Anne in NC - 24 April 2012 02:28 PM

Any of these cakes will freeze perfectly!

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!!

I will keep that in mind about filling the pan 2/3 full. I think that is what did me in when I baked my cake wreck.

I was browsing TCB and noticed those chocolate cakes are only pages apart.  I don’t bake from TCB as nearly as much as I do from RHC but I think I am about to start.

I, too, thought the cakes looked similar and easy to prepare.

I’m starting with the Domingo cake tomorrow and then onto the Chocolate Fudge cake.  I already know what the Chocolate bread tastes like so I won’t have to make that. I will try the All American Chocolate cake too. If there is no clear winner, I’ll go on to the Chocolate Velvet.

I really don’t have to bake in a loaf pan. I just thought they would be easier to transport.

Thank you!!

CharlesT - 24 April 2012 01:42 PM

Flour Girl - 24 April 2012 12:57 PM

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.

I really don’t have to stick to a loaf pan. It would be easier for me but I will follow everyone’s advice about traveling with cakes and, hopefully, it will get their in tact. If not, we can snack on the crumbs!

I’m going to bake the CF cake later this week. My husband is up for the challenge.

To be honest, I don’t recall the Entenmann’s cake being overly sweet. I think my grandson liked it because it was the only chocolate cake they had in the house.    But, I am sure, my husband will select one based on sweetness or lack of bittersweet taste.

Anne in NC - 24 April 2012 12:12 PM

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 can experiment with doing that.

Thanks!

Julie - 24 April 2012 02:57 PM

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).

Hmmm, the Chocolate bread was my first thought when I told my grandson I can do better than Entenmann’s.  I will now have to make it again so that my husband can judge by himself (I am asking him to judge because I’m not eating butter any more).  It is one I remember enjoying. 

Do you suggest a syrup or a glaze for it? My grandson is 8.

Flour Girl - 24 April 2012 03:18 PM

Do you suggest a syrup or a glaze for it? My grandson is 8.

If you soak it in Rum, he’ll never look at Entenmann’s again.

Just rum or mixed with a simple syrup?

Flour Girl - 24 April 2012 03:38 PM

Just rum or mixed with a simple syrup?

I’d think you’d need to mix it with a syrup or the cake will become less sweet, but he won’t get as much of a buzz.

CharlesT - 24 April 2012 01:42 PM

I will sometimes bake a layer and then chop it into pieces and freeze them for an occasional snack. 

I was thinking about this and wanted to say my husband loves cake in milk. He breaks it up with a fork and pours milk onto it.

This is a great idea.

When I travel, I always bake several cakes and freeze them for him. I could freeze diced cake for him too. This would work out just great!

CharlesT - 24 April 2012 03:41 PM

Flour Girl - 24 April 2012 03:38 PM

Just rum or mixed with a simple syrup?

I’d think you’d need to mix it with a syrup or the cake will become less sweet, but he won’t get as much of a buzz.

I will try that. With all the sips of champaign he has at weddings, he’ll be able to handle the cake with no problem

If you soak it in Rum, he’ll never look at Entenmann’s again.

After all, they say little children are supposed to sleep tight…

That’s for sure!

ATK did a show on making Hostess cupcakes at home. I have been meaning to give these a try. I think kids would like them.

http://www.americastestkitchenfeed.com/recipe-bootcamp/2011/07/shaping-up-hostess-cupcakes/

Interesting! I will have to try that soon.  Thank you!