bailey's caramel cream filling. Add fudge frosting and you have "Black and Tan" cake and it's the bomb diggity do!
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post #18 of 23
I use the Epicurious cake recipe as well. It's in the recipe section and I think they call it double chocolate cake.
Jacqui
post #19 of 23
Bailey's caramel cream filling???? Please share???? Yummmmmmm
post #20 of 23
Hi Jacqui...they're two different recipies, but the double chocolate cake is great too!
post #21 of 23
Oh you're right Terri-jo. It's actually the chocolate layer cake that is the same as the Epicurious one. I was too lazy to look it up. icon_biggrin.gif
Jacqui
post #22 of 23
I've made chocolate root-beer cake. The recipe is in the recipe section. It's from the Cakemix doctor - except in the book it was a 7UP lemon/pineapple cake - and I changed it to chocolate rootbeer. It doesn't taste like rootbeer, just moist chocolate cake! People didn't even have any clue I had put rootbeer in it!
post #23 of 23
The "beer" cake that I make is a version of this cake:

http://www.epicurious.com/recipes/recipe_views/views/107105

The caramel cream filling I make is based on some ingredients that aren't always available outside the trade. I'll look to see if I can find reasonable substitutions and post it when I get a chance.
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