Paula Deen’s Is It Really Better Than Sex? Cake
- sugar
- heavy cream
- sugar
- good cocoa powder
- baking soda
- baking powder
- kosher salt
- vegetable oil
- pure vanilla extract
- freshly brewed hot coffee
- Chocolate Frosting:
- pure vanilla extract
- sifted confectioners' sugar
- instant coffee powder
Glaze with a simple sugar glaze
- all-purpose flour
- baking powder
- baking soda
- white sugar
- eggs
- vanilla extract
- sour cream
- ground cinnamon
- white sugar
I made this recipe Christmas Eve. I followed it to the letter – except I used a bundt cake pan with NO wax paper – just sprayed it with PAM spray and coated lightly with flour. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous.
- all-purpose flour
- baking powder
- shortening
- white sugar
- eggs
- milk
- vanilla extract
- lemon extract
- shortening
- white sugar
- egg yolks
- all-purpose flour
- baking soda
- buttermilk
- vanilla extract
- flaked coconut
- chopped pecans
- egg whites
- cream cheese
- confectioners' sugar
- vanilla extract
- chopped pecans
Frost with chocolate frosting
I used 2.5 cups of sugar as many people recommended. My husband said the sweetness and moisture level was exactly right. I used all-purpose flour instead of cake flour and subtracted a total of 6TB from the 3 cups, as per the conversion others gave (thank you!). I decreased the almond extract to 1/2 tsp and added an extra 1/2 tsp of vanilla (total of 1-1/2 tsp). I creamed the butter, cream cheese, sugar for five minutes on medium/medium high on the Kitchen Aid stand mixer and it ended up a soft off-white color (like the color of Bisquick). The batter was beautiful indeed, as someone else mentioned. I divided and baked in two 9×5 loaf pans for one hour and 10 minutes at 325 and my cakes were perfectly done. The cakes did not actually “fall”, but the delicious crusty top that had arched up during baking caved back down after removing from the oven to a flat level – so the side profile of the cake was rectangular, not arched on top. No harm at all. This recipe is a winner.- butter
- white sugar
- vanilla extract
- almond extract
- eggs
- cake flour
Eliminate 3 egg yolks and use 3 eggs and 3 egg whites; Use parchment paper in bottom of spring form pan. I sprayed the parchment and sides of the pan with PAM; Use a lot of heavy duty foil to seal the pan and keep the water bath out. By the third try, it was totally dry; Use Grand Marnier instead of the water. It’s pricey, but what the heck; Use a long very thin blade knife to cut the cake. Run it under hot water before each cut. This eliminated sticking. I made a raspberry sauce that I served on the plate but also put a small dab of whipped cream on each piece. “Nuked” each piece for 15 seconds before adding the cream and raspberry sauce.
- water
- white sugar
- unsalted butter
- eggs
- milk
- milk
- unsweetened cocoa powder
- white sugar
- butter
- vanilla extract
- white sugar
- all-purpose flour
- baking powder
- baking soda
- eggs
- milk
- vegetable oil
- vanilla extract
- boiling water
- vegetable oil
- eggs
- hot water
- sour cream
- vanilla extract
- semi-sweet chocolate chips