Kimberly Connell Profile - (16423743)

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Kimberly Connell

Kimberly Connell
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Member Since: Dec. 2010
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Creamy Chocolate Frosting
Fabulous! I doubled the recipe, but only had 6 tbsp cocoa powder, so I added two 1 oz squares of baking chocolate (melted) to my creamed butter. I had to add an extra 1/4-1/2 cup of powdered sugar to adjust for the added fat in the baker's chocolate, but that was no big deal. Super rich, creamy, and divine! Definitely a keeper!!

0 users found this review helpful
Reviewed On: Feb. 23, 2013
Chocolate Cakes with Liquid Centers
I also halved the recipe-turned out great! I melted the butter and Ghirardelli 60% cacao bittersweet chocolate in the microwave. I didn't want to break out the double boiler for such a small amount. I added 1/2 tsp vanilla to the eggs and sugar, and another 1/2 tsp of flour, as per recommendations. I sprayed my 8 oz ramekins (not sure how this would work well with 4oz ones-my batter filled the 8oz ones nearly 2/3 full,) liberally with cooking spray and baked them for 11 minutes. They unmolded beautifully and had delectably liquidy centers. Yum!

3 users found this review helpful
Reviewed On: Jul. 5, 2012
Aunt Mary's Chocolate Cake
Yummmmmmmy! This cake was scrumptious, fast, and easy! Here are the changes I made, only due to the ingredients I had on hand: I used unsalted butter instead of margarine, whole fat buttermilk instead of sour milk, I sifted all the dry ingredients together a few times, and I did NOT reduce the amount of sugar. The batter was very runny, but even still it baked up fluffy and moist after 25 minutes in my oven (baked in a glass 9x13 dish.) While the cake was still hot, I poked some holes in it with a fork, and poured over a can of store bought chocolate frosting i had melted in the microwave. After cooling enough to eat, it was delectable!! Enjoy this recipe-it's a keeper!!

1 user found this review helpful
Reviewed On: May 27, 2012

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