As the title implies, this recipe kept up with the theme of this cookbook: lots of butter. This recipe has so much butter in it. While I didn’t alter the amount of butter, I did use low fat buttermilk and sour cream in the cake and omitted the brewed coffee. Like Julie, for the icing I used 18 oz of semisweet chocolate chips and omitted the rum and espresso powder (what section of the grocery store is espresso powder in?!).
Chocolate Buttercream Cake & Buttercream Icing (page 194-196)
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6 comments:
I buy a lot of specialty kitchen stuff from this site: http://www.kingarthurflour.com/
I have expresso powder I got from there last year. I LOVE this site!
Oh thanks Janice! I will check into that website!
Darby, Darby, Darby...didn't we just talk last night about sweets and how we have no self control? Then you go and make the most delicious looking cake ever the very next day?! Get a hold of yourself!! :o) Just kidding! Wanna share??
haha Morgan, you're so right, but in myu defense I made it right before smallgroup....but yes I'd love to share! Please come split it with me :-)
So Darby...you didn't comment in your blog if this was REALLY yummy or just so so?? I'm thinking about making it for my sis in law bday cake with probably the tweeks you made.
who knew you were such a gourmet chef! We all know most of the guys in our small group are but you kept this secret of yours from us!!:)
Haylee, I dont know if I'm a chef, but the kitchen is my domain in our house (and probably my favorite way to serve others). The cake, was good, but not as moist as I like it. Someone else posted that they substituted applesauce for some up the more fatty ingredients and I have found in the past that that does make it a bit more moist, not to mention healthier.
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