Comments on: Chocolate Cake with Caramel Benefits http://www.cookingbythebook.com/cookbook-reviews/chocolate-cake-caramel-benefits/ Tue, 07 Feb 2012 02:06:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jim Droesch http://www.cookingbythebook.com/cookbook-reviews/chocolate-cake-caramel-benefits/#comment-110 Jim Droesch Wed, 07 Jul 2010 15:07:04 +0000 http://www.cookingbythebook.com/blog/?p=751#comment-110 The cake recipe is very similar to the "Perfectly Chocolate" chocolate cake recipe printed on the side of the Hershey's cocoa boxes. The quantities have been changed slightly, but it is indeed a wonderful cake. It has been the "go-to" recipe when we want chocolate cake, everything else pales in comparison. If you want to make it even more sinful, slice your 9" cakes in half and turn it into a 4-layer cake. My son and I agree that the proximity of "cake" to "frosting" is crucial in making an over-the-top dessert. I am going to have to try your technique for making the caramel-whipped cream frosting. I saw a recipe for that in Bon Apetit about 15 years ago and it sounded wonderful. Unfortunately. their technique didn't work despite repeated attempts. Thanks for the info. The cake recipe is very similar to the “Perfectly Chocolate” chocolate cake recipe printed on the side of the Hershey’s cocoa boxes. The quantities have been changed slightly, but it is indeed a wonderful cake. It has been the “go-to” recipe when we want chocolate cake, everything else pales in comparison. If you want to make it even more sinful, slice your 9″ cakes in half and turn it into a 4-layer cake. My son and I agree that the proximity of “cake” to “frosting” is crucial in making an over-the-top dessert.

I am going to have to try your technique for making the caramel-whipped cream frosting. I saw a recipe for that in Bon Apetit about 15 years ago and it sounded wonderful. Unfortunately. their technique didn’t work despite repeated attempts. Thanks for the info.

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