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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/10/2008 9:01:30 PM |  yea this cake will sure make you more popular than you already are!!! I put strawberry and starburst gummi fruit lolly on top, it came out rali rali cool! peaceX love . out ... | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/11/2008 2:15:41 PM |
WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe Somebody needs to switch to decaf.
Either that or they need to stop spilling coffee all over their shift key. 
(A week of vertigo doesn't make reading randomly shifted text any easier) | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/12/2008 7:11:50 AM | If YoU dN't LuV iT tHaT mUcH, WhY u EvEn BOTHER To ReAd Da WhOlE fOrUm AnD lEaVe A pOsT LiKe ThAt?!!! AhA aHa AhA...
MaN... iF u RaLi NeEd AtTenTiOn, JuSt BrInG iT oN dA tAbLe, SaY iT lOuD... sUrE tHeRe'S lOts gOoD pPl HeRe WiLl GiVe It To Ya, JuSt AsK maN... | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/12/2008 3:33:12 PM | summer_fish your recipe sounds terrific, and I hope I will find it as delicious as have those that did try it.
Solitarygal
I use Splenda in everything..... I hope you don't use it for health reasons, because splenda (or sucralose, when they try to camouflage it), is anything but healthy (of course they don't want you knowing that). Stevia (which is sold in sweetener packs, liquid form, and granulated form as well) is far healthier than splenda and sugar, as is agave nectar, the latter having the lowest glycemic index among currently known natural sweeteners, making it acceptable for weight watchers, diabetics, and health conscious people in general. You could also use honey (though it may give your cake a honey flavour, which may or may not be something you want).
Lainieee, see the above paragraph about splenda, and as to
??? Is the vanilla essence the same as vanilla extract ??? yes.
Drkeyedbeauty
How much is 100grams of butter and could you give me the equivalant of 180 degrees? That would be a little less than 1/4 pound (more like three and a half ounces) of butter and 350 degrees.
Violet Tigress
SoME tHinGs aRe ToO AnnOyInG tO NoT ReSpoNd tO. LOL!!! Good one! | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/12/2008 3:48:26 PM | LanSir, I do not bake often so my use of Splenda is minimal. Thanx for your input.
When it comes to my coffee or tea, I do not use any sweetener so....... I agree, using
it to excess is not a good thing.
Brazos, Sol | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/12/2008 8:34:05 PM | I think Splenda has a horrible aftertaste. I avoid products with it. Stevia is not approved as a food in US. There is some studies show it causes hard to male reproductive organs. Natural does not mean safe. They have been using stevia in South America for 100s of years. They also have been using cocaine.
I use sugar in moderation. I actually don't like any chocolate cakes that have flour. It dilutes the yummy chocolate taste. | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/14/2008 12:49:45 PM | Anybody have a recipe for a chocolate cake that you make from scratch and the last thing you do is pour water over the top of the batter. The end result is that under the cake it has this chocolate topping. My mom made this when I was a kid and I would like to make it again sometime but I don't have a clue how. All her recipies were lost when she died.
Anybody ever hear of it? | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/14/2008 8:06:52 PM | HOW DO YOU DO THIS TO A PERSON TEASE THEM WITH CHOCOLATE CAKE AND THEN THEY FIND OUT THEY HAVE TO MAKE IT THEMSELVES...
AT LEAST YOU GAVE OUT THE RECIPE THOSE OF US WHO ARE TOO LAZY TO MAKE THE CAKE WILL JUST HAVE TO MISS OUT...RIGHT?!?
THANK YOU FOR SHARING IT WITH US!!
ANGEL | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/16/2008 10:48:29 AM | obeythepug
Stevia is not approved as a food in US. There is some studies show it causes hard to male reproductive organs. Natural does not mean safe. They have been using stevia in South America for 100s of years. They also have been using cocaine.
Actually, a recent study published in the Journal of Agricultural and Food Chemistry found that extracts from the South American plant used to create stevia products have an abundance of antioxidants. The researchers say that these antioxidants could protect DNA from damage caused by substances called hydroxide radicals.
Having said that, anything in abundance can be detrimental to your health, so moderation in use of everything is recommended.
The links below will direct you to the articles to which I'm referring:
http://www.foodnavigator.com/news-by-product/news.asp?id=81745&idCat=88&k=stevia-antioxidant-oxidative-stress
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i26/abs/jf071892q.html
I hope the above has been informative and helpful. As to it not being approved by the U.S. FDA, that is an altogether different matter. | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/16/2008 5:10:36 PM |
agave nectar, the latter having the lowest glycemic index among currently known natural sweeteners, making it acceptable for weight watchers, diabetics, and health conscious people in general
Weight Watchers also use applesauce as a substitute for sugar. My sis-in-law is a leader so this is how I know, not sure on amount to use though.
Here's my chocolate cake recipe
3c flour
6T cocoa
2c sugar
2tsp soda
1tsp salt
3/4c oil
2c water
2T vinegar
1tsp vanilla
mix dry ingredents in cake pan. Add liquid ingredents, mix by hand with big spoon.
Bake at 350 for 30-35 minutes.
AWESOME | |
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chef07
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Joined: 8/10/2007
Msg: 44 | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/18/2008 7:51:08 PM | here's my famous snicker's chocolate cake..
Snicker Bar Cake
For one 8" layer cake. 10 servings, you will need:
2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup water
3/4 cup buttermilk (I just used regular milk)
1/2 cup of butter or margarine
2 eggs
1 tsp. vanilla extract
4 oz. melted unsweetened chocolate, slightly cooled
1 cup snicker bars, finely chopped
Frosting:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter
2 oz. unsweetened chocolate, melted, slightly cooled
1 box (8 oz.) powdered sugar
Preparation:
1. sift together the dry ingredients
2. Mix together all the cake ingredients except for the snicker bars
in a large bowl
3. Mix for 30 seconds on low speed and then for 3 minutes on high.
The batter will be creamy. Stir in snicker bars.
4. Grease and flour two 8" round cake pans. Pour batter into pans.
5. Bake at 350 F for 35-40 minutes, or until a cake tester inserted
in centre comes out clean.
6. for frosting, cream butter and cream cheese. Add chocolate. Mix
well. Add powdered sugar and beat until light and creamy.
7. Frost top, middle and sides of cake. Refrigerate.
8. Serve in small pieces with hot brewed coffee.
fyi.. use parchment paper in the pans.. or the nuts and caramel from the chocolate bar will make the cake stick to the pan.. and i double up the icing measurements cuz it's never enough to ice the whole cake.. if you need anymore tips.. message me!!
ENJOY!!!
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/18/2008 8:23:00 PM | To dress up your chocolate cake, here is a killer frosting. It is somewhat
expensive to make but if you're wanting to impress, such as a date, this is it.
Split two round chocolate cakes, so that you end up with four layers.
Grasshopper Cream:
1 envelope (1 tablespoon) unflavored gelatin, such as Knox
1/4 cup cold water
1/2 cup green creme de menthe
1/3 cup white creme de cacao
1 pint whipping cream
Add gelatin to cold water and let stand 5 minutes. Heat creme de menthe
and creme de cacao (do not boil). Add gelatin and stir until dissolved.
Cool (do not chill). Whip cream until stiff. Fold in liqueur mixture gently
(do not beat it in). Chill 15 minutes. Shave some chocolate and sprinkle
over top of cream. Store in fridge.
Brazos, Sol | |
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/20/2008 7:33:40 PM | In American LOL the 100 grams is just a smidge short of a stick of butter and the 350F is close. I came up with 354F as I recall. Thank goodness a cup is a cup LOL
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| WhO luVs ChOcoLatE cAkE?! --- eAsY rEciPe
Posted: 1/21/2008 4:15:40 AM | Shadowboxing--
I think this might be close to what you are seeking:
FUDGY CHOCOLATE CAKE
3/4 cup all-purpose flour
1/2 cup sugar
5 T. cocoa powder, divided
1 t. baking powder
1/4 t. salt
3 T. butter, melted
1/3 cup millk
1 t. vanilla
1/2 cup light brown sugar
3/4 cup hot water
1 T. instant coffee*
Preheat oven to 400°. Grease 8"x8" pan. In medium mixing bowl, combine flour, sugar, 2 T. cocoa powder, baking powder and salt. Blend in melted butter, milk and vanilla; stir until smooth. Spread batter into prepared pan.
In small bowl, combine brown sugar and remaining cocoa powder. Sprinkle evenly over batter. Dissolve coffee powder in hot water and pour over top (do not mix).
Bake until center is just firm, about 18 minutes. Serve warm.
*I used brewed coffee, but there is a "dollar stretcher" hint on the recipe: "If you don't keep instant coffee in the house, omit the coffee powder and stir 1/2 t. cinnamon into the batter before baking". I guess that means that you will only have hot water to pour over it.
I only made this once and it was so good, I kept eating it. And then the coffee kept me awake, so I ate some more. I'm scared to make it again!! | |
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