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Matthew.Taylor

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  1. Maybe so. I'll try to look into the old product online (if there is any actual info about it out there), But you may have a point. Vegetable oil could possibly imply that the original has something in common with what we now call Devil's food cake. Milk Powder also makes sense as one of the defining characteristics of this cake is a fudgy texture.
  2. Ah, my bad, I misunderstood you. It’s just that by my logic, the original secret ingredient for the TOF cake was a dry buttercream mix, I assumed that logically it would have been based on American buttercream, which is categorized normally as being made of butter, vanilla, confectioners sugar, and some salt. As such by the logic I was going on, to make a dry buttercream powder mix, powdered butter would be the replacement for the butter. so in order to stay true to the original recipe (which, under my logic, would include a good deal of butter), I would need to include powdered b
  3. I've managed to dig up a copy of the original recipe. (The American Table: Tunnel of Fudge Cake (1966)) And it definitely says that the buttercream mix is mixed into the dry ingredients.
  4. Ah, but I’m not talking about the cake recipe, not yet, but I will. I’m talking about powdered butter on the dry frosting mix that acts as the “secret ingredient.”
  5. I admit that I'm making some assumptions about the ingredients in dried buttercream, but it does seem to make sense to me. I really don't like using chemicals like that in my baked goods, but I will if I have to. I'm going to maybe do some experiments with the ingredients I suggested above, and see what happens.
  6. According to the book, American Cake by Anne Byrn, The original Tunnel of Fudge cake was created by Ella Rita Helfrich for the 1966 Pillsbury Bake-off in San Francisco. he came in second in that competition, but won in the long run, as her cake is still remembered today, while the winner (Mari Petrelli, with her Golden Gate Snack bread) is mostly forgotten. What really made the cake stand out is Helfrich's secret ingredient, A box of Pillsbury Double Dutch Fudge Buttercream dry frosting mix. When baked into the cake (in a Fluted Bundt pan) it supposedly oozed a fudgy chocolate filling, thus "T
  7. Here’s the recipe I used, this is a great site. http://www.hungrybrowser.com/phaedrus/m1123SU03.htm#2
  8. Well it’s technically a pound cake, so it would be a little dense. The glaze is brown sugar, black walnut extract, confectioners sugar, butter and milk. I actually had to save it when the original recipe made the “frosting” dry and clumpy. I added more milk and made it a glaze.
  9. Well, I finally did it! Here’s my Black Walnut cake! In truth I think I overcooked it a bit, and I need to consider adding more black walnuts to it next time, plus perhaps baking it in two loaf pans instead of the tube pan.
  10. Well, 1 cup of vodka, 1/2 a cup of bourbon, 1 and 1/2 cups of toasted black walnuts, left in the back of the pantry for two months and three days. I ended up with around 4 oz of extract. Not as much as I wanted m, but enough for the black walnut cake I intend to bake in the next week or so.
  11. Don’t know how many of you have seen this book. I got it years ago on a trip to San Fran in Ghirardeli’s park and store there. I made this recipe from it today. First time I’ve done anything out of it in years. These are called Black and White Macaroons.
  12. First things first, here’s the link to the recipe I used for this. https://www.foodnetwork.com/recipes/alton-brown/pistachio-butterfiyou-know-9440781 if you guys watched the recent Good Eats Halloween special, you’ll have seen this recipe. I’m not sure if this is the right thread to put this in, but it is kind of a chocolate. I’ve wanted to find a recipe for this particular candy bar for awhile, but could never find one that didn’t involve candy corn. Mine aren’t quite as “neat” as those shown on the show, but I like them. If my math is right, there’s a total of 540 layers of sug
  13. This was one of my favorite shows back when it was on. I'm glad that there are new episodes coming up, and I enjoyed the recent "House that dripped chocolate" Halloween special (especially because it showed recipes for treats which I've wanted to try for years.) So I wanted to make this thread for the show, favorite recipes from the show, or episodes. Enjoy.
  14. The engine on my old kitchen-aid stand mixer is starting to make some “struggling” noises. If I have to upgrade, what is a good realiable choice nowadays?
  15. Matthew.Taylor

    Dinner 2020

    Made this tonight with leftover pizza dough and Italian sausage.
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