Skyhawk45 Recipe Reviews (Pg. 1) - (14039496)

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Best Blueberry Buckle

Reviewed: Jul. 18, 2012
This is one of those rare recipes that on its face are simple, yet yield elegant, tasty results. In other words, it’s a great recipe. Let me add some comments/observations. Don't be fooled by the batter! It is stiff as noted in the description. You may think you've done something wrong, but the relative lack of liquid in proportion to the dry ingredients makes it that way. Just put the dough in the center of the pan and spread to the sides with a large spatula or back of a spoon. The cooking time (40 minutes) is just right and yields a wonderful texture. Like most here, we "tweak" recipes. My only one I used was to substitute Turbinato for the granulated sugar in the topping. That was the only off recipe ingredient. It made a more crunchy top. As for the results, it is a lovely cake. My wife, who was born and raised in the Canadian Maritimes where this is popular exclaimed "...this is home." That makes any cooks day! Thanks Christina!
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BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Dec. 8, 2014
COOKING AT ALTITUDE-- Since recently moving to Calgary, Canada I've had to make some "adjustments" in the way I bake and cook. The Altitude here is 3700 ft. And this recipe came calling for my daughter's 31st birthday. I added 3 extra tbs of sour cream to increase moisture and elevated temperature to 365 degrees and 2 cups of semisweet chocolate chips. The first few minutes were frightening! The cake rose to the very top of the Bundt pan, but I crossed my fingers and let it go. I settled down nicely in the cooling process. Wife and daughters all said, this was the best cake I've ever made! Commented on the moisture especially. I'm not sure if this was the best cake I've made, but it had great flavor and texture. Hope the high altitude bakers will try/comment.
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