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Requested by:

Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
Lindsay is looking for: (4 recommendations)
Hi all! I have some questions. I love to bake, but don't make a lot of cakes for parties. (I usually do cookies etc). I volunteered to make a cake for a friend's birthday cookout this weekend. She likes chocolate. She here are my questions. 1) I am thinking of making the enclosed chocolate cake recipe, but per one reviewer scale to 9 servings for 2 - 9" cake pans. Does this sound about right? 2) Because I am a novice layer cake maker... any suggestions? 3) I was thinking about using the frosting enclosed in this post versus the one in the recipe. Thoughts? 4) One last question- how about I put some thinly sliced strawberries in the middle layer with the frosting? Then garnish top with more strawberries? Ok- thanks!

Recommend a recipe

Last updated: Sep. 6, 2013 4:30 pm
Posted: Sep. 5, 2013 10:31 am
 
Recommended Recipe:
Photo of: Sandy's Chocolate Cake

Sandy's Chocolate Cake

Submitted by: Sandra Johnson 
'I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January,' recalls Sandy Johnson, who lives on a dairy farm near Tioga. 'By the time we got to the judges table, I was almost too tired to care if I won.' But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place! 
Recommended by: Lindsay
Sep. 5, 2013 10:32 am
Here is the cake recipe.
Comments:
maureend
Sep. 5, 2013 12:12 pm
I love this recipe. It is a taste of home recipe so if you want the real version of the recipe you can see it at taste of home. I have reduced the cake to two layers like you said and it worked fine. If you don't reduce you can make two layers and some cupcakes. Personally I always make the frosting in the recipe. It is not very sweet so it goes perfectly with a large chocolate cake.It is the only bithday cake I am allowed to make by several members of my family
 
Lindsay
Sep. 5, 2013 1:02 pm
Thank you Maureend. I appreciate your personal comment on this recipe. It's always reassuring to hear in person from someone about a recipe you are thinking about trying!
 
Lindsay
Sep. 5, 2013 1:08 pm
Oh and forgot to thank you about the idea of making the full recipe and making some cupcakes! Then I can bring the cake and keep the cupcakes for us at home! I deserve it after all! :)
 
Sep. 6, 2013 4:30 pm
My general rule of thumb is that a cake for a 9x13 dish can also be made as 2 - 9" round cake pans. I don't see the need to do any scaling. Most box mixes also recommend those choices as well.
 
Recommended Recipe:
Photo of: Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting

Submitted by: Jo-Lynn 
Home Town: Golden, Colorado, USA
Living In: Redmond, Washington, USA
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer. 
Recommended by: Lindsay
Sep. 5, 2013 10:33 am
Here is the frosting recipe. I am not a huge fan of buttercream frostings because they tend to be overly sweet for me. Would this work?
Comments:
Lindsay
Sep. 5, 2013 10:34 am
Sorry for all the questions- this recipe has both almond AND vanilla extracts... would almond AND vanilla go with fresh strawberries?
 
KSAZA
Sep. 5, 2013 10:47 am
whipped cream frostings are a bit looser than the more sturdy buttercream but this sounds yummy together. I think the measurement amounts are right scaled to 2 9" cake pans as per reviewer and I would think it would take maybe a quart of strawberries to fully line the filling and decorate the top fully. Hope that helps!
 
Brenda
Sep. 5, 2013 11:23 am
Lindsay, I think you made good choices even though I have never made either of these two recipes. The chocolate cake looks devine and the frosting would be a great compliment to it! What a great idea about the strawberries. OR, another idea is some raspberries?? You could actually mix the raspberries in the center layer of frosting! Either way, strawberries or raspberries would be delish! Good choices!!!
 
Lindsay
Sep. 5, 2013 12:58 pm
Thanks Brenda and KSAZA!
 
Commented by: Celeste
Sep. 5, 2013 11:09 am
I would make the cake 2 days ahead. The cakes themselves need to settle after baking and before frosting. I also freeze my cakes about an hour before frosting. Since it's a three layer cake add the frosting to two of the layers, (bottom and middle cakes)leaving about a 1/4 to 1/2 inch unfrosted edge (don't want the frosting to ooze out) when they are frosted stick in freezer till they are set enough to stack, then crumb coat and frost. I'll see if I can find you a link somewhere. That's what I do anyway, and my cakes are great. Do store in fridge, in cake carrier.
Comments:
Celeste
Sep. 5, 2013 11:24 am
I suggest freezing instead of the fridge, because you are using a softer frosting: http://video.about.com/baking/How-to-Frost-a-Cake.htm
 
Lindsay
Sep. 5, 2013 1:01 pm
Thank You Celeste! I saved it as a bookmark so I can refer to it! Youre a big help!
 
Commented by: Celeste
Sep. 5, 2013 11:12 am
This is a very good frosting, and I now use bakers sugar, it melts into the frosting faster: http://allrecipes.com/personalrecipe/62697721/thats-the-best-frosting-ive-ever-had/detail.aspx
 
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