natashap620 Profile - Allrecipes.com (18330663)

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natashap620


natashap620
 
Home Town: Windsor, Nova Scotia, Canada
Living In: New Jersey, USA
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Healthy, Gourmet
Hobbies: Biking, Photography, Reading Books, Painting/Drawing
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Black Magic cake with cream cheese icing
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Recipe Reviews 12 reviews
Black Magic Cake
Delicious, moist, chocolatey. I used a mixture of butter and coconut oil instead of vegetable oil, and I used carob instead of cocoa, only because it was all that was left in the store after the hurricane and I needed to use it up. I was worried it would ruin the chocolate experience but nope! The cake turned out wonderful. I made it in a spring form pan so it would be easy to maneuver. I also added about a cup of a chopped chocolate-toffee bar. It doesn't even need icing, it's heavenly all on it's own!

1 user found this review helpful
Reviewed On: Nov. 22, 2012
Apple Crisp III
Delicious! I loved that it had no oats. I even used a gluten free flour mix, no one would ever know it wasn't wheat. I also decreased the sugar to 3/4 cup and added a few drops of stevia to the apple mix. I'll decrease it even more next time because it was plenty sweet. I also used 100% fruit juice (cranberry-raspberry) instead of water and used granny smith and fuji apples mixed. I don't peel! Thanks for a great recipe, we ate the whole pan tonight after dinner while it was still warm. I'm going to make it the exact same way I did tonight for Thanksgiving, and I will definitely make it again and would love to dry different fruits... Apple-berry, peach, strawberry rhubarb... Yum. I might even double the crumb. Not that it needs it really, but it is delicious.

3 users found this review helpful
Reviewed On: Nov. 20, 2012
Lori's White Bread Cake
Just tested this out for a party - absolutely heavenly! Tastes nothing like white bread. Angel food cake slightly? Tastes exactly what you'd think of for a classic "birthday cake" taste. I usually don't review recipes I've made changes to but need to share this one. I halved the recipe for testing purposes & so I wouldn't nom a whole cake. Used real butter (margarine, ick!), only 3/4 cup sugar plus 5 drops of liquid stevia as opposed to the 1.5 cups of sugar it would have originally wanted. It was plenty sweet, & not sickeningly so. Added more vanilla. Perfect & sturdy cake for icing & decorating. The crust is just slightly crispy and melts in your mouth, but it did not brown very much at all! It's beautiful. The inside is neither too dense nor too airy/fluffed-up, it's a perfect in-between. Moist but not sticky, not dry at all. Seriously. Good. Cake. Try it. With butter.

1 user found this review helpful
Reviewed On: Apr. 25, 2012
 
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