Jeri's Version of Triple Chocolate Fudge WASC

Comment

Comment by Aileen Prather on May 20, 2012 at 3:32pm

Jeri, thank you for your recipe! I am a co-leader of a Cadette Girl Scout Troop (6th graders). They entered a cake in a contest that was for the 100th anniversary of Girl Scouts. The girls decided what they wanted to do as far as the cake went and I was in charge of finding recipes that met their requirements. We decided to make the cakes, frosting and filling from scratch as we thought it would help in the taste part of the contest. The girls wanted to make a "Thanks-a-lot" cake. To thank the Girl Scouts for the last 100 years and also to represent the Thanks-a-lot girl scout cookie. The Thanks-a-lot girl scout cookie is a shortbread cookie with chocolate fudge coating on the bottom. So we used your recipe to represent the chocolate fudge along with chocolate ganache for the filling. I found a butter cake recipe to represent the shortbread and we made chocolate buttercream frosting to cover the cakes. It ended up being close to a khaki color because the girls wanted it to be the color of their Cadette uniforms. They also made chocolate molded daisies and daisy leaves for the sides and their own faces out of fondant as well as a trefoil & the words "Thanks-a-lot for 100 years" out of fondant. The girls did all of the work I was just there to teach, guide & help with instructions for the recipes. I was so bummed that they actually didn't win and the cake that did win although larger wasn't as yummy. But we told the girls how proud we were of them and that they "won" a lot of things from the experimence like bonding time together, learning about baking, pride in doing their best & following all of the rules (integrity). As soon as I download the pictures onto my computer I will post them to the site. : )

Thanks again for sharing your recipes. I think that my daughter, son & I are going to make your White Sour Cream Cake today!
Sincerely,
Aileen

PS would you mind if I added you as one of my friends?

Comment by jeri c on January 29, 2012 at 11:15pm

I am just so used to baking for weddings so my recipes sometimes are a bit bigger than what most people need!  As soon as I have some time I am going to check my supply and see if I still have any of the larger mixes still and measure the amount in each package by cup and then see if I can make notes on my recipes.  It will make a difference I am thinking there will be too much liquid in the mix and they will not bake up right. 

Comment by Fran Beatri on January 29, 2012 at 6:41pm

Jerri --thanks for the iinfo ---and YES I was going too question the forum about the new Betty Crocker cake mixes ---they are now only 15 or 15.5 ounces.  I lloked today while food shopping and I DID FIND the Betty Crocker Tripke Chocolate Fudge Cake mix ( ony 15.5 ounces).  Has anyone noticed a difference in their baking --or is it noticiably amller in batter when filling your pans???

Also thanks for stating about cutting the recipe in half ..I think I should be able to get two 8 inch  OR two 9 inch cakes fro 1/2 the batter size.

Comment by jeri c on January 29, 2012 at 2:06am

Fran you could probably use a devils food cake mix or a chocolate fudge mix.  Not a brownie mix.  Brownies are totally different.  You could make it without the mini chips.... just part of the "TRIPLE" Chocolate.

Comment by jeri c on January 29, 2012 at 1:20am

Thank you so much Patricia!  These recipes are super easy to cut in half!  I just made the lemon cake this week with 2 mixes and it made 2 8"  round cakes and 2 6" round cakes so it is a lot of batter. 

It looks like I am going to have to re-work the recipes I have worked so hard to perfect over the years as I see that the mixes are about 3 oz less per box now that they were when I did all of these recipes.  UGH...

Comment by Patricia Sweetland on January 28, 2012 at 5:10pm

Fran Beatri I made this recipe all the time cakeand cupcakes  it was so good. all thanks to Jeri C all her recipe is good  I also made her red velvet cake yummy..

Comment by Fran Beatri on January 28, 2012 at 1:21pm

This sounds yummy but i have a few questions ( I am not a very experienced baker-not baf just not lont time baker)  This of course ( Two boxees of cake mix) makes alot of batter --- If I just want to bake 2 (two) 8 inch or 2 (two) 9 inch layer cakes, would I cut this recipe in half ????  

Also I am still not sure if the box mix " Betty Crocker Triple Chocolate Fudge" mix is a cake mix in the cake secction of the store  or is it a brownie/fudge mix found in the brownie / cookie section of the store?

And has anyone tried this without the mini chocolate chips?

Thanks everyone.....

Comment by Pearse Hashmi Franklin on May 23, 2011 at 8:26pm

Jeri do pillsbury mix work in this recipe. our grocery store has a pillsbury cake mix sale for 89 cents till today. Everybody has either duncan hines or betty crocker for making wedding cakes. any reason for that. I am going to make a 3 tiered wedding cake. Thought I might stock up.

Thanks 

Comment by Pearse Hashmi Franklin on May 20, 2011 at 9:11pm

Thankyou so much Jeri. You are so helpful

Comment by jeri c on May 19, 2011 at 11:51pm

Pearse I do have a white almond sour cream cake that I use a white cake mix with posted on my blog on here.  Give it a try... I use it for wedding cakes all the time and it is wonderful.

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