dreamysweets Profile - Allrecipes.com (18955558)

cook's profile

dreamysweets


dreamysweets
 
Home Town: Illinois, USA
Living In: Midwest, Illinois, USA
Member Since: Feb. 2006
Cooking Level: Not Rated
Cooking Interests: Southern, Dessert
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About this Cook
My favorite things to cook
I love to bake and decorate cakes and cookies.
My favorite family cooking traditions
I grew up in the south, and many relatives on my mother's side of the family were in the bakery business.
Recipe Reviews 6 reviews
Whipping Cream Pound Cake
I was looking for a sculpted-cake recipe and this one is terrific! Very dense crumb that holds up well to sculpting... and a wonderful flavor. (I didn't change the recipe one bit, aside from baking it in 4 small oval layers for about 35 minutes.) Came out very moist and yummy!

14 users found this review helpful
Reviewed On: Jun. 2, 2007
Hot Water Chocolate Cake
THIS is the exact recipe my Texas grandmother passed down to my Mom. It was my ultimate favorite cake, growing up. It is very similar to the "Mexican chocolate cake" on this site, except for the stovetop work. This cake is awesome and moist and delicious! My grandmother's recipe also included a pour-over frosting: melt 1 stick margarine with 6 tablespoons of milk and about 1/4 cup cocoa in a saucepan until it boils, then remove from heat. Beat in powdered sugar (about 4 cups, but I never measure) and 1 tablespoon of vanilla. Pour over warm cake. YUM!

30 users found this review helpful
Reviewed On: Nov. 22, 2006
Mexican Chocolate Cake
This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM!

100 users found this review helpful
Reviewed On: Nov. 22, 2006
 
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