Kathy from Connecticut Profile - Allrecipes.com (13601886)

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Kathy from Connecticut

Kathy from Connecticut
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Member Since: Feb. 2009
Cooking Level: Not Rated
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Kathy from Connecticut
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Recipe Reviews 3 reviews
Chocolate Decadence Cake II
Hints for the inexperienced and experienced baker: The nine inch pan should be at least 2 inches high. In step #2 it states to whip the eggs and sugar to full volume. This means you should use an electric mixer on high for at least 10 minutes or more until the eggs mixture looks like lemon chiffon (yellow should be the color of the inside of the lemon and fluffy/frothy looking). The more you whip the more air you incorporate in to the mixture which is needed for this type of cake. IF you don't do this the cake will be too dense not cook throughly in the middle. If you read some of the other reviews you will see this happened on occasion. Remember to fold in the chocolate and cake flour and not use the electric mixture. I also used Kerry Gold Butter which is usually located in the gourment cheese section of your grocer. Make sure the butter is thoroughly melted before you mix it in with the chocolate melted in your double boiler. IF you do not have a double boiler, put a small pan in a larger pan filled 1/4 way with water. I baked this cake in a convection oven at 335 for 45 minutes. Otherwise, follow the temp and cook time in step 4. It came out perfect. I served it warm with a scoop of Breyer All Natural Vanilla Bean Ice Cream, drizzled with a raspberry sauce and fresh whipped cream. Remember, if you do not incorporate enough air into the egg/sugar mixture the cake will be undone in the center.

12 users found this review helpful
Reviewed On: Jul. 4, 2011
Blueberry Muffins I
I made a few changes to this recipe and they were great. I used 1.5 cups of Bob's Red Mill Whole Wheat Pastry Flour and 1/2 a cup of white unbleached flour. I also used brown sugar instead of white. I did not have a lemon so I used McNess Lemon oil. My family loved them.

0 users found this review helpful
Reviewed On: Feb. 1, 2009
Marble Squares I
I altered this recipe a bit for health purposes. I used Bob's Red Mill Whole Wheat Pastry Flour, lessened the white sugar to 2/3 cup and added 1 tsp of baking powder. I also waited 6 minutes to swirl the chips. They were a hit at our Superbowl 2009 dinner party.

0 users found this review helpful
Reviewed On: Feb. 1, 2009

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