Chocolate Chip Cookies
1 1/2 c self-rising flour
1 1/2 c AP flour
1 pkg vanilla pudding
1 t salt
1 c butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 t butter flavoring
1 bag Nestle chocolate chips (there is no substitute! IMO
)I have been looking for a really good chocolate chip cookie recipe, so I can't wait to try these! Just wondering, but do these spread alot when baking? My 95 year old neighbor makes the best chocolate chip cookies that stay nice and fat and chewy and yummy! She gave me the recipe, but I just can't get them to come out like hers
The reason I use self-rising flour is because I was experimenting with ways to prevent spreading. You'll have even better luck preventing the spread if you use 1/2 c butter and 1/2 c shortening.[/quote]
Thanks! I know it's been said already, but you're the best! This is by far my favorite CC thread. It's been a huge inspiration to me, and I can't wait to try all of the recipes you've created. Thanks again!!!
Did I post this yet?
http://www.ladycakes.com/Recipes/Fillings/fillings.htm
I have Jana's permission to update the Google doc, so I'll start working on that this afternoon 
MacsMom,
I'm going to make the Rootbeer float cake but have a question, on the earlier pages you said to marble the cake w/ 1/3 white and 2/3 rootbeer. How would you do that with the batter? Am I missing something here??
Thanks for your time and help.
Michele
MacsMom,
I'm going to make the Rootbeer float cake but have a question, on the earlier pages you said to marble the cake w/ 1/3 white and 2/3 rootbeer. How would you do that with the batter? Am I missing something here??
Thanks for your time and help.
Michele
It makes more sense to do half and half so you don't have leftover cake (a half-recipe root beer + a half recipe vanilla), but my friends love left-over cake 
.
I normally make a batch of Root Beer cake and a half recipe WASC (no almond, in case that wasn't obvious). Then I pour the Root Beer batter in the pans first, and top it with the vanilla cake; swirl with a knife.
I use more Root Beer batter than vanilla to be sure the cake is predominately Root Beer, but it's fine to make it 50/50.
Hi! I'm new here and have been reading through this very interesting thread. It's quite informative, but I need to ask.... what is WASC?
Thank you. I thought it was something like that, but wanted to be sure.
You are very welcome diporter. By the way, WELCOME to Cake Central. Look forward to getting to know ya!!!
I made White Chocolate Macadamia Nut cake the other day...it was very good! I used White Choco. Macadamia coffee creamer, white choco pudding, and macadamia nuts in the cake. And the White Choco Macadamia coffee creamer in my BC. It was good...could have used a little more of the white chocolate flavor though...will probably put melted white chocolate in the batter next time!
Be careful when adding white chocolate to your batter b/c it can get heavy and dense really quick! Don't ask how I know. I have wondered about dacinci syrups. I know they make a white chocolate one, but don't know how to go about adding it to the batter. Maybe for 1/2 the liquid. It would be good if they had a sugar free version, might help cut down on the dense factor and sinking
As for moist cake. I love it and how moist some have turned out, but they are my worst nightmare b/c they are more fragile. And they tend to crack or heaven forbid not hold the weight of top layers. I wonder if using the same weight of cake flour as AP (it'll give a couple more T I think) would make a difference? May do that next time and keep everything else the same
Torani has a white chocolate flavored syrup as well. It's called Chocolate Bianco syrup. I've used many of their flavors and they are really good. I've also used melted chocolate in my cake batters and haven't been real happy with the results. It has in fact made the cake very heavy and dense. I think I'm going to try to find the White Chocolate syrup and try that next time.
macsmom - thank you so much for the pear suggestions! we have a bunch of pear fans here who are also grateful 
.
i cannot find the recipe in the thread for the rootbeer float cake (i have the wasc recipe) nor in the recipe file. why can't i find this, aaargh. i am embarrassed to ask is someone could repeat it for me or point me in the right direction. i am sorry to be a pain in the behind.
dandelion56602 I have been using the devinci syrups, but truthfully, it doesn't make that big of a difference. The ones that I have are sugar free.
I substitute the water with the syrup. Believe it or not, I really don't taste a difference.
Now I have started using them as a soaking syrup. I brush it on while the cake is still warm. That added a bit to the taste. Their flavor is not as strong as you think, or maybe the flavor just gets overpowered by the batter.
Does anyone else have this problem?
I just took my first attempt at cherry vanilla swirl out of the oven. If it tastes half as good as it smells and looks, I'll be temporarily be calling myself ''Baking Genius''. lol.
i cannot find the recipe in the thread for the rootbeer float cake (i have the wasc recipe) nor in the recipe file. why can't i find this, aaargh. i am embarrassed to ask is someone could repeat it for me or point me in the right direction. i am sorry to be a pain in the behind.
No problem! I don't think I even listed it yet 
I am getting frustrated with the google doc because it keeps sending me an error report and I have to close it and start all over again where the bug hit.
Root Beer Float *The vanilla cake is not included
2 boxes white cake mix
2 c flour
2 c sugar
1 1/2 tsp salt
2 1/3 cup root beer
8 egg whites
1/4 oil
2 tsp vanilla extract
1 dram LoRann rootbeer flavor (maybe 2 drams - or add Schillings root beer extract. You'll have to taste the batter and adjust it to your liking. A little anise extract might be a good kick, too!)
I made the orange dreamsicle for the first time this morning, but the batter was really thick. A little too thick for me to be comfortable with it, so I added about 1/4 C diet sunkist soda. It thinned it out just a little, and it tastes FREAKING AWESOME!!! I never eat cake (blasphemy, I know) but it's soooo good that I don't want to give it to my husband's troops. I just wanna keep it for myself.
I'm trying this cake next. Just curious, did you make up a filling? If so, if ya don't mind my asking, what did you make up and what did you do for the icing??
My two cents.... I made this cake and put pineapple filling.... it is freaking awesome!!!
Er. I'm dumb.
I made the mousse filling just because of it being the orange dreamsicle recipe.
I don't know why I've been so excited to try it- I'm not gonna eat any of it.
Butternut,I did an orange dreamsicle cupcakes with vanilla mousse filling and the frosting I used bettercreme.I took them to church & they were a hit.
I bet they were a hit!! I can't find the liquid bettercreme in my area, only the premade at Sam's Club. Did you whip up the bettercreme yourself or was your pre made?
I used the premade that I got from Sam's.Can't find the liquid neither.
I will be buying Sam's premade as well, can't find the liquid either. Just one question, do you know the shelf life of it? How big is the container they sell at Sam's?
TIA
It's a 15 lb bucket & the shelflife frozen is 365 days,thawed unopened product in refrigerator 21 days,thawed open product in refrigerator 14 days. I thought it was a good price for that much & I paid around $20.00 including taxes.
Now Im caught up.
The Andes mint cake was my daughters choice for her baptism yesterday... it was absolutely delicious. The right blend of chocolate to mint.
Made minted White chocolate truffle for the filling. (a few drops of creme de menthe)
My mouth is watering just thinking about it.
Hey, I bet the pineapple filling was good. Great idea. THanks for the suggestion.....
It's a 15 lb bucket & the shelflife frozen is 365 days,thawed unopened product in refrigerator 21 days,thawed open product in refrigerator 14 days. I thought it was a good price for that much & I paid around $20.00 including taxes.
Thanks so much!!!
No problem! I don't think I even listed it yet
I am getting frustrated with the google doc because it keeps sending me an error report and I have to close it and start all over again where the bug hit.
Root Beer Float *The vanilla cake is not included
2 boxes white cake mix
2 c flour
2 c sugar
1 1/2 tsp salt
2 1/3 cup root beer
8 egg whites
1/4 oil
2 tsp vanilla extract
1 dram LoRann rootbeer flavor (maybe 2 drams - or add Schillings root beer extract. You'll have to taste the batter and adjust it to your liking. A little anise extract might be a good kick, too!)
It would also call for 2 c sour cream or yogurt, right?
Oh my gosh .... its going to take me DAYS to read all 107 pages! But i'll do it because I feel like a kid in a candy store.........except this is SOOOO much better!
My kids are gonna come in my room tonight and find me jumping up and down on my bed because of all the sugar i'm absorbing just reading these combos... 
Macsmom for your Tropic Breeze cake,the filling is pineapple cheesecake.How do you make the filling?Do you do it the same way as the mock cheesecake filling & just add some pineapple extract to it?I'm thinking about making it Friday.Thanks!
No problem! I don't think I even listed it yet
I am getting frustrated with the google doc because it keeps sending me an error report and I have to close it and start all over again where the bug hit.
Root Beer Float *The vanilla cake is not included
2 boxes white cake mix
2 c flour
2 c sugar
1 1/2 tsp salt
2 1/3 cup root beer
8 egg whites
1/4 oil
2 tsp vanilla extract
1 dram LoRann rootbeer flavor (maybe 2 drams - or add Schillings root beer extract. You'll have to taste the batter and adjust it to your liking. A little anise extract might be a good kick, too!)
It would also call for 2 c sour cream or yogurt, right?
Oh cr**, yes.
Macsmom for your Tropic Breeze cake,the filling is pineapple cheesecake.How do you make the filling?Do you do it the same way as the mock cheesecake filling & just add some pineapple extract to it?I'm thinking about making it Friday.Thanks!
I've decided to nix my mock-cheesecake filling (I took it off the google doc) because it isn't working out well. The white truffle filling would work well for cheesecake fillings, just add 1/4 to 1/2 c sweetened condensed milk to make it softer.
I add pineapple extract (preferably a dram of LoRann) and 1/2 c pineapple preserves to the cheesecake filling.
MacsMom (and anyone who posts these gourmet recipes)
Have a question (and request)...
in your Cheesecake Lovers recipe it calls for 1 1/3 cup Italian Sweet Cream coffee creamer.... is that liquid creamer or dry creamer? I was only able to find it in the coffee isle as a dry creamer.
My request is... can you put in the recipes if it is liquid or dry creamers? I'm not always the sharpest pencil in the pencil box to figure these things out.
Thanks again for your time. I finally have all the ingredients for the Rootbeer float cake and will be attempting that this week. So far the peanut butter cake/cupcakes have been the favorite.
Michele
thanks macsmom for the rootbeer float recipe! i am betting that will be a hit around here!
i am new to marbled/swirled cakes but very much want to try this one and the strawberry/lemondade one. you said:
I normally make a batch of Root Beer cake and a half recipe WASC (no almond, in case that wasn't obvious). Then I pour the Root Beer batter in the pans first, and top it with the vanilla cake; swirl with a knife.
i have a question about adding the second flavor. do you completely cover the bottom flavor with the second flavor and then swirl OR do you just drop spoonfuls of second flavor into the bottom layer and then swirl? i know this is so basic to most of you that this is embarrassing to ask 
I am trying to alphabetize the Google Doc
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
..and then go back and list the filling suggestions, but I am going to list the fillings separately under the cake recipes.
PLEASE look to see if your recipes are on the doc, and if not PM them to me so I can add them.
Rcrewof10: All of the recipes we've discussed so far that call for creamer use liquid creamer. Hope that helps
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