The most dangerous cake recipe in the world!

[Catalina]

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.

 

[kryptoniteqhs]

just made it and then i made the margerin/powdered sugar/vanilla extract frosting...im just letting the cake cool and then its game on!

 

[Andora]

I'm getting ready to try this! I'm a little nervous.

 

[RavenStorm]

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.

 

[BettyR]

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".

 

[EweSheep]

Man, low carb it is not!

I had a friend that tried it and she said it was delicious!

 

[Poulets De Cajun]

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...

 

[charmed one]

I gave up chocolate for lent...

 

[Poulets De Cajun]

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!

 

[Robin'sBrood]

^^^ Need to use a bigger mug.

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!