The last time I saw him, my grandson was enjoying a slice of Entenmann’s Chocolate Loaf Cake. I told him I could make that for him and I would bring it the next time I saw him.
Is anyone familiar with this cake? Does anyone know a recipe comparable to it that a little boy would like (probably on the sweet side)?
Here is the list of ingredients :
Brand: Entenmann’s
Manufactured By: Entenmann’s, Inc., General Offices
Ingredients:
Sugar, Water, Wheat Flour Bleached, Egg(s), Soybean(s) Oil, Corn Syrup High Fructose, Cocoa Processed with Alkali, Glycerine, Corn Starch Modified, Whey (Milk), Flavor(s) Natural & Artificial, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Glyceryl Lacto Esters of Fatty Acids, Mono and Diglycerides, Preservative (Potassium Sorbate, Sorbic Acid, Sodium Propionate), Xanthan Gum, Caramel Color, Soy Protein
Warnings:
Manufactured in a facility that also processes coconut.
Soybean(s) Oil is exempt from being labeled as a soy allergen according to U.S. labeling laws. There are only slight traces of the soy protein present to trigger a reaction, however people who are allergic to soy should use caution and check with their allergist before consuming this product.
Nutrition Facts
Serving Size 1/6 Loaf
Servings Per Container 6
Amount Per Serving
Calories 190Calories from Fat 70
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 35mg12%
Sodium 290mg12%
Total Carbohydrate 29g10%
Dietary Fiber 1g4%
Sugars 17g
Protein 2g
A0%
C0%
CALCIUM0%
IRON6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Weight Watcher’s Winning Points®**: 4
Weight Watcher’s PointsPlus®**: 5
** Weight Watchers® and Points® are registered trademarks of Weight Watchers International, Inc. The number of Points provided here were calculated by Food Facts, Inc. based on published Weight Watchers International, Inc. information and do not imply sponsorship or endorsement of such number of Points, Food Facts, Inc., or the above product by Weight Watchers International, Inc.
Entenmann’s is known for low-fat, low calorie products, so I presume this cake is the same. They don’t taste bad, but aren’t really very satisfying. Did I say low-fat? The last thing is the world that you want to do is duplicate this cake, IMO. I’d make him Rose’s Chocolate Fudge cake. Unfortunately, I’m not sure most kids appreciate different levels of quality.
In appearance, the cake looks like Rose’s Chocolate bread, which is a loaf cake and utterly delicious. I vote that you make him that one.
The cake can be found in The Cake Bible and also in The Bread Bible.
I told him I could make that for him and I would bring it the next time I saw him.
I’d make him Rose’s Chocolate Fudge cake. Unfortunately, I’m not sure most kids appreciate different levels of quality.
Hi, FG! I’m with Charles re the Chocolate Fudge Cake. I’ll bet if you bake it in a loaf pan, it will look similar enough that he won’t know the difference. Probably all he knows when he’s eating the Entemann’s is that he’s eating “chocolate cake.”
If you decide to make the chocolate bread (which is amazing), when I make it, I change the chocoalte/flour ratio to match Rose’s other chocolate cakes—she uses less chocolate in the chocolate bread than in her chocolate cakes. I can only think it’s part of her “surprise” appearance v taste thing in the story—how it doesn’t look at much like chocolate, so it’s more of a surprise when you eat it or something like that.
Entenmann’s is known for low-fat, low calorie products, so I presume this cake is the same. They don’t taste bad, but aren’t really very satisfying. Did I say low-fat? The last thing is the world that you want to do is duplicate this cake, IMO. I’d make him Rose’s Chocolate Fudge cake. Unfortunately, I’m not sure most kids appreciate different levels of quality.
My thoughts exactly after reading the ingredient list. I also agree about quality. Is the Chocolate Fudge Cake geared to an adult pallet? I haven’t made it yet. I think he would like something on the sweet side as compared to bittersweet. Would that cake work? Also, would it travel well?
In appearance, the cake looks like Rose’s Chocolate bread, which is a loaf cake and utterly delicious. I vote that you make him that one.
The cake can be found in The Cake Bible and also in The Bread Bible.
Yes, it is similar but not as sweet. I have made that one many times. I have always syruped it and it stayed moist.
FlourGirl, though the chocolate fudge cake is my favourite, I have found that the chocolate domingo cake is very popular with children - it has a moist crumb that holds together better than the chocolate fudge cake and more of a milk chocolate flavour. I’ve not gotten around to baking the chocolate bread so I don’t know how it compares.
I told him I could make that for him and I would bring it the next time I saw him.
I’d make him Rose’s Chocolate Fudge cake. Unfortunately, I’m not sure most kids appreciate different levels of quality.
Hi, FG! I’m with Charles re the Chocolate Fudge Cake. I’ll bet if you bake it in a loaf pan, it will look similar enough that he won’t know the difference. Probably all he knows when he’s eating the Entemann’s is that he’s eating “chocolate cake.”
If you decide to make the chocolate bread (which is amazing), when I make it, I change the chocoalte/flour ratio to match Rose’s other chocolate cakes—she uses less chocolate in the chocolate bread than in her chocolate cakes. I can only think it’s part of her “surprise” appearance v taste thing in the story—how it doesn’t look at much like chocolate, so it’s more of a surprise when you eat it or something like that.
I think I’d like to bake the Chocolate Fudge cake and compare it to the Chocolate Bread. I have a few weeks before I will see him so I have time to experiment.
Would the quantity of ingredients be the same if I used a loaf pan?
FlourGirl, though the chocolate fudge cake is my favourite, I have found that the chocolate domingo cake is very popular with children - it has a moist crumb that holds together better than the chocolate fudge cake and more of a milk chocolate flavour. I’ve not gotten around to baking the chocolate bread so I don’t know how it compares.
Milk chocolate sounds good. Would this cake travel well?
Thanks Sophia, I will add this to my list of cakes to bake this week or next.
My poor husband. He doesn’t like chocolate cake but now I have 3 cakes and he has to be the judge.
He likes sweet and hates dark chocolate which means he is not that open-minded when it comes to chocolate. But, since it is for a child, I think his opinion might be right on target.
But I must say, he loves everything I bake, even the chocolate cakes, although he would not choose to have chocolate cake if he had the choice.
Is the Chocolate Fudge Cake geared to an adult pallet? I haven’t made it yet. I think he would like something on the sweet side as compared to bittersweet. Would that cake work? Also, would it travel well?
I’d say it’s not super sweet, which is the way I prefer it, but I do find it sweet enough to eat on its own; I will sometimes bake a layer and then chop it into pieces and freeze them for an occasional snack. The cake is tender and will tend to be crumbly, but I think it would travel fine if wrapped in plastic. I’m not sure how well it would bake in a loaf pan…people say that Rose’s layer cake recipes don’t do well in pans deeper than 2 inches.
It’s quite sturdy so it would travel well, especially if you follow some of the recommendations that were made in your previous post about travelling with baked goods or bake it (and leave it) in a disposable pan.
I suggested this cake for another reason…...it’s baked in a bundt pan to make the double chocolate whammy groom’s cake and, generally, cakes that bake well in bundt pans can be baked in loaf pans also.
Flour Girl - 24 April 2012 01:24 PM
My poor husband. He doesn’t like chocolate cake but now I have 3 cakes and he has to be the judge.
In addition to what Sophia says re the Domingo beign baked in a bundt pan as the Double Whammy Groom’s cake, the Perfect All American Chocolate Butter Cake (TCB) is also baked in a bundt pan as the Chocolate Velvet Fudge Cake (RHC).
Personally, I find all of Rose’s chocolate cakes to be about the same sweetness level—I think they have the same sugar content. I could be wrong, of course ...
For the loaf pan—although small loaf pans work especially nicely, “regular” ones work very well, too. But I know you are extremely particular, so you might want to run a test. Just fill the pan about 2/3 full—no more—and bake the rest in another pan or cupcakes or something. I think a 9x2 layer makes 3 little loaves, so that would be something like 1 big loaf and 2 little loaves, but it’s been a while, so I can’t remember exactly!!
It’s quite sturdy so it would travel well, especially if you follow some of the recommendations that were made in your previous post about travelling with baked goods or bake it (and leave it) in a disposable pan.
I suggested this cake for another reason…...it’s baked in a bundt pan to make the double chocolate whammy groom’s cake and, generally, cakes that bake well in bundt pans can be baked in loaf pans also.
Flour Girl - 24 April 2012 01:24 PM
My poor husband. He doesn’t like chocolate cake but now I have 3 cakes and he has to be the judge.
My husband would love to be in his position
I told him about the project and he is manning-up for it.
My two cents: the choc fudge is a little less mild than the other chocolate cakes- I love it and I’ve served it (with white chocolate mousseline) to a classroom full of kids who’ve loved it, but it is a little bittersweet.
The Entemann’s is an oil cake, he might prefer the chocolate chiffon (german choc cake base) from RHC syruped with the milk chocolate syrup (wedding cake section), or the Miette Tomboy, which got good comments from the RHC Bake-through and is also an oil cake.
More cents: the chocolate bread is dense and buttery, it’s a pound cake texture, but not intensely chocolate. The texture, though, might be close to the entenmann’s and it’s designed to be baked in a loaf pan if you want to keep that shape. The choc fudge is lighter in texture, more intense in flavor, and has the additional complexity of brown sugar- sort of reminds me of a chocolate chip cookie (butter, brown sugar, egg, chocolate).
:
The last thing is the world that you want to do is duplicate this cake, IMO. I’d make him Rose’s Chocolate Fudge cake. Unfortunately, I’m not sure most kids appreciate different levels of quality.
I told him about the project and he is manning-up for it.
