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Old 09-03-2013, 10:15 PM   #21
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Originally Posted by GotGarlic View Post
Andy M posted a recipe for an easy chocolate cake. Do a search for it.
...and here it is.

Busy-Day Chocolate Cake Recipe | Cooking | How To | Martha Stewart Recipes

I topped it with Alix's chocolate ganache frosting. Perfect!
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Old 09-05-2013, 02:54 AM   #22
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Hmmmm that does look tasty indeed. But back to the original question...do you think this recipe could be quadrupled?
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Old 09-05-2013, 10:11 AM   #23
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Hmmmm that does look tasty indeed. But back to the original question...do you think this recipe could be quadrupled?
I really doubt it.

Now you are talking about quadrupling, not just doubling, the cake recipe.

Do you want a cake that is four times as tall or one with four times the surface area or one that is twice as tall and twice the surface area? That makes a difference.
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Old 09-05-2013, 10:16 AM   #24
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Originally Posted by Andy M. View Post
...and here it is.

Busy-Day Chocolate Cake Recipe | Cooking | How To | Martha Stewart Recipes

I topped it with Alix's chocolate ganache frosting. Perfect!
That looks an awful lot like the one I posted, Quick Chocolate Cake TNT, slightly modified from a cookbook by Edna Staebler. It uses melted butter instead of oil.
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Old 09-05-2013, 10:36 AM   #25
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That looks an awful lot like the one I posted, Quick Chocolate Cake TNT, slightly modified from a cookbook by Edna Staebler. It uses melted butter instead of oil.
Martha is an ex-con so I guess she could have taken it.
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Old 09-05-2013, 10:59 AM   #26
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Martha is an ex-con so I guess she could have taken it.
It's an old recipe. Edna Staebler wrote that she thought you probably already had the recipe, but that it was so good that she wanted to make sure you had it.
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Old 09-05-2013, 11:28 AM   #27
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I really doubt it.

Now you are talking about quadrupling, not just doubling, the cake recipe.

Do you want a cake that is four times as tall or one with four times the surface area or one that is twice as tall and twice the surface area? That makes a difference.
Or is it you need a cake to serve 4x as many people? I have a recipe book for volume cooking (from the restaurant my parents once owned). It has recipes for cakes that serve 40 people.
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Old 09-07-2013, 11:44 AM   #28
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or is it you need a cake to serve 4x as many people? I have a recipe book for volume cooking (from the restaurant my parents once owned). It has recipes for cakes that serve 40 people.
bingo!!!
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Old 09-07-2013, 09:13 PM   #29
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Can you post the name and author of this book? Also, what are the magic words I would use in google to find more books like this? or better yet, free recipes on line for 40 or more people.
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Old 09-08-2013, 10:01 AM   #30
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Lightbulb

Usually when I bake cakes I add more milk than water. Most people think this shouldn't be done but actually it makes for a much lighter, fluffier and softer cake. I always get praises when I make my lemon cupcakes. My sister in law bakes too and she says hers never turn out as fluffy as mine. She asked me how I get mine so soft and I told her I use milk instead of water. Maybe use should try this. I also rarely get cracks in my cakes either.
Hope I helped :)
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Problems doubling a recipe I have a cake pan that requires me to double the recipe for a chocolate cake that I often make (recipe requires 3 cups flour, 2 cups sugar, 1 cup oil, 2 cups water and 2 tsp baking soda, to give you an idea. In the past I had trouble with the cake cracking very early in the baking time. This last time I added quite a bit more water to the batter - more than 5 cups instead of the required 4 - and the batter thinned out and produced a cake with almost no crack and no crown - pretty flat on top. These are good things but it was also a bit heavier, not the light airy cake that the recipe usually makes. Should I add a little more baking soda to the recipe? Cook at a lower/higher temperature? 3 stars 1 reviews
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