This is a fascinating cake recipe. Thank you for sharing.
By plain old regular milk, you mean whole milk--the stuff I don't
allow myself to drink any longer?
Kathleen
Eureka CA
> For the Batter:
>
> 5/8 cup butter
> 1 3/4 cups sugar
> 8 egg yolks
> 2 1/2 cups flour, s
2 oz unsweetened baking chocolate
1/2 cup milk
1 cup brown sugar, firmly packed
1 egg yolk
2 cups sifted cake flour
1 tsp. soda
1/2 tsp salt
1 cup white sugar
1/2 cup butter
2 egg yolks
1/4 cup water
1/2 cup milk
1 tsp. vanilla
2 egg whites
Prepare a custard in a double boiler over hot water from
This is the "quick" method of making a cake and it is the method upon
which cake mixes are based. The difference is that you use better and
fresher ingredients as well as real, not synthetic, vanilla.
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
3 tsp. baking powder
1 tsp. salt
1/2 cu
I have two very moist cake recipes, one chocolate and the other
yellow, both made "from scratch" with cake flour. The yellow one,
however, uses shortening. I have not made it for years because I
cannot eat hydrogenated fat--however, there are now non hydrogenated
shortenings out on the market now
By pudding to flour a cake-pan, do you mean a commercial pudding mix?
I always make my puddings from scratch so I don't quite know what you
mean.
Also, is butter flavored Crisco now available in a non hydrogenated
version? I cannot eat trans fats/hydrogenated fats so I have always
used real butt
Coffee Creamer in a cake recipe? How would you substitute real food?
I won't put that stuff in my body. How about half & half? And
there is a soy coffee creamer by Silk that contains real ingredients.
Can either of those be substituted?
Is the baking mix something that is on file? Or, are w
German Chocolate Pound Cake
2 cups sugar
1 cup softened butter
4 eggs
2 tsp vanilla
1 cup buttermilk
3 cups sifted all purpose flour [I use unbleached]
1/2 tsp soda
1 tsp salt
1 4-oz package German Sweet Chocolate bar
Begin melting the German Sweet Chocolate--I use
a very heavy cast iron pan ov
Have you ever tried making this with 1 1/2 cups butter instead of
the margarine [1 cup?] and hydrogenated fat [unfortunately not on my
diet]. I have a chocolate pound cake that has a similar make-up,
but it takes all butter and buttermilk. It is very moist.
Kathleen
Eureka CA
--- In CAKE-RE
This sounds like a great idea, but how would you make it "from
scratch"? I am uncomfortable with cake mixes because most contain
trans fats/partially hydrogenated fat. I assume you can use butter
instead of margarine. Are these soft, crisp, or chewy?
Any ideas out there?
Kathleen
Eureka CA
