Melysa,
You talk about a "stick" of butter in your recipe.
How much is that in grams as we have 500g bricks of butter
or baking margarine here and I always put off baking a recipe
that asks for "sticks" as I don't know how much it is.
I would love to try this recipe of yours, it does sound yummy!!
1 Tbs of butter weighs 14 grams. A "stick" has 8 Tbs so 8x14=112 g per stick.
alana, thanks for answering charmaines question, i havent been online all day.
also...yes, i would say that your recipe for french bc needs refrigeration. anything with egg YOLKS needs it. the yolk is the main risk for illness causing bacterias. i'm not sure how michelle fosters fondant refrigerates so i dont know what to suggest on that. have you tried it? i do definately recommend satin ice for refrigerating. even the manufacturer posts that information on the containers and website.
Melysa! you are just too cute. I constantly learn from you. I too have used this recipe and it is great and now you have me using the SMBC and what a difference. After following your instructions this wekend with chilling overnite... I carved and stacked (and did not FREEZE..... it worked beautifully! What to be my buddy! haha..... Keep 'em coming! You are a chemist... right?
Thanks,
Sandy
Melysa! you are just too cute. I constantly learn from you. I too have used this recipe and it is great and now you have me using the SMBC and what a difference. After following your instructions this wekend with chilling overnite... I carved and stacked (and did not FREEZE..... it worked beautifully! What to be my buddy! haha..... Keep 'em coming! You are a chemist... right?
Thanks,
Sandy
i'm so glad it worked for you, and glad that i could help.
nope, not a chemist...a stay at home mom! 
but then again, that makes me a chef, waitress, housekeeper, groundskeeper, tutor, doctor, cheufer, dog walker, magician, therepist etc..... !
AI have been looking for a chocolate cake recipe. This sounds like the one! Would it be okay for me to make this as a sheet cake and top with buttercream without the gnash filling?
AI just stumbled upon the recipe posted here by @melysa and decided to give it a try. Although I substituted almond milk for buttermilk and coconut oil for butter to make it dairy free. I've never had such a runny cake batter before so I'm crossing my fingers it works! I'll be filling it with German choc cake filling for my best friend and fellow cake makes birthday
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