Happy Birthday Elizabeth!

>> Thursday, November 20, 2008

My best friend in the entire world turns 24 today :) I know for a fact that her favorite cake is a red velvet cake with cream cheese icing, but only her mom can make it just right.

So tell me, what is your favorite birthday treat?

Whoever tells me the best recipe. I will prepare myself and write a review. International fame awaits you!!! Yes, I have fans in Canada...


FrugalNYC November 20, 2008 at 2:18 PM  

Hi Renee, Thanks for stopping by my post at Frugal NYC. I'm happy to see your embedded comments are working. For anyone else interested in using this for their blog, you can check my post at http://frugalnyc.blogspot.com/2008/11/blogger-in-draft-embedded-comments.html

Marcy November 21, 2008 at 10:43 AM  

Now Renee, I have never made this cake, but I used to get it every year from Gambino's bakery in Baton Rouge. And if you want to make it I would be happy to come over to assist! Seriously, it's amazing.

Chocolate Doberge Cake


1/2 cup butter
1/2 cup shortening
2 cups sugar
1/4 teaspoon salt
4 eggs, separated
3 cups sifted all purpose flour
1 tablespoon baking powder
1/2 cup milk
1/2 cup water
1 teaspoon vanilla


2 cups sugar
10 tablespoons cornstarch
2 teaspoons salt
1 quart milk
2 teaspoons vanilla
4 squares unsweetened chocolate, chopped
2 whole eggs and 4 yolks, slightly beaten


1/2 cup butter
8 squares unsweetened chocolate
1/2 cup boiling water
4 cups sifted confectioner’s sugar

Cake: Cream butter, shortening, sugar and salt together until smooth. Add egg yolks and blend mixture until smooth. Add sifted dry ingredients alternately with milk and water and beat until well blended. Be careful not to overbeat, you don’t want to overactivate the gluten and make a tough cake. Add vanilla and fold in stiffly beaten egg whites. Grease 9-inch cake pans and line with wax paper. Pour 3/4 cup batter into each pan, spreading evenly over bottom. Bake in preheated 375 degree; oven for 12-15 minutes. Repeat process until all of batter is used. The result will be 8 layers. When cool, put layers together with filling, reserving the top layer for the frosting. Chill cake before frosting.

Filling: Mix sugar, cornstarch, salt, milk and chocolate. Bring to a boil over medium heat, stirring constantly. Boil 1 1/2 minutes. Remove from heat and pour a small amount of mixture over the eggs to temper them. Blend into mixture and cook over very low heat, add vanilla. Chill until set.

Frosting: Melt butter and chocolate over very low heat, use a double boiler if you have one. Blend in sugar and water, beat until smooth. Frost top and sides of cake.
*to get a fondant frosting to stick well, many bakers will frost with another kind of frosting first. Use this frosting recipe as a first layer and then use the poured fondant (see Lemon Doberge recipe http://herbsaint.wordpress.com/2006/04/19/lemon-option-for-doberge-cake/) for better coverage and a more professional looking cake.


J. Floyd November 21, 2008 at 2:40 PM  

Isn't the point of this blog to tell people how to enjoy food in NYC frugally, not ask your friends for recipes?

I just checked my watch and I think your 15 minutes may be up...hahaha

Unknown December 2, 2008 at 5:21 PM  

THANK YOU SO MUCH for dedicating a post to me!!! It literally made my birthday!!! You are correct that my mom is the only one who can make the butter cream icing that I like to go on it, but all red velvet cakes are AMAZING!!!!


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