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My Mission-to make every CMD Cake! - Page 3

post #31 of 85
I didn't find a chocolate peanut butter cake, but there is a Peanut Butter Chocolate Bars recipe (page 326) that sounds good, probably could be a cake with some adjustment. Janice
post #32 of 85
Well, I didn't find it at Sam's Club lastnight. I will try WalMart and if it's not there I'll have to go back to Books-A-Million. I know they have it. They have the Cupcake Doctor and the Chocolate CMD as well.
post #33 of 85
I was at our WalMart and they had both the CMD book and the cupcake one. Too bad I was in such a hurry and paid full price for it icon_rolleyes.gif
post #34 of 85
I have seen the book at of all places Home Depot! I wonder if they sell it at Lowes too.. icon_razz.gif
post #35 of 85
Well maybe I should have went to Home Depot!LOL! I ended up with the chocolate CMD. I went to two different WalMart stores, a Target, and Books-A-Million! One Walmart had a Cupcake CMD but nothing else and Books-A-Million had the Chocolate and Cupcake but not the plain ole' CMD! The clerk said they must not have any on the shelves. DUHHHHH!! So I just went with the Chocolate and licked my wounds all the way home!!
post #36 of 85
I made a couple more cakes out of this book last week so I thought I'd share the results (too bad I can't really share the results - they were tasty!).

I made Susan's Lemon Cake last week with the lemon buttercream frosting. I didn't think the lemon cake was very lemony and the buttercream was too lemony but I think they balanced each other out! The cake was very moist and got good reviews. Since I am in Denver I did use sugar free gelatin which worked great. (that was a tip from the CMD website).

Saturday I made the Hummingbird Cake with a pineapple filling and cream cheese frosting. Everyone (myself included) LOVED this cake. It was moist and full of flavor. This one will be on my list of all time favorites!
post #37 of 85
I made the Darn good chocolate cake - I think its in the Chocolate CMD book...it was very rich and moist. Some of the "critics" didn't prefer the chocolate chips being suspended throughout the cake, but the true chocoholics LOVED it! It depends on your audience, I guess. I definitely recommend making the cake!
Melissa
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Melissa
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post #38 of 85
just got the book and I made the banana cake. I only tasted the cakescraps but OMG its YUMMI! the cinnamon leaves a tiny little spicey aftertaste, it's simply awsome. I will fill it tmrw with the recipe what they use on top of the banana-puddingcake. can't wait to taste the endresult icon_smile.gif
German by birth, Texan by the grace of God
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German by birth, Texan by the grace of God
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post #39 of 85
Esther,

When you made the banana cake did you think that the mixture was too liquidy? Even after beating for the correct amount of time, I thought it was pretty runny. When it baked, it was pretty flat and dense. How did yours come out? It was very moist and yummy according to the Guinea Pigs at DH's office. detective.gif

Lera
post #40 of 85
actually I did think it was to liquid, so i beat it a little bit longer than recomendet and it came out thicker. I baked it for about 32-33 minutes and the cake came out great. pretty moist (i think because of the mashed bananas) but not to much. the center rised up pretty high and I had alot of cakecraps from leveling. but other then that it's just like you said. it's YUMMMMIIIIIIII

(i mixed the cakescraps with peanutbutter, dipped them in dark chocolate and covered them with coconut. AWSOME, but only for sweet tooths LOL)
German by birth, Texan by the grace of God
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German by birth, Texan by the grace of God
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post #41 of 85
I also wanted to mention a couple of the recipes that I have done. I made the White Chocolate Cake with White Chocoalte Cream Cheese Frosting. I filled with raspberry filling (the Solo kind). It was great cake. Everyone who tried it said so. The white chocolate does not carry much of a flavor punch IMHO. It does add to texture (and expense of the cake). It kept well and I will make it again for a special occasion.

I also made the Basic Pound Cake the other day for a cake to go under mm fondant. IT wanted a sturdy cake for the fondant. I did add 1/4 teaspoon of lemon oil to the batter which gave it a very light lemon flavor and fragrance. If I wanted more lemon, I would add more like 1/2 teaspoon. I was pleased with it. Filled it with lemon curd mixed with buttercream and everyone really liked it.

thumbs_up.gificon_biggrin.gif

Lera
post #42 of 85
Thread Starter 
Finally back from vacation Frosting Friends!! My cake selection this week from CMD is on pg 36 and is the DARN GOOD CHOCOATE CAKE, and it is all that icon_biggrin.gif

This cake uses a devils food mix, chocolate pudding, sour cream and chocoate chips. WOW. Can you say RICH?

To start with , the batter alone is worth skipping the baking and just licking the bowl. The batter is thick, creamy and a promise of things to come!

Baked in a bundt this cake come out MOIST MOIST MOIST and very rich. You can actually see the glistening moistness in the photo, the chocolate chips suspended in the cake. The recipie does not call for a frosting, and the cake stands fine alone without one, but my graveyard guineas opinion is that it would benefit from a light frosting, one that would not compete with the richness of the cake. Cool whip and ice cream were suggested. A chocolate ganache drizzled over the top I believe would complement this cake also if you are wanting to die a chocolate induced death.
I got up at 2am the other morning and grabbed a can of generic canned white cream cheese frosting out of the fridge (we keep one on hand for a quick cupcake fix when needed) and slathered it on this cake. UH UH. Way to much going on there, the flavors competed and really ruined the experience for me. Heck, at 2am, anything is an experience.
After looking through CC at other posts on this cake, it is my concensus that the majority really enjoy this cake also. A standout thus far in the book. A slice of this cake really must be followed by 1/2 a gallon of ice cold milk.

I give this cake a solid 5 guineas, assuming a complementing frosting. Regular cake folks will like it, true chocolate lovers will swoon.
LL
Heather
"The Confectionist"
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Heather
"The Confectionist"
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post #43 of 85
WHITE CHOCOLATE FROSTING

This frosting is delicious, but I find it's much too soft to work with for decorating. I ended up almost doubling the pdrd sugar, which kind of eliminates the "not too sweet" that the recipe is going for. I will end up using buttercream for my decorating.

Anyone else use it? Were you able to decorate with it or just fill and frost?
post #44 of 85
If you haven't tried the Creamy Filling on page 205 (from the Pumpkin Roulade recipe), you must! It's a delicious cream cheese filling. I've tried it made with whipped topping, as written, and the whipped heavy cream variation. Both are soooooo good.

I love the Darn Good Chocolate Cake recipe as well, but prefer it made with a German Chocolate or Chocolate Fudge mix instead of Devil's Food. I've made it as a bundt cake, but I love to make it in 8-inch layers, which I torte into 4 layers, fill with chocolate whipped cream and ice with dark chocolate ganache. It's a chocoholic's dream!
post #45 of 85
I really enjoyed reading your evaluations, Gilpnh. Did you give up on your quest? I imagine it gets expensive, let alone calorie laden! But what fun!!
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