On Sun, 01 Mar 2009 17:53:32 -0800, Terry Pulliam Burd
> wrote:

>On Fri, 27 Feb 2009 21:44:58 -0600, Melba's Jammin'
> fired up random neurons and synapses to
>opine:
>
>>In article >,
>> Terry Pulliam Burd > wrote:
>>
>>> Carrot Cake By Koko
>>(recipe particulars snipped)
>>> 1. Preheat oven to 350°F. Grease two 9-inch springform pans.
>>
>>Are you serious? I don't have ONE, much less TWO 9" springform pans.
>>That looks like a lot of batter, though. Whaddaya think about 3 regular
>>9" cake pans pans instead?
>
>Whatever blows your skirt up, girl, but I have used the two 9"
>springform pans with great success. I'll defer to Koko on this, but
>the bottom of the layers is pretty moist even when fully cooked
>(spaghetti inserted comes out clean) and sitting overnight seems to
>firm it up. I still used a frosting spreader (the kind with the offset
>handle) the next day to loosen the cake from the springform bottom.
>
>It's not too much batter, ackshully, although you do get two very
>*tall* cake layers. I also made a 4-layer cake out of the two layers
>once - just made about 25% more frosting. I was leery of adding the
>pineapple - just seemed too weird, but it worked perfectly and I can't
>imagine the cake without it. Two thumbs up from here!
>
>Thanks, Koko!!! <waving>
>
My pleasure <blushing and waving back> I only wish I was talented
enough to be the originator of the recipe.

>Terry "Squeaks" Pulliam Burd

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/22