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Old 01-18-2009, 06:37 PM   #91
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Lauren thank you for this recipe...and your blog is amazing. What a blessing you are!
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Old 01-18-2009, 06:50 PM   #92
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lauren, thanks for getting back to me! i just got home from whole paycheck and they had the coconut flour....yeah! can't wait to try it..

dianna, that cake has my mouth watering! holy smokes!
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Old 01-18-2009, 07:07 PM   #93
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Originally Posted by Determinedtolose View Post
Due to the mistake I made in my cake and it not looking like a red velvet one, lol, I turned it into a chocolate cake. Here's the pic.
I'll take a pic of it after I cut it later. Can't wait to taste it!
OMG!!!!! It's so high and beautiful and well... awesome!!
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Old 01-18-2009, 09:56 PM   #94
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OK...I'm breaking down...I want to make this cake.

The list of ingredients calls for baking powder but the instructions say baking soda...which do I use...powder or soda?
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Old 01-19-2009, 03:05 AM   #95
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The cake was very good, my family liked it. I kept it in the fridge the whole time and tasted good cold.

I believe that Lauren always uses baking powder, so it must that.

The reason why my cake was high is because I doubled the recipe. I probably won't do that again because a single one is plenty big if split in half.

I'm sure you could do many variations of cake with this recipe. Or even make a whipped cream frosting and add a little bit of sf pudding to that to bulk it up a little.

I would definately use this recipe for cakes from now on!!
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Old 01-19-2009, 08:01 AM   #96
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Carolyn: Torte! You are brilliant! Why didn't I think of that!!! I'm tellin ya...that recipe is wonderful! It really DOES take like an Italian Cream Cake/Torte!
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Old 01-19-2009, 09:09 AM   #97
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LOLO...I love the word "torte"..It makes everything sound so special.

Okay..Lauren..I think I overmixed my cake cuz it was a might spongey..I didn't follow the directions exactly...maybe that's why. What does overmixing do? It is still wonderful and I had a piece for breakie.
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Old 01-19-2009, 09:15 AM   #98
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LOLO...I love the word "torte"..It makes everything sound so special.

Okay..Lauren..I think I overmixed my cake cuz it was a might spongey..I didn't follow the directions exactly...maybe that's why. What does overmixing do? It is still wonderful and I had a piece for breakie.
Hi Carolyn, did you watch the baking time closely? Not sure what overmixing does. I just add the room temp eggs to the fluffy room temp butter really sloooowly and beat until incorporated, trying to get the batter to not curdle.

Chicken Lady, I used baking powder.

SW your italian cake recipe looks so good! When I get more coco flour I will try that variation. Yum!

DTL your cake looks amazing! The frosting looks so delicious, and it's beautiful and tall. Thanks for posting a pic!
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Old 01-19-2009, 12:17 PM   #99
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Quote:
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Chicken Lady, I used baking powder.
Thanks!!!
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Old 01-19-2009, 04:43 PM   #100
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Carolyn: Your checks in the mail (I said I'd give a dollar to whomever would name my recipe )

Lauren: It's sooooooo good! I promise! Tastes very much like traditional italian cream cake
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Old 01-19-2009, 05:06 PM   #101
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Lauren, thanks so much for this recipe. I made it tonight and there was enough for my daughter, son-in-law, brother, sister-in-law, niece, mom & dad. Everyone got a piece and they raved about how delicious it was and could not believe it was LC. I it!
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Old 01-19-2009, 05:13 PM   #102
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I agree this cake is the best!!
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Old 01-22-2009, 04:23 PM   #103
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Made the Red Velvet cake and loved it. Then for a follow up we used banana extract and walnuts instead of the chocolate, yellow food coloring, and sliced up a banana thin and added to the middle filling to make a banana nut cake. Thanks for the recipe Lauren!
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Old 01-23-2009, 04:37 AM   #104
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Hey Lauren...If I use my 2 8 inch heart shape pans...I am going to double this for Valenties Day...I am betting that it will have to bake longer...LOL

I WANT to fix all you LC sweets now!!

LOL

HUGS
Christina
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Old 01-23-2009, 06:02 AM   #105
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Hey Lauren...If I use my 2 8 inch heart shape pans...I am going to double this for Valenties Day...I am betting that it will have to bake longer...LOL

I WANT to fix all you LC sweets now!!

LOL

HUGS
Christina
Not neccesserialy Christina, I doubled the recipe and baked them in 2 8 round pans, and it actually took less time to bake. Mine didn't need the full amount of time . . could have taken mine out 3 to 4 minutes early. I would just check them before the time.
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Old 01-23-2009, 06:38 AM   #106
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Have fun watching the game and eating cake, Diana!

Bella, this recipe would not work if you simply ground up coconut flakes. They would have to be defatted, like coconut flour, so the cake wouldn't be too eggy. HTH!
Lauren, I can see why ground coconut wouldn't be the same as coconut flour--but why would it make the result more eggy?

You've got me thinking of ordering coconut flour, and I was settled on the notion that I wouldn't order any other major specialty ingredients (I already stock a bleep load of them)...thanks.
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Old 01-23-2009, 09:02 AM   #107
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netrition is out of the flour.

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Old 01-23-2009, 09:05 AM   #108
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netrition is out of the flour.

I have found it at a wide range of health food stores, including Whole Foods Market. Call around, and you'll probably find it nearby.
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Old 01-23-2009, 09:28 AM   #109
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Thanks Kling! YAY! Just called a local health food store and they have 2 bags left. I asked if they could put it aside.

Guess what Tazzy's makin tonight? My first thought is always order it online.

Now I get to see what other great stuff the local store has.
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Old 01-23-2009, 09:30 AM   #110
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You can do a google on it, I know tropical traditions sells flour
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Old 01-23-2009, 10:08 AM   #111
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I was going to go that route, but shipping was like $8 for that one item.
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Old 01-23-2009, 10:58 AM   #112
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Quote:
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Lauren, I can see why ground coconut wouldn't be the same as coconut flour--but why would it make the result more eggy?

You've got me thinking of ordering coconut flour, and I was settled on the notion that I wouldn't order any other major specialty ingredients (I already stock a bleep load of them)...thanks.
Ground coconut is a bit different because it doesn't have the fat pressed out of it. Coconut flour is defatted, so it sucks up the moisture and eggy flavor from all of those eggs. Made with ground dessicated coconut my guess is the cake would be a bit greasy. Yes, it's another specialty ingredient but it makes really good cake and cupcakes. HTH!
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Old 01-23-2009, 12:42 PM   #113
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If you are looking for more uses for coconut flour, I am getting ready to post a recipe that I just made for Coconut Flour Brownies.
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Old 01-23-2009, 12:43 PM   #114
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I wish you guys lived in my town.

I'm drooling at the thought of brownies.
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Old 01-23-2009, 12:44 PM   #115
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Quick question (don't know if it has been asked, I'm about to run out), the erythritol in the cake is it reg. or powdered?
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Old 01-23-2009, 12:59 PM   #116
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Does Whole Foods carry erythritol? I can't find it at any of our health food stores!
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Old 01-23-2009, 01:16 PM   #117
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Lauren, I was wondering if this cake can be frozen.
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Old 01-23-2009, 01:37 PM   #118
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Lauren, I was wondering if this cake can be frozen.
I suspect the cake can be frozen before you frost it, and then you can thaw it before decorating it.
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Old 01-23-2009, 01:43 PM   #119
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I suspect the cake can be frozen before you frost it, and then you can thaw it before decorating it.
You don't think it would be good to freeze it with the frosting?

I was hoping to make it with the frosting and then freeze the leftovers in individual servings.
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Old 01-23-2009, 02:24 PM   #120
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Red Velvet Cake will bleed into the frosting and look like a TOM accident.
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