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Buttermilk Chocolate Fudge Cake Initially posted by Toby. Re-posted by Sandra Levine, with the quote, "Here's a recipe that I made a couple of weeks ago. It's a recipe that Toby posted. Even though I overbaked it, it was still delicious." 4 oz unsweetened chocolate, melted and cooled 8 oz unsalted butter, softened 1-3/4 c packed dark brown sugar 3 eggs 1 tsp vanilla extract 1-1/2 c all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt 1 c buttermilk, at room temperature Beat butter till light and fluffy. Beat in brown sugar at high speed, till well blended and light, about 8 minutes. Add eggs, one at a time and then the chocolate and vanilla. Sift together the dry ingredients and then beat 1/3 of them into the chocolate mixture. Add 1/3 of the buttermilk. Repeat 2 more times. Scrape batter into buttered and floured 10" springform pan. Bake in preheated 350 degree oven 1 hr. and 10 minutes. Really good with ganache and whipped cream. Keywords: Dessert, Chocolate, Easy, American ( RG160 )

Chocolate Cake with boiled frosting This recipe comes from my great grandmother. Any notes in quotes come direction from a 70+ year old recipe card, hand written in beautiful cursive with a fountain pen. 1-1/2 c butter 2 c sugar 2 eggs 1 c buttermilk 1 tsp baking soda 2/3 c cocoa 2-1/4 c flour 1 c cream 1 c sugar cocoa Cream butter and sugar. Add eggs, "beat well." Add buttermilk "beat well." Add baking soda, dissolved in "a tidge" of hot water. Add cocoa, which has been mixed with 1/2 cup boiling water. Add flour, "beat well." Makes three 9" layers, one 9x13 or a number (depending on how full you fill them) cupcakes. Bake at 350 F until done; don't overbake. Frosting Mix 1 cup sugar with enough cocoa "so it looks right." Stir in cream. Cook over med. low heat to soft ball stage. Remove from heat, and beat by hand "with wooden spoon" until amost spreaking consistency. If you beat it too long, and are frosting layer cakes, it will be too hard on the top layer. If too hard, beat in a drop or two of hot water. Advice on frosting. At least 1.5 the recipe because you will want to have plenty of frosting -- enough to lick the pan. Keywords: Dessert, Intermediate, American ( RG128 )

Pancakes Serves 2. The classic Sunday morning treat. The pancakes 5 oz all purpose flour 1 tsp salt 1-1/4 tsp baking powder 1 c milk 1 large egg 1 T butter, melted The toppings butter, preferably at room temperature, so it melts on the warm pancakes warm maple syrup your favorite fruit preserves or jam (optional) Preheat a griddle. Sift together the flour, salt, and baking powder. Mix the egg and milk together and add to the dry ingredients. Stir gently, just until it's combined and large lumps are gone. Stir in melted butter. Pour 1/4 to 1/3 cup of batter at a time onto the hot griddle. Flip the pancakes when the bubbles on top have burst. Serve hot with butter and maple syrup. Some people also like preserves. Keywords: Breakfast, American, Easy, Vegetarian, Brunch ( RG102 )

I forgot how much I love baking... last week's blueberry pie adventure left me wanting more, but my produce supplier was out of the gallon bags of blueberries. The apricots looked good, though, so I bought a few pounds. Now, I'd like to make either a pie or a tart with them: recipe suggestions? I don't think I've ever had an apricot pie, but I'm pretty sure at some point in the past I've had some apricot tarts. And I think Beranbaum's got a recipe in The Pie and Pastry Bible: has anyone tried it?

My kids are just like me. We'd rather have leftover curry, enchiladas, etc. for breakfast. Something savory, preferably spicy. Cold cereal (the stuff in the boxes) is advertised as breakfast food. We prefer it late at night, instead of dessert (brownies, pie, cake, etc.). Should it be topped with ice cream instead of milk, that's just fine. We, unless it's a chocolate variety like Coco Puffs, prefer an unsweetened cereal, with no added sugar. Perhaps some dried fruit, but again, sugar need not apply. Are we alone in that 10:00 pm cereal craving?

Blueberries are now in season in Oklahoma, for sale by the gallon at the farmer's markets. To me, this can mean only one thing: blueberry pie. Got a favorite recipe? Dorie? Cook's Illustrated? Someone else?

A bride just hired me to make cupcakes for her wedding in November. Her fiance's favorite cupcake is the chocolate TastyKake cupcake with the white icing through the middle of it. Of course, I promised her I could recreate them ... Isn't the cupcake a devil's food recipe with chocolate ganache on top? What is the filling like? Can you eat a few and describe them to me, please? Thanks - Mary

I'm helping make food for a party with a North Carolina theme. I'm not having too much luck researching desserts. Does anyone know of any desserts that are regional and peculiar to North Carolina? Thanks!

So how would one go about making a 3-D fondant bow to stick onto the side of a cake? We can make them sitting on a cake, but not on the side. Is there a good demo out there for this? Thanks!

hey all so, i am in need of a way to jazz up some marbled cheesecake brownies....kinda taking a down home treat and making it an uptown kinda dessert since i'm girly, and it involves chocolate and cheesecake, i thought raspberry, since its pink and fruity and a bit tart, to go with the brownie. question is...i think i need a "crunch" factor, so my mind went to tulle cookies. from there?....i dunno. thoughts? how to arrange, or plate etc? does anyone have any great recipes for a tulle cookie? maybe a raspberry tulle cookie? maybe a wafer underneath ice cream and then brownie next to it? or piping soft raspberry ice cream into a cigarette type tulle cookie? and then...sauces....bittersweet chocolate sauce? raspberry coulis? both? or maybe both ideas are completely off...any suggestions or recipes would be great to try out! thanks for thinkin'! hope this gets your creative juices pumping oh, ps: no need to consider about multiple plate production, its just for a couple people, so no worries there!

I have a client who gives my chocolates out to his customers. He has a small air company that offers flight lessons, scenic flights or romantic flights during the sunset, over the beachfront, Jerusalem etc. Being so hot, the pilots keep the boxes in their office in a little fridge. But when they bring a few boxes (for the next few flights) to the plane, it quickly melts as the plane has been waiting in the hangar, under the hot sun and until it cools down, it takes a while. Then the loving couple get melted liquid chocolate, which they can't even smother on themselves as they are in the plane with the pilot! We tried various solutions but the ins and outs ups and downs ruin any effort made. So I was asked to make chocolate that is already melted-some kind of a drink. I cannot have cream as it would go off in the heat. I thought of suggesting a spread like nutella (but I would need a little knife and something like a cracker as well). Any ideas would be really good.

I recently met someone who has been searching for a recipe for an espresso coffee cake. A number of them pop up in a Google search. Do you have one you like?

hi everyone, id like to open up a work log here in egullet for a cake ive been tasked to make for a couple thats celebrating a japanese wedding. work log is for, hopefully to help others here that are looking for design ideas and execution and more importantly inputs from you guys on how to make this a reality (i need all the help i could get) =P the clients saw the chinese pagoda cake that i made and wanted something similar but in japanese pagoda style and a much much more bigger version with more intricate details. heres a couple of pics of what ill be building in the course of 2 weeks til the wedding date (aug 2). un like the chinese pagoda though (Link) which was all edible, the 6 cake layers are dummies and the bottom 2 will be edible. they dont want the pagoda to be like a triangle like in the pic (which saves me time for mold making) they want each layer except for the top to be the same sizes. dimensions would be 8in square x 6in tall for each dummy cake. WISH ME LUCK GUYS! ref pics: bottom layers will consist of the "landscape" with stairs and a japanese arc and the 1st building of the pagoda which will be a 10in square cake. ill upload the draft i made later for this. all in all im very very excited about this project. thing is though i have several custom cake orders as well so things are a bit jumbled up right now grrrrrr! not that im complaining by having work to do =P

I am looking for a frosting for cupcakes that will not spoil or melt at a picnic . It need to hold up for several hours . I need it for this Sunday and I do not use the commercially made bakery sugar and grease stuff.

I've been diddling around with making pies for the last 6 months. I'm very happy with where I'm at as for as crust making goes. I'm also pretty happy with the fruit fillings I've made thus far this summer. This week I started thinking about the different ways to thicken fruit pies and I would like to know what folks have found works for them, what thickening agent they prefer and why. I have found that for an apple pie I get the best results with flour and then a few pads of butter on top of the apple filling before the top crust goes on. I have found that when I forget the butter, the filling does not thicken quite as much with only the flour. Mostly for fruit fillings I've been using cornstarch and with good results but this week I tried tapioca. While I very much like the texture the tapioca gives I don't like the way some of the bits remain soft little bubbles and don't actually "dissolve". Today I started wondering about arrowroot. How is that for a fruit filling thickener? What are your preferred thickening agents? Do you use a different agent with different fruits? Aslo, is there a "master" pie thread that I might want to consult?

I have been asked to try to make a cake that the person thinks is probably Lebanese. It is a yellow cake with almonds in it, a buttercream and fruit filling and covered with buttercream. The pronunciation sounded like Mah-jeoung. Does anyone here have any idea what this is or have a recipe or picture. I understand it may not be Lebanese but might be some other Mediterranean countries cake. She said I could make anything similar, but it could not look American, it must look Mediterranean. Any help would be appreciated.

I made watermelon cheesecake and now need ideas for what to use for seeds, i thought of dying fondant black and making seeds but fondant doesnt taste good, any ideas?

Hubby's birthday is coming up and he loves cheesecake ice cream. I have one of th Cuisinart ICE units with the freezable canister. Most recipes basically have you mix cream cheese into the base. Any thoughts on how to get cheesecake-like chunks into the mix? Crust bits are easy. Anyone who has eaten Dairy Queen "cheesequake" blizzard knows what I mean.

I saw some great looking black glutinous rice at our korean grocery here (yes our small city has one - though it lost the other Asian Markets - But one grocery store does often have Asian produce and another has a Cambodian butcher who it now bringing in whole fish, large clams, etc.). So I wanted some recipes. I found some - like just putting in a bit with regular rice (though some said to make sure to soak it longer first). Or to mix it with other glutinous rice soak and steam and make coconut flavored pudding (much like one of my favorite Thai dishes - this with mangos). This rice is short grain, like Japanese or Korean sweet (glutinous) rice, not like the Thai varities. I know there are hundreds of varities of rice. Then I found a hint of this dish - Rice Cakes. http://mykoreankitchen.com/tag/rice-cake-snacks They sound pretty good. Sweet and gooey, with lots of additional treats. Hkmi Chal Ddeok (흑미찰떡) However, any other recipes - Savory too - would be great.

Last night, my daughter made a cake mix and, being a teenager, freaked out and deemed it unservable when she noticed some grayish streaks in the batter as she was pouring it into the pan. We baked it up anyway and the streaks disappeared. This morning, I was making my own cake, from scratch, with a recipe that began with beating four eggs until slightly thickened and lemon-colored. I'd say they ended up more a sort of gray-lemon mix. So now I'm wondering whether it was the eggs. Has this happened to anyone? Will our cakes indeed be inedible? As for particulars, we're using the usual stainless bowl that comes with the Kitchenaid mixer. The rubber keeps rubbing off the blade, so maybe that's it? Curious... Thanks.

Hi everyone, I'll be in London with my husband for only one night (11th May) to go to a concert and we'd like to have a tasty but inexpensive lunch (around £40ish for 2). Later in the afternoon we're planning to go to a patisserie or tea room for cakes and tartlettes (excluding £££ afternoon teas). Any recommendations? We'll be travelling light so places with strict dress codes are out. The choices this time are for british, italian, french or japanese cuisine. But other suggestions are welcome too. I was keen to go to Ladureé at Harrods but read and heard some comments that the products are not that nice and the service can be quite poor sometimes. Has anyone had any experience there? And would Bocca di Lupo be a good idea for lunch? Anyway, any input will be very much appreciated. Thank you. Marcia

Hello. Just out of curiosity, would anyone here come to a restaurant just for a dessert tasting menu, I am planning on putting a 5 or 6 course menu on the menu and would love to hear what people think, also dessert restaurants. would you come to a dessert restaurant after your meal in another establishment? just in the early business planning stages of dessert restaurant, just want to hear a broad view on it. thanks guys:)

Hello, I'm trying to find Pierre Herme's Vanilla Tart recipe. I have PH10 and La Patisserie but could not find it in either of those books. All I really know is that it incorporates a vanilla mascarpone cream. Any help would be most appreciated.

Anyone have an idea of why in the world this is happening? It doesn't happen often, but it does sometimes... and it drives us crazy!!! The bubbles just seem to form. We can deflate them, smooth it over, and then they're be back 20 minutes later? It's baffling... Help me figure out this problem! We certainly don't want this happening after the cake leaves the shop...

I live in New York (Long Island) and I am looking for some new desserts. I live in a studio apartment without a kitchen so cooking is not an option. I usually go to the local bakery for cookies, pies etc. I have my nephews christening coming up and I would like to bring something different for a change. All suggestions and recommendations welcome...