Groom’s cake from RHC—the one with the chopped up brownies in it
Posted: 18 June 2010 06:16 PM   [ Ignore ]
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This cake is made in a bundt pan, and I’m making it for my boss’s birthday.  I’m not sure if she’s ever eaten a cooked brownie before.  Usually, she makes brownies to eat some batter, and then brings the brownies in for us!  Nonetheless, I think this cake has her name written all over it!

I want to make a half-cake for myself for the freezer.  Would you think I could bake that in a pyrex loaf pan?  Or would an 8” or 9” round cake pan be better?  I want to mix it all at once and not have to make any adjustments, if possible.  No biggie to me if “our” cake isn’t ultra-perfect, but I want the bundt one to be!

Thanks!

—ak

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Posted: 18 June 2010 11:15 PM   [ Ignore ]   [ # 1 ]
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The loaf pan would come closer to mimicking the tube shape than the round layer pan.  You might run into structural problems with the layer pan.

Good luck and please post pics!

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Posted: 19 June 2010 10:08 AM   [ Ignore ]   [ # 2 ]
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Thanks, Julie!  I will!  I"m making the Pistachio cake the weekend of the 4th and this cake the following weekend!

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