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sc_wahm · Joined: 28 Feb 2006 Posts: 290 Location: SC lowcountry

Why did it take me so long to make this?! It's a huge hit! huge!

Sherrie
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JHolbrook · Joined: 21 Jan 2007 Posts: 111

I've been reading the posts.. and was so excited to make this cake....

I must have screwed up somehow. Embarassed

I followed the recipe exactly - measured everything like I was supposed to.... and the batter wasn't really batter at all.... it was very thick and gluey....had to press it into the cake pan.... It smelled right.... but it was such a thin cake.... after 25 minutes, it smelled like it was starting to burn.

It didn't taste right. Didn't look right... not like the rave reviews I've been seeing.

Sooo frustrated. HELP!!!! What did I do?????

Julie
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JHolbrook · Joined: 21 Jan 2007 Posts: 111

Just a side note - before this WOL, I was my family's master baker.... Muffins, cakes, souffles, cookies, cheesecakes....homemade candies ( Hell, I didn't just wake up like this one day!!!lol)... you name it.... I've been asked sooo many times how come I didn't start up a catering business.....

and now, with this change, I feel so frustrated, and like a complete failure. I have to train myself all over again how to bake.... and lord knows I was anal about my baking before.....

Man, I am frustrated...
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bluebetty · Joined: 30 Mar 2007 Posts: 1629

Ok I made this last night and not sure if I did anything wrong but it didn't fill up my bunt cake pan.....was it supposed to? And it was thick like mud...kinda had to press it up against the sides....does thta sound right? Well it turned out good nevertheless.....I made the cheesecake filling chocolate and added soem chopped pecans. It was a lil dry on the parts of the cake not touching the cream cheese but I may have to either lower the temp or decrease the time....But can I tell you this is the first LC baked good my hubby ever complimented me on.....Foxye..he said it was better than any LC mix I bought out of the box! Thank you so so much. You mentioned you made it with out the filling....how was it? I am thinking choco caek with whipped cream and blackberries...or a choco orange glazed cake....and I am not good with the tweaks but maybe someone can come up with way to turn thsi into brownies...maybe even "cheesecake brownies" (ahem...David) since my cake was so rich and dense...I did use dark choco cocoa. Anyhow, Thanks SO SO SO much Foxye.....you saved my LC face in the hubby's eyes with this cake.

bluebetty · Joined: 30 Mar 2007 Posts: 1629

I forgt to say about this....I ate it warm....got too greedy and couldn't wait for it to cool...and It was O.K (may have been the warm cream cheese...like warm cheese cake, didn't do it for me) but when it cooled...it got better....and next day ou of the fridge.....even better. Again...my oven is kinda strong....I may need to cook a lil less

SaraErickson · Joined: 31 Dec 2006 Posts: 11

Hi Everyone,

Need some help on this recipe. I made this last night and I'm sure I followed the recipe exactly. The only thing I changed was using a tube pan instead of the bundt(sp?) pan, I don't have one of those. The batter was very thick and dry looking. I had to make an extra half batch of the batter to have enough to cover over the cream cheese filling. The finished cake is very dry. We added whipped cream to it to try to moisten it up, but didn't help enough. BTW - this was a practice run, I want to make this for our Christmas dessert. What could I add to increase the moisture? Maybe more eggs? Or some oil? I'm thinking of making George's ganache to drizzle over this cake to make it edible. Would I drizzle it over the remaining cake, or wait and drizzle it over individual slices as we serve it?

Thanks in advance for your help!

Sara

crazywoman · Posted: Dec Fri 07, 2007 2:57 pm Post subject:

Sorry Julie & Sara. I've never made it yet, so I can't help!

It might have something to do with the humidity and possibly the altitude tho. ????
Humidity really affects flours, etc.
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bluebetty · Joined: 30 Mar 2007 Posts: 1629

Mine was the same but I notice my oven is so strong.....try baking it 1/2 as long and refrigerating it ...that's my suggestion

wiredfoxterror · Posted: Dec Mon 10, 2007 7:20 am Post subject:

You really have to watch your cooking time with this cake.
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SaraErickson · Joined: 31 Dec 2006 Posts: 11

So how do I know if I cooked it too long? Most cake recipes tell you to do the clean toothpick test, but this one didn't. It just said to cook at a certain temp for a certain number of minutes, and that's what I did. I've checked my oven temp. before and it runs 25 degrees cooler than what the dial says, and I adjusted for that.

I'm thinking of getting some of the mini-bundt pans and trying it in those. Any suggestions for cooking time for them? I would guess they would take less time.

Thanks for your help,
Sara

Dingie_Dinah · Posted: Dec Sun 16, 2007 5:29 pm Post subject:

wwaaaahhhhhh!!! my cake stuck in the bundt pan!!! oh well, cover it in chocolate ganache and no one will be the wiser!
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

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su · Site Moderator Joined: 30 Jul 2006 Posts: 2530

im on my way down with my spoon
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"there is no new food"
"nothing tastes as good as being thin feels"

Dingie_Dinah · Posted: Dec Sun 16, 2007 8:49 pm Post subject:

come on down suzi q!!!!! i'll put the coffee on!
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

su · Site Moderator Joined: 30 Jul 2006 Posts: 2530

diet coke please
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"there is no new food"
"nothing tastes as good as being thin feels"

Dingie_Dinah · Posted: Nov Mon 10, 2008 6:04 pm Post subject:

I was having a chocolate fit Saturday, and made this. Can you say YUM!!!

Instead of the Bundt pan (couldn't find mine!) I used 6 Texas size Muffin tins. I ended up making a double batch of the batter, and one batch of the filling. It made 2 pans full. and those muffin cups were FULL!!!! (ask the bottom of my oven!) I wasn't sure how long to bake them, and they were so moist that they wouldn't come out of the tin, so I called it "Eat it with a spoon brownies".

I went with my GF to a new restraunt supply store called Gordons Food Supply, (GFS). I found a large container of pecan meal for only $8!! I scooped it up! It works perfectly in this recipe, and I really can't tell any difference in Pecan and Almond meal, so far anyway.
_________________
Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'