SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 3

Is anyone besides me still getting responses to the original thread? I got three of them yesterday.

Theresa

I am getting them still......I then found the beginning of the thread and went back through as many pages as it would allow(27, I think) until I got the link to this one

Sorry I didn't get back sooner, but I went to bed. Imagine wasting valuable time on something as trivial as sleep. lol

Carnation makes it. May be other brands, but I'm not familiar with them. I think the last time I saw it in the store it was with the cocoa mixes. I've made all the cakes I've made from this recipe with this one container. I hadn't even bought it. <G> I inherited it when Jim & I bought a house & he had had it. Came in real handy for this cake.

I'm sure you can substitute regular milk or coffee creamers or something like that.

Thanks for the malted cake recipe! I've been wanting a good one and now I do!

I wanted to answer the question about coconut cream yesterday, but the system kept stalling out on me.

Baking is a science, and you can't just substitute one ingredient for another, even if they are both liquid. There is a certain density and water content to allow for.

Considering the density of coconut cream, I would use sweetened, condensed milk instead, ounce for ounce.

Theresa

No I haven't tried substituting butter for the shortening in the cake. Considering the way I've been going through butter testing & choosing pound cakes to sell, I was grateful to find a cake that tested good & didn't use butter. <G> I'm already ready to buy my own dairy for my butter supply. I'm sure you know what I mean.

By the way, I LOVE THIS THREAD. Even though I'm not sure I can afford this thread. (I'm just getting started so already cash poor. lol)

So with this in mind, I'll leave everybody with another recipe. I have no clue where any of my recipes come from unless they are given to me by a friend or relative in which case I write their name on it. I keep a file folder of recipes from magazines, newspapers, internet print outs, etc that's my rountuit file. When I try one of them, I either throw the recipe away or enter it into my trusty Mac depending on the verdict on the recipe. IF I never get a new recipe to try, I have enough in there to try something new at least once a day for 12-15 years. LOL Not that I collect or keep looking for better recipes.

I have tried this recipe both as a pound cake & a layer cake. It was popular both ways. At the moment, I'm working on an ice cream cake for my youngest granddaughter using this cake.

Chocolate Velvet Pound Cake
1 ½ cups semisweet chocolate chips  1 tsp baking soda
½ cup butter, softened  Â½ tsp salt
1 pound light brown sugar  8 oz sour cream
3 large eggs  1 cup hot water
2 cups flour  2 tsp vanilla
Melt semisweet chocolate chips in a microwave oven for 30-second intervals until melted (about 1 ½ minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon batter evenly into a greased & floured 10â tube pan. Bake at 350âfor 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan & let cool completely on wire rack.
Sift ¼ cup powdered sugar over top of cake.

Can also be used as a layered cake batter. Use 3 8â pans. Adjust cooking time.

Makes @ 81/2 cups of batter.

Thanks Gatorfan01,
I usually only make scratch cakes but this is for a dessert table and I have alot of stuff going on already, I will be making the rum cake into petit fours. Thanks for this recipe it looks good, I will be trying it!!

Thanks,
Jessica

The recipe on here called crazy chocolate cake which is egg free is great too. I have a customer with a son who needs EF cakes and this is all she orders.. sometimes we insert peanut butter inside the cupcakes!

After reading all the other 26 pages and I decided to make my first scratch cake (besides a few in the past from church cookbooks). I baked Kate Sullivan's One Delicious Chocolate Cake.

My report:

Positive
1)Very very good flavor!
2) Very moist
3) Rose very well (I used the recommended amount in Wilton--3c for 6x3" round & it rose all the way to the edge, increased the 2nd pan by 1/2 c & overflowed)
4)Flat top

Negative
1) Sunk in the middle---I could have made a mistake b/c I'm not use to scratch. I know I didn't over mix--I was terrified of doing that! had it not sunk in the middle I wouldn't have had to level it.
2) Crumbly--that too could have been me. I let them rest 10 min in the pan before turning them out. But my cupcakes were crumbly too & I know I let them cool enough in the pan.
3)Flat top (not so good for cupcakes).
4) The top edge of the cake shrank about 1/4" all the way around, which I don't mind, but the bottom edge didn't shrink at all

Will I make it again? Probably, but will try others first. I found it made about 8 1/4 c of batter. The batter was VERY liquidy, don't know if it was suppose to be, but it was. I'm use to thick batters. And I can't express how yummy it was (I think I gained 10 lbs just eating crumbled cupcakes & what I leveled)

Ok I'm running short of time here. A while back I saw a recipe somewhere on CC for an orange cake that tasted like a dreamicle. Sounded really yummy & different. I'm getting married Saturday & have decided I want to do that cake for my cake. I CAN'T FIND IT AGAIN!! Can somebody please send it to me or the link so I don't have to do something else? Would love to do the mimosa cake as it sounds super also but my best friend is a strict tee-totaler so that would be disrespectful. Some other time for it.

I think this is the recipe you are looking for. I haven't tried it yet but it does sound yummy!

http://www.cakecentral.com/cake_recipe-4773-Beths-Wedding-Orange-Cake.html

Congrats on your wedding this weekend. Best wishes for many many happy years together.

Thanks for reposting, I was just thinking as much as I like the WASC recipes they're a little too moist and dense for my taste once they're filled and iced and I want to try some scratch recipes to see if I can get a sturdy enough cake for tiers and carving without feeling like I'm eating fudge brownies!