LAUREN30 Profile - Allrecipes.com (18002930)

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LAUREN30


LAUREN30
 
Home Town:
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Member Since: Oct. 2004
Cooking Level: Professional
Cooking Interests: Baking, Asian, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Sewing, Gardening, Music
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German Chocolate Cake III
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Recipe Reviews 3 reviews
German Chocolate Cake III
The best cake I've ever made. Here are my suggestions - will try and keep brief: 1.follow cake recipe - no adjustments needed - for cooking time - different ovens=varying temperatures - stick a toothpick in it - you'll know! 2.use icing recipe on dark choc. box: http://www.kraftfoods.com/BakersChocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=coconut%20pecan%20filling%20and%20frosting&u3=**3*4&wf=9&recipe_id=51053 3.one recipe of this icing is just enough if you're not heavy handed with it - it's very rich so more would be overkill in my opinion 4.trust the icing recipe - once you stir in the coconut and pecans it WILL thicken - you'll be surprised - but i definitely toasted coconut and pecans before adding - letting it cool a little will also help it thicken 5. you can simply toast nuts and coconut on the stove top in a non-stick pan - fast and easy

3 users found this review helpful
Reviewed On: Apr. 19, 2008
Flourless Chocolate Cake I
Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - beef tenderloin, fresh herb roasted vegetables and new potatoes, field green salad, vermouth roasted shad, prosciutto pesto palmiers, macaroons, and this flourless chocolate cake. I had several marriage proposals, was approached in the kitchen for more of this cake, and was personally brought out and given a toast for the meal (but really the cake). Are you sold? Follow the recipe exactly! I usually change things around - but there is NO NEED TO CHANGE A THING. I used ghiradelli bittersweet chocolate chips (about a bag and 1/2 of 11.5 oz bags). I wrapped my cake pan in foil for the water bath because I used a cheap spring form pan. Amazingly, the cooking times and everything are perfect. DON'T CHANGE. And a big thanks to Maggie. oh yeah - served with whipped cream (heavy whipping cream and a little powdered sugar) and fresh strawberries.

709 users found this review helpful
Reviewed On: Mar. 27, 2008
Meringue Kisses I
after a frustrating flavorless and unattractive batch of meringue from a martha stewart magazine - i turned to all recipes (when am i gonna learn to just come here first - i always do that!) and found this recipe for meringue - i made some without chocolate chips and some with - they are fabulous - texture is great - tomorrow i will add small amounts of chopped chocolate and toasted pecans - thanks!!

16 users found this review helpful
Reviewed On: Dec. 17, 2007
 
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