Special cake - what can i bake?
January 18, 2007 12:33pm CST
I need to bake something special for my girl friend for our anniversairy and i must say i can't find anything special! I looked over all my mother's cooking books, searched the internet and yet nothing! Help me if you know any particular good recepie with has coconut , tofee and carmel ( this is what she loves the most of all)
20 Jan 07
wow thats really sweet of you i found a recipe for you just try your best to make it i am sure she will like it however you make it This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" ("perfect" chocolate frosting). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it 1 (18 1/4 ounce) package devil's food cake mix 1 (4 ounce) box instant chocolate pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 4 large eggs chocolate frosting Preheat oven to 350 degress F. Grease 2 (9") round cake pans. Dust with flour and tap out the excess; set pans aside. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. On medium low speed, continue to blend for 2-3 minutes more. The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes. Allow to cool in the pans on a wire rack for 20 minutes. Now is the time to start preparing your frosting. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.