My favorite as a kid, my Mother baked something nearly every day, but her Marble Cake was splendid! Baked in a large loaf pan. My kitchen exploits began with that old recipe of hers, hand written, copied from no one knew where. Turned out last time, my wife's biggest loaf pan was too small to accommodate the old recipe's amount of batter......so I searched on line. Found a recipe of similar ingredients, but less of them. Today, I finally tried it: Looks, tastes great! Tonight I frosted it with my own mix of chocolate frosting, containing no sugar or artificial sweetener......no pic, but ask how I did that? Frank
I don't really bake cakes, unless it's the birthday of someone special. It's been a while, but I do requests. German Chocolate was likely the most complex I've done. So how DID you get the marbling? And how do you make frosting without ssweetener? My chocolate frosting has cocoa powder, 10x sugar, butter, vanilla and a little brewed coffee (to add a mocha flavor.)
My mother was the baker in the family. She was fabulous at it too. I didn't bake simply because I wasn't a cake eater and did not consume enough bread to warrant the effort. But, I love creating my brand of unique dishes. I'd just play it by ear and add things to different dishes as I went along. Never created a recipe that I kept.
Good job @Frank Sanoica We don't care for frosting much so I use powered sugar mixed with fruit or something. My all time favorite is talking a cake stll warm.poking holes in it and topping with Chocolate syrup. Sometimes just do with powered sugar and tad of milk . Tasty
@Nancy Hart @Beth Gallagher I apologize for my hasty wording: "containing no sugar...", I meant no ADDED sugar...... I used 3 Tbls. Butter, 3 Tbls. Philadelphia Cream Cheese, and 1/4 Cup of these: The resulting frosting, or icing, is fairly stiff at room temperature, doesn't dribble all over, and is very chocolaty and sweet tasting. Sorry, no magic involved. Most all recipes I found use powdered (confectioners) sugar and I've grown to hate the stuff, so I thought leaving it out a good idea. The powdered sugar seems used to achieve adequate thickening of the stuff.....while making it all the less healthful, and too sweet. Frank
You know, maybe the reason I never noticed an overwhelming sweetness from powdered sugar is because I've almost exclusively made chocolate frosting using cocoa powder. I think the bitterness of the cocoa powder cuts the sweetness of the powdered sugar (and vice versa.) All other cakes I've made have their specific frosting (like German Chocolate or lemon cakes.) I really dislike bakery cakes specifically because the frosting is way too sweet for me. And it tastes "off," as though there's no butter in it (which I think also cuts the sweetness.) It's almost like eating marshmallows.
@Frank Sanoica: Have you ever made old fashioned spice cake? With cream cheese frosting? Since you shopped at A&P, remember their Jane Parker Spanish Bar cake?
@Nancy Hart Actually, I'm no "kind-o-sewer" when it comes to baking and cooking, so no, I have not made spice cake, b ut love anything cheesy. The Spanish Bar Cake looks delish! Frank