laurah Profile - Allrecipes.com (16562756)

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laurah


laurah
 
Home Town: St. Louis, Missouri, USA
Living In: St. Louis, Missouri, USA
Member Since: Nov. 2010
Cooking Level: Beginning
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Recipe Reviews 3 reviews
Extreme Chocolate Cake
This is probably one of the best chocolate cakes I've ever had. I made it for my managers birthday and all my co-workers raved over it. I brought home some leftovers for my parents and they were fighting each other for the last bite! I followed others suggestions and used a cup of hot coffee instead of boiling water which is what I think really set this cake apart. I also used unsweetened vanilla almond milk (since that was all I had) and it came out perfect. I did find that I needed to bake the cake for about 45 to 50 mins before a toothpick came out mostly clean. The cake was a bit rounded when it first came out but flatten as it cooled. Also, there was a LOT of frosting (I didn't split each layer though); I ended up throwing some of the extra away. This recipe is definitely a keeper and I can't wait for an opportunity to make it again!

2 users found this review helpful
Reviewed On: Jan. 5, 2014
Pumpkin Pie Cake I
This recipe it too good. I love it! I made this a few times and everybody raved over it. I made a few changes though: I used all pecans on top and I didn't bother to flip it over. I used a cinnamon cake mix as well, and to simplify I used 4 tsp pumpkin spice. The second time I made this I put in in two 8x8 pans and cooked for less time so I could take it to two diff events which worked great. Will def make it again.

8 users found this review helpful
Reviewed On: Dec. 1, 2010
Marbled Pumpkin Cheesecake
This recipe was absolutely delicious. I got so many compliments from family, friends, and coworkers when I made it for Thanksgivings. I made them in a cupcake pan so it was easy to serve and was the perfect portion. Also, I mixed half cinnamon graham crackers with the gingersnaps to make the crust, which was great but I'm sure all gingersnaps would be too. Like others, I added a little extra spice, which I probably could have done more but it was still good. I also made sure to leave out the cream cheese until it got to room temp, and made the filling first and let it firm up in the fridge before adding to the crust. For my first time making cheesecake, this came out perfect and was surprisingly easy!

2 users found this review helpful
Reviewed On: Dec. 1, 2010
 
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