Edna Profile - Allrecipes.com (18419682)

cook's profile


Home Town: Marathon, Wisconsin, USA
Living In: Saint Paul, Minnesota, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests:
Recipe Box 1 recipe
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Recipe Reviews 20 reviews
Cream Cheese Pound Cake I
Used this recipe to make my daughter a Barbie Doll Cake for her birthday. Reminded me of pound cake from my childhood. Only change I made was 1/2 tsp almond and 1/2 tsp lemon extract along with the vanilla. I loved denser texture. I feel if you are looking for a light and fluffy pound cake you probably don't want a pound cake at all. Everyone loved it. Will make again.

3 users found this review helpful
Reviewed On: Sep. 12, 2008
Chocolate Ganache
Not sure what to think. Tried to whip part of it for frosting and it never got very firm, the rest of the ganache never seemed firm up as much as I would have liked either. I used good quality cream and high quality semi sweet chocolate and followed the recipe so I'm not sure what happened. On the up side, it's quick, easy and tasted good. All and all, I didn't have a pretty cake but I did have a delicious cake.

3 users found this review helpful
Reviewed On: Sep. 12, 2008
Carrot Cake III
Made this 3 times. The first time in a 9 x 13 pan and it turned out great. The second time I made it in 6 inch pans and it was a disaster. I thought the cakes were done because the toothpick came out clean and they sprung back when touched. As soon as they were out of the oven, they started to sink. When I tried to turn one of the cakes out, it ripped and you could see the middle of the cake was still completely raw. Dumped the cake back in the pan, put all the cakes back in the oven and let them cook for at least another 20 minutes. In the end I couldn't use them for the birthday cake I was planning because they looked so horrible. But my husband was very happy because even though they were a wreck, it still tasted really good. I tried again today and was meticulous with every step & ingredient. I baked them 10 minuted longer than I thought I should before I even tested them. This time I did an internal temp and made sure it was at least 190 degrees. Once I took them out, I said a prayer and walked away for 15 minutes. When I came back one sunk just a tiny bit and both came out of the pan well. I think I finally have usable cake for the birthday party. In the end I would give this recipe 3 1/2 stars. Flavor is great but the recipe may be a bit temperamental.

2 users found this review helpful
Reviewed On: Mar. 3, 2008

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