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Old 07-28-2006, 02:04 PM   #11
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No, you already said it wasn't. With a coconut icing the 1-2-3-4 cake might make it, but as I said, I don't usually think of that as "dense".
If it was very moist and sweet I was going to suggest tres leches.
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Old 07-28-2006, 02:09 PM   #12
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Quote:
Originally Posted by Gretchen
No, you already said it wasn't. With a coconut icing the 1-2-3-4 cake might make it, but as I said, I don't usually think of that as "dense".
If it was very moist and sweet I was going to suggest tres leches.
Ah, never heard of tres leches. I bow to your culinary knowledge.
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Old 07-28-2006, 02:14 PM   #13
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Just found this on a google search:

"One way that I've found to add "denseness or weight" to a cake mix is to substitute yogurt or sour cream for the liquids."

Anyone have some input on that?
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Old 07-28-2006, 06:53 PM   #14
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Sour Cream adds more density to any cake mix without adding sweetness. In fact depending on how tangy the sour cream is, it can actually cut some of the sweetness. I use this a lot as I prefer a heavier vs fluffy cake. Heavier cakes hold up better if stacking or adding a lot of decorating.
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Old 07-28-2006, 08:10 PM   #15
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Caryl, that is a great justification for using sour cream in my cheesecakes. Thanks for the insight, you're awesome!!!
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Old 07-28-2006, 08:13 PM   #16
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May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, enough hope to make you happy.

And friends like you to make life worthwhile
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Old 07-28-2006, 10:37 PM   #17
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You know, you could call the bakery and ask them. Googling for things that might make it "denser" isn't really going to get the recipe. Or you could just start with what we have suggested and report back.
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Old 07-31-2006, 01:29 PM   #18
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Quote:
Originally Posted by Gretchen
I don't think the 1-2-3-4 cake would be dense. It is very delicious however. Makes a great caramel cake with homemade caramel icing.
Was the cake a pound cake?
Gretchen, the recipe I posted above -does - make a dense cake - almost like a crumb cake. Why don't you post a recipe you have for a 'dense' yellow cake, so we can compare?
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Old 07-31-2006, 01:33 PM   #19
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I don't have one and I'd take your word for it. The times I have made it--and the lady in DH's home town that made caramel cake with it--I just wouldn't describe it as dense. I'd suggest that the OP make it rather than me and decide if that is what it is. I think pound cake is dense. 1234 cake has a sort of crumb, as you said. Maybe that is dense to you.
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Old 08-01-2006, 09:22 AM   #20
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Quote:
Originally Posted by Gretchen
I don't have one and I'd take your word for it. The times I have made it--and the lady in DH's home town that made caramel cake with it--I just wouldn't describe it as dense. I'd suggest that the OP make it rather than me and decide if that is what it is. I think pound cake is dense. 1234 cake has a sort of crumb, as you said. Maybe that is dense to you.
I'm not sure how you can comment on the qualities of a cake you don't have a recipe for, and have never made.
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