EWAINS Profile - Allrecipes.com (1519546)

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Home Town: Laporte, Indiana, USA
Living In: Naperville, Illinois, USA
Member Since: Jun. 2003
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Fudge Frosting
The taste of this frosting was fantastic - chocolaty fudge, exactly what I was looking for to top the Black Magic Cake I made for my husband's birthday. (A double batch perfectly covered two 9-inch layer cakes). My problem with this frosting was the consistency. I followed the directions exactly, and even added more water to thin it out at the end, but it just wasn't very spreadable. It hardened rather quickly and near the end of my cake, I actually had to apply it with my fingers because it wouldn't spread with my frosting spreader. (Thank goodness I was only serving it to my husband & kids!) I'm giving it three stars because the taste was phenomenal & it's quite possible that "user error" resulted in my problems, even though I haven't had previous problems with frosting. I'd certainly be willing to give this recipe another try, possibly keeping it warm longer and adding even more water (or perhaps milk) at the end to thin it out even more, but I'd have to say that I much prefer the Satiny Chocolate Glaze recipe on this site. It has a similar flavor, hardens beautifully and it doesn't use raw egg (if that bothers you at all).

5 users found this review helpful
Reviewed On: Feb. 24, 2010
Black Magic Cake
My husband decided he wanted a chocolate cake this year for his birthday instead of his usual (boring) white cake with white frosting, so I set out to find a recipe for the moistest, densest chocolate cake. This one did not disappoint! It was the vegetable oil and buttermilk in the ingredient list that sold me initially, then I was intrigued with the addition of the coffee. (I used decaf...was afraid too much chocolate plus the coffee caffeine would keep me up all night!) I brought all of the cold ingredients to room temperature prior to getting started, as I do with all cake recipes. As others have stated, the batter is very thin - but it bakes beautifully. Needed about 37 minutes in my oven, then I let the cakes cool in the pans for about 30 minutes before inverting them. Since I could tell they were super moist cakes, I first placed several paper towels on the racks and then covered them with a piece of wax paper - just to be sure that the moist cake wouldn't fall through the grates on the racks. I let them cool for about two hours prior to frosting. Delicious, moist, cake with a deep chocolate flavor - definitely my new go-to chocolate cake recipe!

4 users found this review helpful
Reviewed On: Feb. 24, 2010
Slow Cooker Mashed Potatoes
Heavenly! I first made these when I hosted my first Thanksgiving last year & have made them several times since. At first I was worried that the crock pot would turn the potatoes too mushy or gummy, but they've been perfect every time. Depending on what I'm serving these with, I tend to omit the garlic. Regardless, I will never need another mashed potatoes recipe again!

1 user found this review helpful
Reviewed On: May 29, 2008

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