Great cake.
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This one is for you Dr. Pain.
I was standing in line behind to ladies talking about baking cakes. Several days later I came up with this:Great Cake:
You start off with a "store bought"cake mix, in this case Cherry Chip (or some other cherry cake mix). Follow the directions on the package, but replace the water with a cherry flavored soda ( I prefer Cherry 7up). divide this cake mix as per the directions so that you have it in 2 cake pans, and follow the baking instructions. Once you can insert a toothpick into the cake, and have it come out clean, they are done. Once the cake pans have cooled, you have 2 cakes. Cut these both in half so that you have 4 layers. Place the first layer down on a plate, and then cover it with Cherry Jam, and then the next cake layer, and another layer of Cherry Jam, and then the next, and more Cherry Jam. I then frost the cake with a good rich Chocolate frosting. I do this cake the day before I want to serve it so that the Jam soaks into the cake.
I am sure that this can be done with Strawberry and Peach cake mixes as well.
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This one is for you Dr. Pain.
I was standing in line behind to ladies talking about baking cakes. Several days later I came up with this:Great Cake:
You start off with a "store bought"cake mix, in this case Cherry Chip (or some other cherry cake mix). Follow the directions on the package, but replace the water with a cherry flavored soda ( I prefer Cherry 7up). divide this cake mix as per the directions so that you have it in 2 cake pans, and follow the baking instructions. Once you can insert a toothpick into the cake, and have it come out clean, they are done. Once the cake pans have cooled, you have 2 cakes. Cut these both in half so that you have 4 layers. Place the first layer down on a plate, and then cover it with Cherry Jam, and then the next cake layer, and another layer of Cherry Jam, and then the next, and more Cherry Jam. I then frost the cake with a good rich Chocolate frosting. I do this cake the day before I want to serve it so that the Jam soaks into the cake.
I am sure that this can be done with Strawberry and Peach cake mixes as well.
Idaho Smokey My waist hates you!!!
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This one is for you Dr. Pain.
I was standing in line behind to ladies talking about baking cakes. Several days later I came up with this:Great Cake:
You start off with a "store bought"cake mix, in this case Cherry Chip (or some other cherry cake mix). Follow the directions on the package, but replace the water with a cherry flavored soda ( I prefer Cherry 7up). divide this cake mix as per the directions so that you have it in 2 cake pans, and follow the baking instructions. Once you can insert a toothpick into the cake, and have it come out clean, they are done. Once the cake pans have cooled, you have 2 cakes. Cut these both in half so that you have 4 layers. Place the first layer down on a plate, and then cover it with Cherry Jam, and then the next cake layer, and another layer of Cherry Jam, and then the next, and more Cherry Jam. I then frost the cake with a good rich Chocolate frosting. I do this cake the day before I want to serve it so that the Jam soaks into the cake.
I am sure that this can be done with Strawberry and Peach cake mixes as well.
Idaho Smokey I bookmarked this to give to wife. I want one
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I’ll stick to a good Beignet
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Chef said in Great cake.:
I’ll stick to a good Beignet
Do you have a fool proof recipe?? (Please don’t tell me you use the box stuff)
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Dr_Pain No box stuff. Took me a few years to perfect, but it is fool proof and like the old Morning Call and Café Du Monde, before it became too tourist oriented.
Biggest secret is Pet Milk - a true New Orleans staple.
For a youngster like you this is an interesting blast from the past. My great uncle would take me there every Friday night, after making the rounds to all the back courtyard ‘games’ (he was a bookie). My job was to pass out the envelopes. I got tipped very well. For a 1st grader, I would make about $200 every Friday. Anyway, An order of 3 beignet was .05, chocolate milk also .05 coffee was .05. We each got an order of beignets, me milk, him coffee which came to .20 so with a nickle tip, he left a quarter.
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Dr_Pain No box stuff. Took me a few years to perfect, but it is fool proof and like the old Morning Call and Café Du Monde, before it became too tourist oriented.
Biggest secret is Pet Milk - a true New Orleans staple.
For a youngster like you this is an interesting blast from the past. My great uncle would take me there every Friday night, after making the rounds to all the back courtyard ‘games’ (he was a bookie). My job was to pass out the envelopes. I got tipped very well. For a 1st grader, I would make about $200 every Friday. Anyway, An order of 3 beignet was .05, chocolate milk also .05 coffee was .05. We each got an order of beignets, me milk, him coffee which came to .20 so with a nickle tip, he left a quarter.
Chef said in Great cake.:
Dr_Pain No box stuff. Took me a few years to perfect, but it is fool proof and like the old Morning Call and Café Du Monde, before it became too tourist oriented.
Biggest secret is Pet Milk - a true New Orleans staple.
For a youngster like you this is an interesting blast from the past. My great uncle would take me there every Friday night, after making the rounds to all the back courtyard ‘games’ (he was a bookie). My job was to pass out the envelopes. I got tipped very well. For a 1st grader, I would make about $200 every Friday. Anyway, An order of 3 beignet was .05, chocolate milk also .05 coffee was .05. We each got an order of beignets, me milk, him coffee which came to .20 so with a nickle tip, he left a quarter.
Love it!!! If you have seen my bread pudding, the secret ingredient is Pet Milk LOL!!
Such great memories, and that is a lot of money for 1st grader
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Chef said in Great cake.:
Dr_Pain No box stuff. Took me a few years to perfect, but it is fool proof and like the old Morning Call and Café Du Monde, before it became too tourist oriented.
Biggest secret is Pet Milk - a true New Orleans staple.
For a youngster like you this is an interesting blast from the past. My great uncle would take me there every Friday night, after making the rounds to all the back courtyard ‘games’ (he was a bookie). My job was to pass out the envelopes. I got tipped very well. For a 1st grader, I would make about $200 every Friday. Anyway, An order of 3 beignet was .05, chocolate milk also .05 coffee was .05. We each got an order of beignets, me milk, him coffee which came to .20 so with a nickle tip, he left a quarter.
Love it!!! If you have seen my bread pudding, the secret ingredient is Pet Milk LOL!!
Such great memories, and that is a lot of money for 1st grader
Dr_Pain I remember a nun in 2nd grade asking me to empty my pocket because she was looking for a quarter that was loss. This was in '63. I told here I didn’t have any quarters, but she could have some of the dollars I had on me…
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Chef said in Great cake.:
Dr_Pain No box stuff. Took me a few years to perfect, but it is fool proof and like the old Morning Call and Café Du Monde, before it became too tourist oriented.
Biggest secret is Pet Milk - a true New Orleans staple.
For a youngster like you this is an interesting blast from the past. My great uncle would take me there every Friday night, after making the rounds to all the back courtyard ‘games’ (he was a bookie). My job was to pass out the envelopes. I got tipped very well. For a 1st grader, I would make about $200 every Friday. Anyway, An order of 3 beignet was .05, chocolate milk also .05 coffee was .05. We each got an order of beignets, me milk, him coffee which came to .20 so with a nickle tip, he left a quarter.
Love it!!! If you have seen my bread pudding, the secret ingredient is Pet Milk LOL!!
Such great memories, and that is a lot of money for 1st grader
Dr_Pain …and we need to trade recipes.
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Chef said in Great cake.:
Dr_Pain …and we need to trade recipes.
Absolutely!!! I was just thinking earlier we had not had much convos this week. Glad I got a ch age to exchange. About to head to bed in a minute but I’ll message you my recipe. Let me know if you want my recipe for bread that included in the bread pudding. I normally make bread pudding when I have left over bread going stale and a mix of other interesting filler
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Chef said in Great cake.:
Dr_Pain …and we need to trade recipes.
Absolutely!!! I was just thinking earlier we had not had much convos this week. Glad I got a ch age to exchange. About to head to bed in a minute but I’ll message you my recipe. Let me know if you want my recipe for bread that included in the bread pudding. I normally make bread pudding when I have left over bread going stale and a mix of other interesting filler
Dr_Pain I bake bread a few times a week, so yes, the bread recipe as well.
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Chef said in Great cake.:
Dr_Pain …and we need to trade recipes.
Absolutely!!! I was just thinking earlier we had not had much convos this week. Glad I got a ch age to exchange. About to head to bed in a minute but I’ll message you my recipe. Let me know if you want my recipe for bread that included in the bread pudding. I normally make bread pudding when I have left over bread going stale and a mix of other interesting filler
Dr_Pain Okay, recipe in the user recipe category
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