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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 2

post #16 of 142
Quote:
Originally Posted by dandelion56602

Craftyone65, you were looking for Kate Sullivan's One Delicious Chocolate Cake. Here's the link I've found. Not tried it yet, but would like to know how intense the chocolate flavor is & what the texture is like if anyone tries it (there's a description on the page, but would like more opinions). http://lick-the-spoon.blogspot.com/

Also wondering about the flavor of the chocolate cake on the back of the Hershey's tin





I was checking out the kate sullivan's chocolate cake recipe and I'm not understanding how to read part of the ingredients list. For example :

1 ý cups unsweetened cocoa powder
1 ü teaspoon salt

What does the A symbol mean? I've never seen a recipe written like that before.
post #17 of 142
I have my copy in front of me. Are you referring to One Delicious Chocolate Cake? Mine does not have the symbol you are talking about. I'm guessing that it means "and." Mine says "11/2 (150 gm) unsweetend chocolate." It's interesting though my book doesn't have an index.
post #18 of 142
on the old post people seem to really like the shubox white cake but it calls for coconut cream. what can i use instead because some family members are allergic to coconut.
post #19 of 142
I think it's probably just a typo or means &.

Fearlessbaker, if you have the weights could you please pm them to me. I'm trying to get away from measuring cups & it would be so much easier if it's aready calculated. Also, does the recipe in the book say what size pans to use or how much batter this recipe yields?
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post #20 of 142
i'll be watching this thread... i'm on hunt of a good vanilla/white/butter cake and chiffon too icon_biggrin.gif
post #21 of 142
That symbol in Kate Sullivan's recipe is supposed to be one-half on the flour and cocoa powder and one-fourth on the salt. One-half on the buttermilk, butter, and coffee. Something in the software can't read a fraction and posts it as that diamond with a question mark in it.
post #22 of 142
Quote:
Originally Posted by ibmoser

That symbol in Kate Sullivan's recipe is supposed to be one-half on the flour and cocoa powder and one-fourth on the salt. One-half on the buttermilk, butter, and coffee. Something in the software can't read a fraction and posts it as that diamond with a question mark in it.




Okay, thanks. I thought thats what it was but just wanted to be sure.
post #23 of 142
Here's the recipe I use, always a success icon_biggrin.gif

http://www.youtube.com/watch?v=fYQ-dryteww
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Check out my cake decorating videos on youtube.com!
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post #24 of 142
thank you so much for starting this post I am looking for a good recipes.
post #25 of 142
ohhhhh I love this thread!!! Does anyone have a really good rum cake recipe. My BiL wants me to make one for his baby shower. I really cant find a good recipe. Thanks so much!!!

Jessica
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March 29/30, 2009::: 2 Day Potpourri of Posies Class, by Jennifer Dontz. In Tampa! PM me for more info!!
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Everything that I make, I make with my Love, so it tastes extra special!!!
http://groups.yahoo.com/group/TampaSugarClub/join
March 29/30, 2009::: 2 Day Potpourri of Posies Class, by Jennifer Dontz. In Tampa! PM me for more info!!
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post #26 of 142
Quote:
Originally Posted by jessfmaldonado

Does anyone have a really good rum cake recipe.



The very best rum cake recipe is the Bacardi Rum Cake. thumbs_up.gif You can find one recipe here: http://www.recipezaar.com/14499

Good luck!
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Hey Y'all!

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post #27 of 142
Don't remember where I found this, but have been using it a lot for the last 4-5 months. My family can't seem to get enough of it. I have used the icing as is, not used the mini chocolate chips & used a chocolate buttercream. Doesn't matter; they're crazy about it. And we are a SERIOUS group of chocoholics! <G> A couple of times I had chocolate malted milk powder & I used it. (The theme at my house is NEVER too much chocolate.)



Chocolate-Malted Layer Cake with White Chocolate Frosting

½ cup unsweetened cocoa   1 ¾ cup sugar
½ cup instant malted milk powder  3 eggs
1 ¾ cups flour   4 oz unsweetened chocolate melted
1 tsp baking powder   2 tsp vanilla
½ tsp baking soda   1 ¾ cups chocolate milk
â cup vegetable shortening    
Heat oven to 350âF. Combine cocoa and malt powder in a small bowl. Grease three 9X1 ½ inch round baking pans and lightly dust each with 1 teaspoon of the cocoa-malt mixture. In a medium bowl stir together the flour, remaining cocoa-malt mixture, baking powder and baking soda. Set aside.
In a large mixing bowl beat the shortening on medium-high speed 30 seconds. Add sugar and beat until combined. Reduce speed and add eggs, one at a time, beating 30 seconds after each addition. Beat in chocolate and vanilla. On low speed alternately add flour mixture and chocolate milk, until thoroughly combined. Scrape batter into prepared pans. Smooth batter with a spatula. Gently tap pans on counter top a few times to release air bubbles and level batter. Bake 17 to 20 minutes. Cool in pans on wire racks, 10 minutes. Remove cake from pans and cool completely.


White-Chocolate Frosting
1 ½ cups heavy cream   1 pound white-chocolate chips
¾ cup butter   1 tsp vanilla
¼ cup confectionersâ sugar   â cup mini semisweet chocolate chips  
In a large saucepan, bring cream, butter and sugar to a boil. Remove from heat and stir in white-chocolate chips Let stand 3 minutes. Add vanilla and whisk until smooth. Pour into a mixer bowl and chill 2 hours or until thickened but pourable. Beat on high speed until fluffy. Fold in chocolate chips.
post #28 of 142
Where do you find malted milk powder?
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post #29 of 142
In the grocery store. The restaurant supply place in town has it also I noticed the last time I was in there. Needless to say, considering the price difference, I'm buying it there next time!
post #30 of 142
Where in the grocery & what brand do you use?
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