I Was Sooo Embarrassed I Wanted to Cry .Please Help Me!:cry: - Page 3

That's the same recipe as The Cake Doctor's Darn Good Chocolate Cake which has more detailed baking hints & tips:
(Pretty popular on CC.)

http://cakecentral.com/recipes/2163/darn-good-chocolate-cake

Eck...ok, now talk about different tastes....I cant stand devil's food cake. I cant really figure out what is different about it, but I just think it makes a nasty chocolate cake. When I make chocolate wasc I use the Betty Crocker chocolate fudge mix and some cocoa in the mix. I tried it using devils food once and I threw it out. My husband is the ultimate chocoholic and he didnt like it either.

Thanks, Cakepro.

Just a short (ok long) lol story about the differences in chocolate.

I was asked by a woman "who makes cakes" for my chocolate cake recipe. She had my cake at my niece's wedding and claimed it was the best tasting chocolate cake that she's ever eaten.

My DS works with this woman and she told me that she never complements anything another baker makes (we all know that type) so she was shocked that she admitted to liking my cake.

Well, it's not MY recipe so even though my DH thought I shouldn't, I sent her the link to the Epicurious recipe. My feeling about sharing recipes with other "professionals" is....10 people can make the same recipe and chances are they will all turn out different, especially scratch baking where so many things can effect the outcome.

Along with the link I told her that I ONLY use Godiva or Ghiradelli chocolate, not Hershey.....and that I make my own vanilla out of Madagascar beans and vodka. I also use butter not oil and whole fat buttermilk. I'm trying to help her out.

She e-mails me back about 2 weeks ago that this "can't possibly be the recipe I used for the wedding cake it didn't taste anything like the cake she ate that day." She was pretty ignorant actually in her e-mail, accusing me of NOT giving her the REAL recipe that I use.

I responded and asked her if she followed my instructions to a "T" and guess what? She didn't. She used Hershey's chocolate/cocoa, store bought imitation vanilla and oil.

Bottom line....if someone tells you exactly what they use why would you expect the cake to turn out the same when you don't follow their instructions? I'm sure the cake was good....just not great.

When you've eaten premium ingredients and you then try to substitute with ordinary ingredients there will be a difference in the overall taste and quality of that item.

Before you say "Hershey is what everyone grew up on and it's fine" try this recipe with my instructions and ingredients.....and be honest in your critique.

I think the Hershey's cake recipe is a great recipe to learn scratch baking with....it's fail proof.

If you want to kick it up a few notches try the epicurious one with premium ingredients.....you will notice the difference in taste and texture.


Of course taste is subjective....just like mix vs scratch. If you're used to mix you won't like scratch and vice-versa.

Amen, D. Amen.

lol Jamie.

People like the woman I refer to just make me want to shake my head.

Heck....I used to use Hersheys too until I joined CC and decided to give the other stuff I was reading about a chance. Boy am I happy I did.

I'm not too proud to say what I USED to make doesn't hold a candle to what I'm making now. I have CC members to thank for that.

2009 #'s can attest to that! I almost tripled my income from cakes this year, thanks to all that I've learned on this site.

Just goes to prove....we're NEVER too old to learn....as long as we're open to it.

BTW Jamie....I wanna kiss your little guy's cheeks. What a cutie!

Awwww, thanks!

Gospel D... gospel.

Can't be the recipe?? Well it wasn't... she didn't do what you said. Nervy of her to accuse you when you spelled out every tip you could... in great detail. (by the way... you make the same substitutions I do... it makes a BIG difference). Imitation vanilla... pshht. That right there can ruin the taste of anything. I make my own vanilla too... it rocks! I am almost out... usually I have 2 big bottles brewing. I need to start a new one so thanks for unintentional reminder...

Dkelly...you say you sub butter for the oil and whole fat buttermill...how much butter for the oil and do you use the same amount of buttermilk? And what kind of taste and texture does it produce when you use butter instead of oil?? Thanks

Butter is 80% fat, oil is 100% to keep volume of fat the same, use 125% (5/4) the amount of butter vs. oil.

Example: ¾ cup oil is 6 oz. 125% of 6 oz is 7.5 oz of butter, which is 2 sticks -1 TBS (15 TBS) I use 2 full sticks successfully in this recipe.

I use the recommended amount of buttermilk.

I'm a "butter" girl, it may be psychological but to me the cake is even more rich in taste with the substitution of butter. It's still very good made with oil, I just prefer butter.

Jeanne, I'm glad I gave you the "unintentional" reminder to make more vanilla, you don't wanna run out of that for sure!

Reminds me of a lot of the reviews on allrecipes or recipezaar where the reviewer has changed either the amount used of certain ingredient/s or substituted/omitted/added ingredients and then critiques that - not the recipe as written.

I know I read some of those very reviews and think "well how can you rate THIS recipe when you pretty much changed the entire thing". lol

Annso,

I have used the DARN GOOD CHOCOLATE CAKE recipe time and time again and have had every single cake come out perfect. Everyone that has tasted my chocolate cakes love this recipe. I use Duncan Hines Dark Fudge Chocolate Cake Mix and the Jell-o brand dark chocolate fudge instant pudding if I can find it. Otherwise I use the regular chocolate flavor.

The cake is moist and is a nice dark chocolate and is excellent. I also use the Wal-Mart brand sour cream - find that to be just as good if not better than the well known expensive brands. It is nice and thick and creamy and is cheap!!

I do not use the chocolate chips as I prefer the cake without. However, I have made it with choc chips but find it difficult to trim the sides of the cake if I need to do that when decorating as the chips become hard and they break up the sides of the cake. Also the cake is a lot heavier with the chips in it.

OMG Jan... I know what you mean. It baffles me too.

"This recipe was horrible... I can't understand why it has so many good reviews. I subbed apple sauce for the butter and eggs and used whole wheat flour along with some sprouted wheat and used stevia in stead of sugar and used carob in place of the chocolate. It came out like a brick. I will never make this again."

<shakes head>

I'm with you Deb... I think butter adds a special something to all foods.

I loooove this chocolate cake recipe! It's the only one I use. I've tweaked it a little bit. I really don't like coffee in any form added to my chocolate cake recipes - never found a recipe where I liked the outcome. So I replace the hot coffee with water. Instead of 1.5 cups cocoa, I use 3/4 cup cocoa + 3/4 cup Ghirardelli sweet ground chocolate and cocoa. This batter yields ~7.75 cups batter, which is about 45 cupcakes baked at 325 for 15 minutes. The cakes come out near perfectly level every time.