The most dangerous cake recipe in the world!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BettyR, Mar 11, 2009.

  1. Catalina

    Catalina Songster

    Jul 19, 2007
    Yeah I cooked my first one for 3 mins. and it was a little rubbery.
    I've cooked the other ones at 2 1/2 or 2 mins. and they were soft and gooey.
  2. kryptoniteqhs

    kryptoniteqhs Rosecomb Rich

    Nov 14, 2008
    Perris, CA
    just made it and then i made the margerin/powdered sugar/vanilla extract just letting the cake cool and then its game on!
  3. Andora

    Andora Songster

    Aug 26, 2008
    Lexington, Kentucky
    I'm getting ready to try this! I'm a little nervous. [​IMG]
  4. RavenStorm

    RavenStorm Songster

    Jun 1, 2008
    Southern CA
    Lol, I told my DBF about seeing this and the only thing he could think to ask me was "Can we change it around so that it is more like pound cake?"

    He HATES sweets, but once in a blue moon he desires pound cake like you wouldn't believe and asks me to make it when I have no time at all! I'll have to fiddle with the recipe, but I doubt it will come to fruition.
  5. BettyR

    BettyR Songster

    Mar 1, 2008
    Texas Gulf Coast
    Quote:I think you could do it...old time pound cake was:

    a pound of flour
    a pound of butter
    a pound of sugar
    a pound of eggs

    Just adjust the ingredients to as close as you can get to the same and see what happens.

    By the way...this is the best pound cake ever and it's really easy to make. The lady that shared this recipe owns a catering business and she says this is one of her most requested recipes.

    Judie's "Big" Pound Cake
    Posted on CopyKats by: COOKnQT January12,1998

    3 c. sugar
    3 c. flour
    6 eggs
    2 sticks butter (softened)
    1/2 c. shortening
    1 c. milk
    1 tablespoon vanilla
    3 tsp. baking powder

    Place all ingredients in a "LARGE" bowl .....
    Beat 5 minutes on high speed
    Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan)

    Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)

    Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
    Dust with powdered sugar

    The pan I prefer to use most often (for a Bundt)is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers, I don't even think they make it anymore.

    It fits perfectly in a 1/2 sheet pan.

    As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
    Last edited: Mar 15, 2009
  6. EweSheep

    EweSheep Flock Mistress

    Jan 12, 2007
    Land of Lincoln
    Man, low carb it is not! [​IMG]

    I had a friend that tried it and she said it was delicious!
  7. I made another cake last night. It wasn't as rubbery as the first one, but look what it did!! I used two bantam eggs instead of just one this time...

  8. charmed one

    charmed one Show Me State Gal

    [​IMG] I gave up chocolate for lent...
  9. Ok... whoever the original poster is on this little cake thing is just pure evil! I've made my third one this week and they are getting better....

    I guess I'm starting to Master the Cake!
  10. Robin'sBrood

    Robin'sBrood Flock Mistress

    May 8, 2008
    North Carolina
    ^^^ Need to use a bigger mug. [​IMG]

    I made another one earlier this week too. I used 1 banty egg, butter instead of oil, and I added a big blob of soft cream cheese when I stirred in the chocolate chips. SOOOOOOO GOOD! [​IMG]

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