Baked my first cake this evening! I got both the cake and the frosting
recipe from the back of the Hershey's cocoa container, something like
the "Perfectly Chocolate" chocolate cake. I have used the frosting
recipe many times before for brownies, but this time I thinned it a bit
and used the beater on it. It's a two-layer affair baked in 9" pans.
Not much problem getting them out of the pan, but I didn't have a wire
rack to cool them on. I might have got a little overanxious and iced
it before it was totally cool. I put it in the frig to hopefully avoid
a meltdown.

Uh... didn't really have anything to say except that. I was excited
about my first cake and wanted to share the experience.

Michael

>Baked my first cake this evening! I got both the cake and the frosting
>recipe from the back of the Hershey's cocoa container, something like
>the "Perfectly Chocolate" chocolate cake. I have used the frosting
>recipe many times before for brownies, but this time I thinned it a bit
>and used the beater on it. It's a two-layer affair baked in 9" pans.
>Not much problem getting them out of the pan, but I didn't have a wire
>rack to cool them on. I might have got a little overanxious and iced
>it before it was totally cool. I put it in the frig to hopefully avoid
>a meltdown.
>
>Uh... didn't really have anything to say except that. I was excited
>about my first cake and wanted to share the experience.
>
>Michael


Well, how does it taste? That's the important thing. I don't have wire racks
either. I just turn my cakes out onto a sheet of waxed paper.

>Baked my first cake this evening! I got both the cake and the frosting
>recipe from the back of the Hershey's cocoa container, something like
>the "Perfectly Chocolate" chocolate cake. I have used the frosting
>recipe many times before for brownies, but this time I thinned it a bit
>and used the beater on it. It's a two-layer affair baked in 9" pans.
>Not much problem getting them out of the pan, but I didn't have a wire
>rack to cool them on. I might have got a little overanxious and iced
>it before it was totally cool. I put it in the frig to hopefully avoid
>a meltdown.
>
>Uh... didn't really have anything to say except that. I was excited
>about my first cake and wanted to share the experience.
>
>Michael


Well, how does it taste? That's the important thing. I don't have wire racks
either. I just turn my cakes out onto a sheet of waxed paper.

Michael wrote:

> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.

Congratulations. They aren't so hard to make are they. If you are going to
make any more cakes you really should get some racks. They aren't very
expensive and don't need much storage room, but they are important because
they allow the cake to cool down without getting soggy. You really do need
to let cakes cool off before icing them. Sometimes it's hard to wait when
you are trying something new and you want to finish the preparation and dig
in.

Michael wrote:

> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.

Congratulations. They aren't so hard to make are they. If you are going to
make any more cakes you really should get some racks. They aren't very
expensive and don't need much storage room, but they are important because
they allow the cake to cool down without getting soggy. You really do need
to let cakes cool off before icing them. Sometimes it's hard to wait when
you are trying something new and you want to finish the preparation and dig
in.

"Michael" > wrote in news:1103163512.435168.227660
@z14g2000cwz.googlegroups.com:

> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.
>
> Michael
>

Congratulations! That's a wonderful recipe and a great favorite here.
Hershey has been publishing it for many years.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Michael" > wrote in news:1103163512.435168.227660
@z14g2000cwz.googlegroups.com:

> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.
>
> Michael
>

Congratulations! That's a wonderful recipe and a great favorite here.
Hershey has been publishing it for many years.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On 15 Dec 2004 18:18:32 -0800, "Michael" > wrote:

>Baked my first cake this evening!

Whoo-hoo!!

>I got both the cake and the frosting
>recipe from the back of the Hershey's cocoa container, something like
>the "Perfectly Chocolate" chocolate cake. I have used the frosting
>recipe many times before for brownies, but this time I thinned it a bit
>and used the beater on it. It's a two-layer affair baked in 9" pans.
>Not much problem getting them out of the pan, but I didn't have a wire
>rack to cool them on. I might have got a little overanxious and iced
>it before it was totally cool. I put it in the frig to hopefully avoid
>a meltdown.

You chose an *excellent* recipe for your first cake.
Or your hundredth. I know you'll love it!

>Uh... didn't really have anything to say except that. I was excited
>about my first cake and wanted to share the experience.

Hey, nothing wrong with that! My only regret is that I don't get a slice.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Michael" > wrote in message
oups.com...
> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.
>
> Michael
>===============

Awwwwwwwww. LOL Congratulations! That's usually the same recipe that I
use whenever I make a chocolate cake. It's a beloved classic!

Cyndi

Thanks for all the kind comments. The cake was delicious. I saved a
slice for the daughter and the wife and brought the rest of it into
work.
I definitely want to get a rack to cool them on.

A couple of questions have come to mind. First, I bought three 9"
cake pans. If I had wanted a three-layered cake, would I simply use
the same recipe and same quantities but just distribute the batter
over three pans instead of two? I assume that I would definitely
need to increase the amount of icing to account for the extra layer.

My second question concerns a German chocolate cake. Is the
cake portion of a German chocolate cake usually just a normal
chocolate cake? I can look at recipes but there are so many ways
to make a regular chocolate cake that it might be hard for me to
tell. The reason I ask is that I want to make one and I'm wondering
if I can use the Hershey's perfectly chocolate cake recipe and just
locate a recipe for German chocolate icing.

Thank you, Michael

Michael wrote:

>
>
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.

You can do whatever you want. Cakes are pretty versatile. If you want
to make an easy Black Forest Cake Oekter sells a pretty good mix. For
something really interesting you might want to try a recipe that was
posted here about a week ago for a chocolate cake with sauerkraut in it.
I did not try that particular recipe but tried one similar to it that I
got from a friend many years ago. It is relay delicious. The sauerkraut
comes out more like coconut.

Michael wrote:

>
>
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.

You can do whatever you want. Cakes are pretty versatile. If you want
to make an easy Black Forest Cake Oekter sells a pretty good mix. For
something really interesting you might want to try a recipe that was
posted here about a week ago for a chocolate cake with sauerkraut in it.
I did not try that particular recipe but tried one similar to it that I
got from a friend many years ago. It is relay delicious. The sauerkraut
comes out more like coconut.

>From: "Michael"

>(Snipped) bought three 9"
>cake pans. If I had wanted a three-layered cake, would I simply use
>the same recipe and same quantities but just distribute the batter
>over three pans instead of two?

I never found that to work really well. It's hard to judge how much is in each
pan and they seem to get a little dry since not as much is in each pan, etc.

Better to make two rounds and then try this:
place toothpicks in the sides of a layer at the mid-point. Using a good
serrated bread knife or extremely sharp knife slice the layer in half using the
toothpicks as guides. The two layers will give you a nice 4 layer cake and
lots of height. I like to use a pudding or jam filling in the middle layers to
avoid over-sweet icing throughout the cake.

This works very well on rectangular cakes using different fillings like a
mousse for a gourmet touch.

You might as well make 2 cakes (4 cake pans), and freeze one layer for later
use.

By the way, a tiny touch of cinnamon in chocolate cake brings out the chocolate
flavor. Just a tiny bit-you won't even taste it.

Henrietta

>From: "Michael"

>(Snipped) bought three 9"
>cake pans. If I had wanted a three-layered cake, would I simply use
>the same recipe and same quantities but just distribute the batter
>over three pans instead of two?

I never found that to work really well. It's hard to judge how much is in each
pan and they seem to get a little dry since not as much is in each pan, etc.

Better to make two rounds and then try this:
place toothpicks in the sides of a layer at the mid-point. Using a good
serrated bread knife or extremely sharp knife slice the layer in half using the
toothpicks as guides. The two layers will give you a nice 4 layer cake and
lots of height. I like to use a pudding or jam filling in the middle layers to
avoid over-sweet icing throughout the cake.

This works very well on rectangular cakes using different fillings like a
mousse for a gourmet touch.

You might as well make 2 cakes (4 cake pans), and freeze one layer for later
use.

By the way, a tiny touch of cinnamon in chocolate cake brings out the chocolate
flavor. Just a tiny bit-you won't even taste it.

Henrietta

>From: "Michael"

>(Snipped) bought three 9"
>cake pans. If I had wanted a three-layered cake, would I simply use
>the same recipe and same quantities but just distribute the batter
>over three pans instead of two?

I never found that to work really well. It's hard to judge how much is in each
pan and they seem to get a little dry since not as much is in each pan, etc.

Better to make two rounds and then try this:
place toothpicks in the sides of a layer at the mid-point. Using a good
serrated bread knife or extremely sharp knife slice the layer in half using the
toothpicks as guides. The two layers will give you a nice 4 layer cake and
lots of height. I like to use a pudding or jam filling in the middle layers to
avoid over-sweet icing throughout the cake.

This works very well on rectangular cakes using different fillings like a
mousse for a gourmet touch.

You might as well make 2 cakes (4 cake pans), and freeze one layer for later
use.

By the way, a tiny touch of cinnamon in chocolate cake brings out the chocolate
flavor. Just a tiny bit-you won't even taste it.

Henrietta

In article .com>,
"Michael" > wrote:

> Baked my first cake this evening!

Congratulations!

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article .com>,
"Michael" > wrote:

> Baked my first cake this evening!

Congratulations!

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:

>You might as well make 2 cakes (4 cake pans), and freeze one layer for later
>use.

Or three layer cakes and some cupcakes!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:

>You might as well make 2 cakes (4 cake pans), and freeze one layer for later
>use.

Or three layer cakes and some cupcakes!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:

>You might as well make 2 cakes (4 cake pans), and freeze one layer for later
>use.

Or three layer cakes and some cupcakes!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress > wrote in
:

> On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:
>
>>You might as well make 2 cakes (4 cake pans), and freeze one layer for
>>later use.
>
> Or three layer cakes and some cupcakes!
>
> Carol

Or 3 8-inch layers. They will be thicker and will bake better. The baking
time will need to be adjusted in any case.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Michael" > wrote in
ups.com:

> Thanks for all the kind comments. The cake was delicious. I saved a
> slice for the daughter and the wife and brought the rest of it into
> work.
> I definitely want to get a rack to cool them on.
>
> A couple of questions have come to mind. First, I bought three 9"
> cake pans. If I had wanted a three-layered cake, would I simply use
> the same recipe and same quantities but just distribute the batter
> over three pans instead of two? I assume that I would definitely
> need to increase the amount of icing to account for the extra layer.

Certainly you can do this, but be aware that the baking time will need to
be adjusted down as the cake layers will cook more quickly. Perhaps a
better option is using 3 8-inch pans in place of 2 9-inch pans.

> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.

German Chocolate Cake is distinctly different from any other chocolate
cake. Both the recipe and the chocolate are somewhat different, in that
it calls for "German's Sweet Chocolate". This is not a dark chocolate,
but has a very pleasant taste that goes well with the traditional filling.
As a rule, German Chocolate Cakes have filling between the layers and on
top, but the sides are left unfrosted.

Original German Chocolate Cake

(3 layers)

4 oz german sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Melt chocolate in boiling water. Cream butter and sugar until
fluffy, add egg yolks, vanilla, and chocolate. Add dry
ingredients alternately with buttermilk. Fold in egg whites.
Pour into three 9" pans, lined on bottoms with wax paper.
Bake at 350 for 30-35 minutes. Frost tops with Coconut Pecan
Frosting, leaving sides unfrosted.


Coconut Pecan Filling and Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans

Combine all except coconut and pecans in a saucepan. Cook
over medium heat, stirring constantly, about 12 minutes.
When mixture thickens, remove from heat. Stir in coconut
and pecans. Cool until spreadable.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Michael" wrote
(snip)
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.
>
> Thank you, Michael
>

German Chocolate cake is a whole different game. The cake is a lighter
color and flavor and has a "fluffier", softer crumb. You'll understand when
you read the recipe instructions. Here's a link about the concoction, and
it has a recipe. I offer my Mother's (and mine) following---

http://www.serve.com/shea/germusa/germchoc.htm

I haven't made my mother's tried and true recipe in way too many years---DH
has a moderate allergic reaction with coconut---but here it is. Read
through carefully before beginning. I'm trying to make Mom's instructions
clear, but we're talking the school of I-know-what-I'm-doing cooking! :-)
By the way, you get to use 3 layer pans!

German Chocolate Cake

1 pkg Baker's German sweet chocolate (If I remember correctly, this stuff
comes in a small box of individually wrapped packages; use just one
package.)
1/2 c boiling water (to melt solid chocolate)
1 c butter or margarine (room temperature)
2 c sugar
4 egg yolks, unbeaten (see below for using whites)
1 tsp vanilla
2 1/2 c sifted cake flour (grocery store staple)
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
4 egg whites, stiffly beaten (do after melting chocolate, but before
starting remainder of recipe)

Melt chocolate in boiling water. Cool. Beat egg whites. Using an electric
mixer (hand or stand), cream butter and sugar until light and fluffy. Add
egg yolks, one at a time, beating to blend after each. Add vanilla and
chocolate/water, and mix until blended.

Sift cake flour with soda and salt. Alternately add sifted dry ingredients
and buttermilk to chocolate mixture, blending after each addition, until
batter is smooth. Fold in stiffly beaten egg whites.

Pour batter equally (yeah, right!) into 3 prepared 8- or 9-inch layer pans.
(I was taught this method to prepare a cake layer pan, but I'm old! Using a
layer pan bottom as a pattern, draw a pattern on regular kitchen waxed paper
[works just fine, don't buy parchment] and cut enough for the number of
pans. Lightly grease the pans with shortening; place the wax round on the
bottom of each and lightly grease that; lightly flour each greased
pan.)(Since you're a new baker, I'll explain lightly flour [I'm a very old
4-h'er!]---It means put a teaspoon or two of flour in the pan and shake it
around until you've coated the surfaces with a thin grain of flour. I know
you knew that, but I needed to be pompous and pedantic and ... ! :-) )

Bake 30 to 40 minutes (using the toothpick method---it comes out
clean---done) at 350 degrees F.

Coconut Frosting

1 c evaporated milk
1 c sugar
3 egg yolks
1/4 lb (1 stick) butter or margarine
1 tsp vanilla
1 1/3 c coconut

Combine evaporated milk, sugar, egg yolks, butter (margarine), and vanilla
in saucepan. Cook over medium heat, stirring constantly, until
thickened---about 10 - 15 minutes. Remove from heat and add coconut. Stir
until cooled.

Frosting Method

Because this cake is so fluffy and light, you really need to be careful
frosting it with such a heavy frosting. My only suggestion---consider it
like spreading cold butter on Wonder bread!

Pam

"Michael" wrote
(snip)
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.
>
> Thank you, Michael
>

German Chocolate cake is a whole different game. The cake is a lighter
color and flavor and has a "fluffier", softer crumb. You'll understand when
you read the recipe instructions. Here's a link about the concoction, and
it has a recipe. I offer my Mother's (and mine) following---

http://www.serve.com/shea/germusa/germchoc.htm

I haven't made my mother's tried and true recipe in way too many years---DH
has a moderate allergic reaction with coconut---but here it is. Read
through carefully before beginning. I'm trying to make Mom's instructions
clear, but we're talking the school of I-know-what-I'm-doing cooking! :-)
By the way, you get to use 3 layer pans!

German Chocolate Cake

1 pkg Baker's German sweet chocolate (If I remember correctly, this stuff
comes in a small box of individually wrapped packages; use just one
package.)
1/2 c boiling water (to melt solid chocolate)
1 c butter or margarine (room temperature)
2 c sugar
4 egg yolks, unbeaten (see below for using whites)
1 tsp vanilla
2 1/2 c sifted cake flour (grocery store staple)
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
4 egg whites, stiffly beaten (do after melting chocolate, but before
starting remainder of recipe)

Melt chocolate in boiling water. Cool. Beat egg whites. Using an electric
mixer (hand or stand), cream butter and sugar until light and fluffy. Add
egg yolks, one at a time, beating to blend after each. Add vanilla and
chocolate/water, and mix until blended.

Sift cake flour with soda and salt. Alternately add sifted dry ingredients
and buttermilk to chocolate mixture, blending after each addition, until
batter is smooth. Fold in stiffly beaten egg whites.

Pour batter equally (yeah, right!) into 3 prepared 8- or 9-inch layer pans.
(I was taught this method to prepare a cake layer pan, but I'm old! Using a
layer pan bottom as a pattern, draw a pattern on regular kitchen waxed paper
[works just fine, don't buy parchment] and cut enough for the number of
pans. Lightly grease the pans with shortening; place the wax round on the
bottom of each and lightly grease that; lightly flour each greased
pan.)(Since you're a new baker, I'll explain lightly flour [I'm a very old
4-h'er!]---It means put a teaspoon or two of flour in the pan and shake it
around until you've coated the surfaces with a thin grain of flour. I know
you knew that, but I needed to be pompous and pedantic and ... ! :-) )

Bake 30 to 40 minutes (using the toothpick method---it comes out
clean---done) at 350 degrees F.

Coconut Frosting

1 c evaporated milk
1 c sugar
3 egg yolks
1/4 lb (1 stick) butter or margarine
1 tsp vanilla
1 1/3 c coconut

Combine evaporated milk, sugar, egg yolks, butter (margarine), and vanilla
in saucepan. Cook over medium heat, stirring constantly, until
thickened---about 10 - 15 minutes. Remove from heat and add coconut. Stir
until cooled.

Frosting Method

Because this cake is so fluffy and light, you really need to be careful
frosting it with such a heavy frosting. My only suggestion---consider it
like spreading cold butter on Wonder bread!

Pam

"Michael" > wrote in message
ups.com...
> Thanks for all the kind comments. The cake was delicious. I saved a
> slice for the daughter and the wife and brought the rest of it into
> work.
> I definitely want to get a rack to cool them on.
>
> A couple of questions have come to mind. First, I bought three 9"
> cake pans. If I had wanted a three-layered cake, would I simply use
> the same recipe and same quantities but just distribute the batter
> over three pans instead of two? I assume that I would definitely
> need to increase the amount of icing to account for the extra layer.
>
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.
>
> Thank you, Michael
>

There is a German chocolate cake article in the current issue of 'Cook's
Illustrated'. I haven't tried it yet, but I've had good success with their
recipes.

--Rich

"Michael" > wrote in message
ups.com...
> Thanks for all the kind comments. The cake was delicious. I saved a
> slice for the daughter and the wife and brought the rest of it into
> work.
> I definitely want to get a rack to cool them on.
>
> A couple of questions have come to mind. First, I bought three 9"
> cake pans. If I had wanted a three-layered cake, would I simply use
> the same recipe and same quantities but just distribute the batter
> over three pans instead of two? I assume that I would definitely
> need to increase the amount of icing to account for the extra layer.
>
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.
>
> Thank you, Michael
>

There is a German chocolate cake article in the current issue of 'Cook's
Illustrated'. I haven't tried it yet, but I've had good success with their
recipes.

--Rich

On Fri, 17 Dec 2004 01:03:38 GMT, Wayne Boatwright > wrote:

>Damsel in dis Dress > wrote in
:
>
>> On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:
>>
>>>You might as well make 2 cakes (4 cake pans), and freeze one layer for
>>>later use.
>>
>> Or three layer cakes and some cupcakes!
>>
>> Carol
>
>Or 3 8-inch layers. They will be thicker and will bake better. The baking
>time will need to be adjusted in any case.

I like your way the best. 9-inch cakes tend to be awfully thin. 8-inchers
look nicer make into a layer cake.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri, 17 Dec 2004 01:03:38 GMT, Wayne Boatwright > wrote:

>Damsel in dis Dress > wrote in
:
>
>> On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:
>>
>>>You might as well make 2 cakes (4 cake pans), and freeze one layer for
>>>later use.
>>
>> Or three layer cakes and some cupcakes!
>>
>> Carol
>
>Or 3 8-inch layers. They will be thicker and will bake better. The baking
>time will need to be adjusted in any case.

I like your way the best. 9-inch cakes tend to be awfully thin. 8-inchers
look nicer make into a layer cake.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Gratz! *giggles*

>Baked my first cake this evening! I got both the cake and the frosting
>recipe from the back of the Hershey's cocoa container, something like
>the "Perfectly Chocolate" chocolate cake. I have used the frosting
>recipe many times before for brownies, but this time I thinned it a bit
>and used the beater on it. It's a two-layer affair baked in 9" pans.
>Not much problem getting them out of the pan, but I didn't have a wire
>rack to cool them on. I might have got a little overanxious and iced
>it before it was totally cool. I put it in the frig to hopefully avoid
>a meltdown.
>
>Uh... didn't really have anything to say except that. I was excited
>about my first cake and wanted to share the experience.
>
>Michael
>
>
>
>
>
>
>
>

Gratz! *giggles*

>Baked my first cake this evening! I got both the cake and the frosting
>recipe from the back of the Hershey's cocoa container, something like
>the "Perfectly Chocolate" chocolate cake. I have used the frosting
>recipe many times before for brownies, but this time I thinned it a bit
>and used the beater on it. It's a two-layer affair baked in 9" pans.
>Not much problem getting them out of the pan, but I didn't have a wire
>rack to cool them on. I might have got a little overanxious and iced
>it before it was totally cool. I put it in the frig to hopefully avoid
>a meltdown.
>
>Uh... didn't really have anything to say except that. I was excited
>about my first cake and wanted to share the experience.
>
>Michael
>
>
>
>
>
>
>
>

"Michael" > wrote in
oups.com:

> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.
>
> Michael


Michael,

Congrats!

Feeling kinda/sorta envious, your first cake success inspired me to make
my first. An orange bundt cake.

It turned out great. Not like Mom used to make, but for a first attempt,
not bad. Used the following web recipe:

http://www.cooksrecipes.com/cake/ora...ke-recipe.html

And some bundt cake safety tips I culled from:

http://www.baking911.com/cakes_bundt.htm

All the best,

Andy

"Michael" > wrote in
oups.com:

> Baked my first cake this evening! I got both the cake and the frosting
> recipe from the back of the Hershey's cocoa container, something like
> the "Perfectly Chocolate" chocolate cake. I have used the frosting
> recipe many times before for brownies, but this time I thinned it a bit
> and used the beater on it. It's a two-layer affair baked in 9" pans.
> Not much problem getting them out of the pan, but I didn't have a wire
> rack to cool them on. I might have got a little overanxious and iced
> it before it was totally cool. I put it in the frig to hopefully avoid
> a meltdown.
>
> Uh... didn't really have anything to say except that. I was excited
> about my first cake and wanted to share the experience.
>
> Michael


Michael,

Congrats!

Feeling kinda/sorta envious, your first cake success inspired me to make
my first. An orange bundt cake.

It turned out great. Not like Mom used to make, but for a first attempt,
not bad. Used the following web recipe:

http://www.cooksrecipes.com/cake/ora...ke-recipe.html

And some bundt cake safety tips I culled from:

http://www.baking911.com/cakes_bundt.htm

All the best,

Andy

Damsel in dis Dress > wrote in
:

> On Fri, 17 Dec 2004 01:03:38 GMT, Wayne Boatwright > wrote:
>
>>Damsel in dis Dress > wrote in
m:
>>
>>> On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:
>>>
>>>>You might as well make 2 cakes (4 cake pans), and freeze one layer for
>>>>later use.
>>>
>>> Or three layer cakes and some cupcakes!
>>>
>>> Carol
>>
>>Or 3 8-inch layers. They will be thicker and will bake better. The
>>baking time will need to be adjusted in any case.
>
> I like your way the best. 9-inch cakes tend to be awfully thin.
> 8-inchers look nicer make into a layer cake.
>
> Carol

Thanks, Carol. My mom had a rule of thumb, and it was all about
proportion; 2 layers - 7-inch cake, 3 layers - 8-inch cake, 4-layers - 9-
inch cake. The height to width ratio just seems right. There were only a
few 9-inch 4-layer cakes that she made.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Damsel in dis Dress > wrote in
:

> On Fri, 17 Dec 2004 01:03:38 GMT, Wayne Boatwright > wrote:
>
>>Damsel in dis Dress > wrote in
m:
>>
>>> On 16 Dec 2004 16:46:29 GMT, (Hazels65) wrote:
>>>
>>>>You might as well make 2 cakes (4 cake pans), and freeze one layer for
>>>>later use.
>>>
>>> Or three layer cakes and some cupcakes!
>>>
>>> Carol
>>
>>Or 3 8-inch layers. They will be thicker and will bake better. The
>>baking time will need to be adjusted in any case.
>
> I like your way the best. 9-inch cakes tend to be awfully thin.
> 8-inchers look nicer make into a layer cake.
>
> Carol

Thanks, Carol. My mom had a rule of thumb, and it was all about
proportion; 2 layers - 7-inch cake, 3 layers - 8-inch cake, 4-layers - 9-
inch cake. The height to width ratio just seems right. There were only a
few 9-inch 4-layer cakes that she made.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Andy wrote:

Feeling kinda/sorta envious, your first cake success inspired me to
make
my first. An orange bundt cake.

************
Sounds great! An orange cake sounds delicious. What is the history of
bundt cakes? I seem to remember a time when they didn't exist (up
through the late 60s?), and then all of a sudden they became popular
and
stayed that way. One of the things I like about bundts is when they
are
baked until they have a sort of crust to them, which is just out of
this
world wonderful.

I had to run up to Indianapolis on business today, but tomorrow I plan
on
picking up a springform pan and trying one of the great cheesecake
recipes
that people have suggested, and on Sunday I'm going to have a go at the
German chocolate cake that Wayne suggested.

Michael

Andy wrote:

Feeling kinda/sorta envious, your first cake success inspired me to
make
my first. An orange bundt cake.

************
Sounds great! An orange cake sounds delicious. What is the history of
bundt cakes? I seem to remember a time when they didn't exist (up
through the late 60s?), and then all of a sudden they became popular
and
stayed that way. One of the things I like about bundts is when they
are
baked until they have a sort of crust to them, which is just out of
this
world wonderful.

I had to run up to Indianapolis on business today, but tomorrow I plan
on
picking up a springform pan and trying one of the great cheesecake
recipes
that people have suggested, and on Sunday I'm going to have a go at the
German chocolate cake that Wayne suggested.

Michael