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Post by mcdesign on Jul 16, 2010 11:23:11 GMT -5
1/2 cup buttermilk 1 tsp. soda 1 cup sugar 1 egg 1-1/2 Tbsp. cocoa 1/4 cup oil or butter 1 tsp. vanilla 1/2 cup boiling water 1 cup flour
Grease & flour 8" round cake pan. In glass measuring cup, combine buttermilk and soda. Set on pilot light cover or Thermowell lid.
In medium mixer bowl, mix everything except water and flour until blended. Stir in boiling water. Beat in flour. Pour into pan and place in Thermobaker on rack.
Preheat Thermowell 5 minutes. Insert Thermobaker and turn gas down halfway. Bake with 15 minutes of gas until cake starts to rise and just brown around edges and about 30 minutes of retained heat until tester comes out almost clean (this is a moist cake). Cool 5 minutes and remove from pan.
Frosting: 1/2 cup sugar 1/4 cup cocoa 2 Tbsp. milk 2 Tbsp. butter 1 tsp. vanilla
In small saucepan, combine everything. Bring to a boil over medium-low heat. Cook one minute. Remove from heat. Beat 3 minutes by hand or electric mixer until thick enough to spread. Pour over cooled cake and frost.
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Post by violet65 on Jul 16, 2010 13:14:03 GMT -5
This looks really good. I have a similar recipe for a Texas Sheet Cake.
I'll add this to my list!
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Post by mcdesign on Jul 24, 2010 10:18:37 GMT -5
Yes it is very similar so you could also sprinkle on some chopped nuts too after frosting.
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Post by mach12 on Apr 2, 2020 9:29:33 GMT -5
I've noticed this recipe several times and thought it might be worth a try but never think about it when I have buttermilk around. A couple of months ago I made a dish from a WWII rations cookbook that called for dehydrated buttermilk so bought some and it's pretty handy stuff, so when I saw this recipe again I decided to make it and see how reconstituted buttermilk would work.
It's interesting how it says to set the buttermilk/soda mixture on the pilot or the thermowell lid because that's what I've been doing when I reconstitute the buttermilk (except for when I'm marinating chicken in buttermilk for frying) so that my ingredients are room temperature. The reconstituted buttermilk worked great and the cake came out really, really good so this recipe is now printed and added to my recipe binder thermowell section. I used one of my stainless kimchee pans that fits my Thermobaker and I coated the inside of it with a light coating of butter and the cake released beautifully. I'm going to get some fresh buttermilk and try it again just to see the difference. With family living on both sides of us this kind of stuff has a very short life so we don't have to worry about over indulging.
The reconstituted buttermilk has a little less "tang", at least the brand that I have, so the results with fresh buttermilk might have a bit of a different flavor, though I'd guess it's slight. Putting it on the pilot cover for the 15 minutes or so to bring it to room temperature brings out the buttermilk flavor so I'm not sure how much difference it makes.
Bottom line either way though, this is really good cake!
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Post by nana on Apr 2, 2020 17:46:54 GMT -5
I like that it's small, since it's just the two of us for a while. It sounds easy and I have all the stuff on hand except buttermilk, but I have found that yogurt works just as well. I make my own and it's not as thick as store bought.
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Post by mach12 on Apr 2, 2020 22:04:28 GMT -5
Wow - yogurt is a great idea! I suppose even store bought could be thinned a bit with regular milk couldn't it? Now I'm going to have to make it TWO more times. What a guy has to do to learn his way around a recipe! I'm going to probably need to walk to the grocery store and back for awhile with all this cooking and eating I'm doing.
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Post by nana on Apr 3, 2020 8:19:11 GMT -5
Way to take one for the team, Mach12! Maybe three times just to be sure😆😆
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Post by mach12 on Apr 3, 2020 12:28:37 GMT -5
Way to take one for the team, Mach12! Maybe three times just to be sure😆😆 My wife said "How do you think evaporated milk would work?". This could get out of control...
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Post by nana on Apr 4, 2020 18:15:14 GMT -5
Haven't you ever heard a man's gotta do what a man's gotta do, Mach12?
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Post by mach12 on Apr 4, 2020 19:43:48 GMT -5
Haven't you ever heard a man's gotta do what a man's gotta do, Mach12? I have, but I read somewhere that saying that is often listed in divorce documents as what he said right before she threw his stuff in the yard.
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Post by pooka on Apr 5, 2020 1:38:13 GMT -5
And sometimes he becomes the hero who saves the day. But realistically in this day & age, it'd be some guy making a fool of himself with a dumb stunt for a YouTube video.
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Post by mach12 on Apr 5, 2020 10:36:03 GMT -5
And sometimes he becomes the hero who saves the day. But realistically in this day & age, it'd be some guy making a fool of himself with a dumb stunt for a YouTube video. Lol - that's about right. Kind of the updated version of "Here, hold my Beer"? At least in my day we could blame the alcohol.
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Post by nana on Apr 5, 2020 19:45:48 GMT -5
The makers of chocolate cake with fudge frosting rarely have to worry about wearing out their welcome!
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Post by nana on Apr 17, 2020 7:57:06 GMT -5
I made this last night, so here's the report: The yogurt seemed to be in all respects a perfectly acceptable substitute for buttermilk. It rose well and tasted great. All went well except that I buttered and floured my cake pan and the cake did NOT release beautifully. It stuck like crazy, and I ended up having to gouge it out of the pan in chunks and kind of mold them back together into a semblance of a cake shape, which since it IS a moist cake I was sort of able to do. Now, I also dropped the pan on the floor as I took it out of the thermowell--it just slid off the thermobaker and wham! But luckily it fell right side up, so I just picked the pan back up, let it cool for 10 minutes, and then tried to take the cake out of the pan with the aforementioned result.
So was it the yogurt that made it stick, or was it the hard slam on the floor? I'm not going to start dropping cakes on the floor to find out! I'll just line the pan with parchment paper from now on!
The frosting is delightfully fudgy, but when you're beating it to make it thick, stop beating when it just STARTS to seem like it's thickened enough to maybe spread. It sets up very quickly and if you beat it until it seems frosting like in the bowl it will be almost too stiff to spread, especially on a mangled cake like mine was!
Taste-wise, this cake was a winner though!
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Post by mach12 on Apr 17, 2020 13:24:10 GMT -5
I made some night before last and tried the yogurt option and it came out of the pan okay. I used a stainless pan that's from the stacking set I posted about, plus mine probably cooks different since it's the early style Thermowell. I did use the Thermobaker. I left the rack on the Thermobaker thinking letting the heat circulate under the pan would be good. Being pretty much a total amateur at cooking and baking I wasn't sure whether using the rack or setting the pan on the Thermobaker without the wire rack was best. Or whether it would even make a difference. The yogurt was a slightly different flavor but barely noticeable and we loved it. And it's convenient since we also keep plain yogurt on hand because I like it on baked potatoes and similar things that normally call for sour cream.
So how blue was the air when your pan hit the floor? First thing I thought of when I read your post was how my wife (also called Nana around here) had something similar happen while we were watching our great-granddaughter the other day and she was so upset that she stomped off to the bedroom and slammed the door. I was in the front room so went to see what happened and there Arianna was under the kitchen table. I said "what are you doing under there?". She looks at me and says "Nana's frickin' mad!. Out of the mouths of babes. I about split a gut. So was Nana frickin' mad there too?
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Post by vaporvac on Apr 17, 2020 13:59:01 GMT -5
That's hilarious, Nana. Of course, I'm not sure if would be had it happened to me! These are the sorts of things that happen around here all the so I should be used to it. Good idea on the parchment paper. mach12, I would go for the rack as that helps with the airflow under the pan.
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Post by Chuckie on Apr 17, 2020 14:02:34 GMT -5
. So was it the yogurt that made it stick, or was it the hard slam on the floor? I'm not going to start dropping cakes on the floor to find out! I'll just line the pan with parchment paper from now on! I posted this advice on the Irish whiskey cake recipe a while back: "I read on SEVERAL websites that IF you use "Bakers Joy Original No-Stick Baking Spray with Flour" it will N-E-V-E-R stick!!! Well, I've made TWO cakes in this pan so far, and BOTH came right out using this, and this upside down "mess" is a true testament to Baker's Joy!!) Dunno IF this would apply on this, but it certainly DOES make a difference on those fancy ridged cake pans! CHEERS!! Chuckie
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Post by vaporvac on Apr 17, 2020 14:32:04 GMT -5
I read all these posts and somehow missed this. What a great tip!!!
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Post by nana on Apr 17, 2020 18:55:21 GMT -5
. So was it the yogurt that made it stick, or was it the hard slam on the floor? I'm not going to start dropping cakes on the floor to find out! I'll just line the pan with parchment paper from now on! I posted this advice on the Irish whiskey cake recipe a while back: "I read on SEVERAL websites that IF you use "Bakers Joy Original No-Stick Baking Spray with Flour" it will N-E-V-E-R stick!!! Well, I've made TWO cakes in this pan so far, and BOTH came right out using this, and this upside down "mess" is a true testament to Baker's Joy!!) Dunno IF this would apply on this, but it certainly DOES make a difference on those fancy ridged cake pans! CHEERS!! Chuckie Your avatar on this post says Guest. Since when are you a guest, Chuckie? Baker's Joy sounds like something I'd have to go out to the supermarket for, unless they sell it on Amazon, so parchment paper it is, for now at least! The air wasn't blue, but for a moment time stood still, for sure. But once I realized it had fallen right side up, I remembered what Julia Child said when she dropped a raw chicken (or some such thing) on the floor during one of her shows: You're alone in the kitchen...just pick it up and move on! Serves me right anyway for baking a cake while supporting my local brewey by filling up growlers to take home.😄
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Post by nana on Apr 17, 2020 18:56:27 GMT -5
I read all these posts and somehow missed this. What a great tip!!! The Baker's Joy or the yogurt?
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Post by vaporvac on Apr 17, 2020 23:36:46 GMT -5
Baker's Joy. I almost always have buttermilk and Joker so it's just whichever I have more of at the moment. Still trying to work my way through the pantry.
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Post by pooka on Apr 18, 2020 2:18:12 GMT -5
I seem to remember some recipes calling for the cake pans to be greased & floured from years ago. I don't know the science of why just greasing them wasn't enough Sometimes mom would cut a piece of wax paper to put in the bottom of the pan too.
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Post by nana on Apr 18, 2020 9:59:28 GMT -5
Vaporvac, I'm sure you meant yogurt, not Joker! I have to carefully proofread everything I write because my iPad's autocorrect feature is getting more pushy as it grows older, and it has moved beyond merely suggesting to blatantly replacing the word I want with the word it wants, sometimes right in the middle of it. I'm flabbergasted sometimes by what it thinks I should be saying!
My mom used to do the wax paper thing too, or use buttered brown paper bags. Mostly wax paper uses paraffin, a petroleum product, so that is one tradition I won't be carrying on! I think the flouring of a greased pan has to do with moisture absorption in some way...But so far in my experience, parchment paper is foolproof!
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Post by Chuckie on Apr 18, 2020 22:29:24 GMT -5
I posted this advice on the Irish whiskey cake recipe a while back: "I read on SEVERAL websites that IF you use "Bakers Joy Original No-Stick Baking Spray with Flour" it will N-E-V-E-R stick!!! Well, I've made TWO cakes in this pan so far, and BOTH came right out using this, and this upside down "mess" is a true testament to Baker's Joy!!) Dunno IF this would apply on this, but it certainly DOES make a difference on those fancy ridged cake pans! CHEERS!! Chuckie Your avatar on this post says Guest. Since when are you a guest, Chuckie? My CELLPHONE is POSSESSED by the DIVIL himself, and has a mind of it's own as to what I may or may N-O-T do!!! Would NOT let me sign it the other day!!!! *sigh* Life was S-O-O-O-O-O-O-O much simpler, back in the days when I did NOT need to have the bastard w/me @ all times (called WORK!) Six more years--should ever I LIVE that long!--and off it goes to the RUBBISH!! CHEERS! Chuckie
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