Comments on: Classic (One Bowl) Chocolate Cake

By: Audra

Audra — Sun, 15 Dec 2024 14:31:59 +0000

In reply to JoAnn Huss. Hi! Yes you could, you may want to adjust the bake time slightly.

By: JoAnn Huss

JoAnn Huss — Wed, 11 Dec 2024 17:44:04 +0000

This is my first time on your site. All your recipes look yummy. My question is can I use this recipe in a 10 inch bundt pan? I realize you post a cake specifically for the bundt pan, but that one is too fudgy for me.
Thanks fro your swift reply.
( there is a dot between my first and last name)

By: Audra

Audra — Wed, 13 Jan 2016 01:49:49 +0000

In reply to NRS. I usually beat all my frosting on high, and I think either room temp or cold is fine for the cream- it shouldn't make a difference!

By: NRS

NRS — Tue, 12 Jan 2016 00:41:45 +0000

Hi Audra! Sounds like you had a very hectic holiday season! Couple questions about your chocolate buttercream frosting: what speed would you use after adding the cream if beating in a stand mixer? And do you use room temp cream or cold?

Thanks!!!

By: Cathy

Cathy — Mon, 04 Aug 2014 21:25:30 +0000

This is exactly what I’ve been looking for! Baking this tonight for my boyfriend’s birthday tomorrow (and adding some letters and a toy car to the top)! Thanks for the recipe!

By: NRS

NRS — Mon, 17 Feb 2014 00:27:07 +0000

Love the rustic swirls! How do you make them? With a spoon, small offset spatula or something else? I use the same frosting recipe (with a bit more vanilla); i use Droste dutch-processed cocoa but it doesn’t look as dark! Beautiful cake!

By: Audra

Audra — Sun, 28 Jul 2013 02:51:05 +0000

In reply to Lyla. Hey Lyla! A T is actually a tablespoon- but I should clarify and spell it out. :)