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Sam's Famous Carrot Cake

Reviewed: Sep. 15, 2012
Everyone raved about my carrot cake when I made 3 batches of this accompanied with cream cheese topping for a house party. They were all gone! Some changes I made, I reduce the sugar by half cup. And as for the baking soda, I left them until the end, where after I prepared the batter, I sifted the baking soda, and added 1 tsp of vinegar, let it bubble and add them immediately to the batter. The batter felt so light, I baked them immediately and got a beautifully fluffy and moist carrot cake. This recipe is a keeper!
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Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 19, 2012
This frosting is SO GOOD, it didn't leave you feeling sick like all other buttercream cheese frosting. I used 1 cup of heavy cream instead, and did chill my beater and bowl in the freezer for 20mins. Quick tips, if you want the whipped toppings to hold up better, I added 2 tablespoon of confectionary sugar to the topping, and beat til it stiff. And i placed them in freezer while beating the cream cheese. For the cream cheese, I used 10oz instead for stronger cream cheese taste and dumped it into food processor, and once smoooth, i added fine sugar to it, and beat til smooth and no lump. Transferred into another bowl, and then I folded in the whipped cream. I chilled the topping for another 15mins, so it is more easy to spread without being too soft on my round red velvet cake. Being a whipped topping base, you definitely have to keep your cake chill. This is definitely a keeper, as my family kept on asking for more!
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Red Velvet Cake I

Reviewed: Jan. 19, 2012
I just made this cake last night as others suggested where I substituted shortening with a cup of vege oil, but I kept the sugar at 1 1/2 cup as I don't like my cake too sweet, used 4 tbsp of cocoa powder, and use 1 ounce of coloring instead where I mixed it with buttermilk and it still turned out red. I didn't have white vinegar and used cider vinegar instead, but it works fine. Make sure you put the cake straight in the oven after you mixed the batter with baking soda and vinegar to make sure your cake rise perfectly! I used whipped cream cheese topping in this site, to keep the cake on the lighter side, and put it in a fridge overnight, and it tasted AMAZING the next day!!! 4 star as I made all the substitutions.
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White Chocolate Raspberry Cheesecake

Reviewed: Sep. 29, 2009
This is absolutely a keeper. It has good basic recipes. I was actually thinking of having White Chocolate Macadamia Cheesecake and looking for some basic White Choc Cheesecake where I could tweak to it, and found this great recipe! Instead of using the raspbery jam, I put in about 3/4 cup of halves macadamia and it turned out heavenly! I follow some of the other tips to leave it on the water bath for an hour to gradually cool down the cake, and the cake came out perfect with no crack! Prior to serving, I garnished with generous amount of white chocolate curls and drizzled with dark chocolate and it looks heavenly! Made 2 whole cakes of this for my family and my fiancee's family, and it was definitely a hit! Thanks for sharing the recipe!
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2 users found this review helpful

 
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