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Buttermilk chocolate cake by paperseed. I iced it with a thin layer of fudge between the two layers, and then iced the entire cake with coconut pecan (to make a german chocolate cake). I used the half recipe. For the coffee, I used 12 oz of H2O and 2 heaping tbsp of coffee. The batter will be thin, but that's okay! Very good cake, I liked it as much as boxed versions. Very moist.
Chocolate Buttermilk Cupcakes. Love this recipe, which comes straight from the Magnolia Bakery cookbook. The cupcakes turned out light, moist and tender. The chocolate flavor was spot on - I actually liked that they were not too sweet. These cupcakes were made in next to no time. The batter made 28 cupcakes, which I baked for 23 minutes at 350F. The icing, a simple whipped chocolate ganache, made frosting the cakes so easy. I actually made these cupcakes again last night, using a simple cream cheese/butter/heavy cream/vanilla bean frosting. Everyone at work liked them. This recipe is a keeper. 10/10. RUTH YEAMAN.