The Cake Mix Doctor...

( 35 )

Overview

By enhancing packaged cake mix with just the right additions, even the least confident baker can turn out signature desserts. From Devilishly Good Chocolate Cake to a to-die-for Caramel Cake to coffee cakes, sheet cakes, bars, brownies, and frostings, here are 175 fast, foolproof recipes that marry the convenience, ease, and dependability of commercial cake mixes with a dash of creativity, a spoonful of richness, and a cup of pure inspiration.
Read ...
See more details below
Hardcover (Library Binding)
$25.29
BN.com price
(Save 10%)$28.10 List Price
The Cake Mix Doctor

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$10.49
BN.com price
(Save 34%)$15.95 List Price

Overview

By enhancing packaged cake mix with just the right additions, even the least confident baker can turn out signature desserts. From Devilishly Good Chocolate Cake to a to-die-for Caramel Cake to coffee cakes, sheet cakes, bars, brownies, and frostings, here are 175 fast, foolproof recipes that marry the convenience, ease, and dependability of commercial cake mixes with a dash of creativity, a spoonful of richness, and a cup of pure inspiration.
Read More Show Less

Product Details

  • ISBN-13: 9780606316460
  • Publisher: Demco Media
  • Publication date: 1/28/1999
  • Format: Library Binding
  • Pages: 454
  • Product dimensions: 6.90 (w) x 7.80 (h) x 1.30 (d)

Meet the Author

Anne Byrn

Anne Byrn is known to millions of fans through her Cake Mix Doctor and Dinner Doctor cookbooks, which she's promoted in over 200 television appearances on Good Morning America, Roker on the Road, QVC, and local stations. Her books are also favorite subjects for lifestyle editors in newspapers across the country. Anne lives in Nashville, Tennessee, with her husband and three children.

Read More Show Less

Read an Excerpt

Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting The only thing more delicious than one slice of this cake is a second slice of this cake. But fear not! Only the frosting is a calorie-buster. The rich almond-scented cake is made with buttermilk, vegetable oil, and just three eggs. Bake it a day ahead of serving so the flavors have time to meld. serves: 16 preparation time: 10 minutes baking time: 28 to 30 minutes assembly Time: 20 minutes Solid vegetable shortening for greasing the pans Flour for dusting the pans 1 ounce unsweetened chocolate, coarsely chopped 1/3 cup water 1 package (18.25 ounces) plain devil's food cake mix 1 cup buttermilk 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower 3 large eggs 1 teaspoon pure almond extract Chocolate Cream Cheese Frosting (page 421), made with pure almond extract 1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. 2. Heat the chopped chocolate and water in a small saucepan over low heat until melted, stirring constantly. Set the pan aside to cool for 10 minutes. 3. Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. 4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes. 5. Meanwhile, prepare the Chocolate Cream Cheese Frosting. 6. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. * Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving. RX the Cake Doctor says... It's the unsweetened chocolate added to this cake mix that improves the flavor. For an even more intense chocolate flavor, dust the pans with unsweetened cocoa powder instead of flour. Chocolate Cream Cheese Frosting I first tasted a chocolate cream cheese frosting at the Tennessee State Fair about five years ago. It was a revelation-chocolate and cream cheese were natural partners! Since then, I flavor this frosting with pure almond extract if I'm making a chocolate almond cake or with pure vanilla extract for a buttermilk devil's food cake, a yellow layer cake, or brownies. makes 4 cups, enough to frost a 2- or 3-layer cake preparation time: 10 minutes 1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 1/2 cup unsweetened cocoa powder 1 teaspoon pure almond extract or pure vanilla extract 4 cups confectioners' sugar, sifted 1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more. 2. Use at once to frost the top and sides of the cake of your choice. RX the Cake Doctor says... When you fork into a cake that has been deliciously enrobed with this frosting, the cake world is your oyster. It's the one to always keep in mind. Pumpkin Pie Crumble Cake This recipe comes from Margaret Neblett of Nashville, who got it from a friend, who got it from a friend in Chicago, and so on. Word spreads when there's a great recipe! This dessert is much like a pie in that it has a cinnamon-enhanced pumpkin filling, but much like a cake with a soft crust. And the crunchy topping is the best of both worlds. Don't be concerned that 1 cup of the cake mix is reserved for the topping. The filling bakes up firm and creamy without it. serves: 18 to 20 preparation time: 15 minutes baking time: 70 to 75 minutes assembly time: 5 minutes Solid vegetable shortening for greasing the pan Flour for dusting the pan 1 package (18.25 ounces) plain yellow cake mix 8 tablespoons (1 stick) butter or margarine, at room temperature 4 large eggs 2 cans (15 ounces each) pumpkin 1 can (5 ounces) evaporated milk 1 1/4 cups sugar 2 teaspoons ground cinnamon 4 tablespoons (1/2 stick) butter or margarine, chilled 1 cup chopped pecans 2 recipes Sweetened Cream (page 432) 1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 13- by 9-inch baking pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside. 2. Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 1 minute. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set the pan aside. 3. For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs, and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters (no need to clean either), blend on low speed until combined, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more. Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside. 4. For the topping, place the remaining 1/4 cup sugar, the chilled butter, and the reserved cake mix in a clean medium-size mixing bowl. Rinse and dry the beaters. Beat with an electric mixer on low speed until just combined and crumbly, 30 seconds to 1 minute. Stop the machine and stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over the filling mixture. Place the pan in the oven. 5. Bake the cake until the center no longer jiggles when you shake the pan and the pecans on top have browned, 70 to 75 minutes. Remove the pan from the oven and let cool slightly on a wire rack, 20 minutes. 6. Prepare two recipes of the Sweetened Cream. Slice the cake into squares and pass the Sweetened Cream to spoon on top. * Store this cake without the Sweetened Cream on it, covered in aluminum foil or plastic wrap, in the refrigerator for up to 1 week. RX the Cake Doctor says... Originally, this recipe called for margarine, but I think it benefits from the taste of butter. Lemon Buttermilk Poppy Seed Cake When springtime flowers come into bloom and you're planning a meal out of doors, don't forget this delicate, moist poppy seed cake. I created this recipe in much the same mold as the Charleston Poppy Seed Cake, except this one isn't boozy. Buttermilk lends a down-home air to this pretty cake that is as suitable for breakfast as it is for dessert. serves: 16 preparation time: 15 minutes baking time: 45 to 50 minutes Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) plain white cake mix 1 package (3.4 ounces) vanilla instant pudding mix 1/3 cup poppy seeds 1 cup low-fat vanilla or lemon yogurt 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower 1/2 cup buttermilk 4 large eggs 2 tablespoons fresh lemon juice (from 1 lemon) 1 teaspoon finely grated lemon zest (from 1 lemon) 1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. 2. Place the cake mix, pudding mix, poppy seeds, yogurt, oil, buttermilk, eggs, lemon juice, and lemon zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended and the poppy seeds should be evenly distributed. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. 3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake is right side up. Allow the cake to cool completely, 30 minutes more. 4. Place the cake on a serving platter and serve. * Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. RX the Cake Doctor says... Both fresh lemon juice and lemon zest work wonders in transforming an ordinary white cake mix into this exceptional, lemony cake. Buttermilk adds flavor as well, plus a moist texture. Excerpted from The Cake Mix Doctor. Copyright (c) 1999 by Anne Byrn. Reprinted with permission by Workman Publishing. TABLE OF CONTENTS: Introduction Doctoring Cake Mixes Cake Mix 101 How to use this book Everything you need to know, from choosing a mix to tips on baking and frosting a cake. Plus some cake-mix history. Chocolate Cakes Think dessert, think chocolate. Rich Buttermilk Devil's Food Cake with White Chocolate Frosting, Milk Chocolate Pound Cake, Chocolate Sheet Cake with Peanut Butter Frosting, Dark, dense, and delicious. Cakes with Fruit Create a tropical springtime buzz with the lively Hummingbird Cake. Sweeten a summer picnic with Peaches and Cream Cake. Toast a golden afternoon tea with a Festive Cran-Orange Cake. These fruit-filled cakes are sure to bring a smile. Strike it Rich Cakes Decidedly rich, decidedly decadent. Dazzle kids and parents alike with Mom's Layer Cake with Fluffy Chocolate Frosting or the fragrant Caramel Cake or Carrot Cake with Fresh Orange Cream Cheese Frosting. These moist, aromatic desserts are sure to spell success regardless of the occasion. Cake-Mix Classics These are the cakes that started it all, the tried-and-true crowd pleasers that brought cake-mix doctoring into the kitchen. Surprise a sweetheart with a deep crimson Quick Red Velvet Cake. Shake things up with the pecan- and coconut-studded Earthquake Cake. Or evoke memories of childhood trips to the candy shop with a Five-Flavor Cake. Whichever you choose, it's sure to be a hit! BACKCOVER: WHO COULD BELIEVE THESE CAKES EVER CAME OUT OF A BOX? By enhancing packaged cake mix with just the right additions, even the least confident baker can turn out signature desserts. From Devilishly Good Chocolate Cake to a to-die-for Caramel Cake to coffee cakes, sheet cakes, bars, brownies, and frostings, here are 175 fast, foolproof recipes that marry the convenience, ease, and dependability of commercial cake mixes with a dash of creativity, a spoonful of richness, and a cup of pure inspiration. From the Doctor's Pantry FLAVOR BOOSTERS -- Lemon zest, nuts, coffee, poppy seeds, grated coconut, unsweetened cocoa powder, peppermint schnapps, fresh strawberries MAKING IT RICHER -- Buttermilk, whipping cream, sour cream, eggs, yogurt, butter, peach puree OFFSETTING THE CAKE MIX TASTE -- Dry sherry, lime zest, pure almond extract
Read More Show Less

Customer Reviews

Average Rating 4.5
( 35 )
Rating Distribution

5 Star

(28)

4 Star

(1)

3 Star

(2)

2 Star

(4)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
See All Sort by: Showing 1 – 20 of 35 Customer Reviews
  • Posted October 26, 2009

    more from this reviewer

    I Also Recommend:

    The Cake Doctor - for the neighborhood cake lady

    My husband and I moved into a new region of the country and a brand new development three years ago. Most of my new neighbors were in the same situation as we were -- a thousand miles or more from our children and famiy, and new to the southeast. In no time, it became apparent that if birthday celebrations were to be had, we were on our own. It was my idea that my new friends should begin a tradition of celebrating birthdays together ... dinner and birthday cake once a month to celebrate another good year gone by, and a new year to look forward to. Cake was the central theme - for a change, wine took second fiddle!

    In no time, I ran out of cake recipes, and we were eating the same ole' cake every month (it has been three years since our tradition began). I saw the book "The Cake Doctor" reviewed on television, and I ordered it immediately. I searched the book for a good, Fall seasonal cake ... and chose the German Chocolate Cake recipe. I am here to tell you that all of my friends commented that the German Chocolate Cake was THE BEST CAKE OF ALL, considering all of birthday celebrations we have shared over three years. The cake takes less than 10 minutes to make, and less than one hour to bake. Out of the oven, no frosting is necessary, since it has been added into the batter prior to baking -- genius!!! I am hooked, and I look only to the Cake Doctor when preparing our celebratory cakes from now on! Good baking, good fun ... enjoy!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 28, 2009

    Excellent book

    This is an excellent book to use yourself or for gift giving. I've given all the ladies in my family this book and many of my friends. It's wonderful to be able to make scrumptious cakes so easily using boxed cake mixes and a few simple ingredients that many of us already have on hand. Everyone I've given this book to has used it many times and still thank me for introducing them to the ease of making spectacular cakes. It's a real bargain at the price and a wonderful present would be a homemade cake from this book along with the book and a note from you written inside. That's how I came to have my copy. It was given to me by a friend for my birthday along with a Holy Cow cake. Mmmmmmm, good!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 23, 2009

    I Also Recommend:

    Cake mix bible!

    Love this book! Haven't ever made a "bad" recipe. Easy and delicious and they always turn out perfectly.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 27, 2008

    Outdated

    Anne Bryn obviously put substantial effort into the making of this book. Unfortunately, it's outdated as most of the cake recipes call for using a cake mix WITHOUT pudding in the mix. Since all three major brands -- Duncan Hines, Pillsbury, and Betty Crocker -- now have pudding in all their mixes, at least in the supermarkets in my area, the recipes will not turn out as intended. That said, the icing recipes are terrific, as is the section on chocolate, and the many tidbits of information she includes throughout the book on cakes and baking are fun reading. I've yet to find an up-to-date cookbook for jazzing up cake mixes, but two superb 'scratch' cake cookbooks are 'The Cake Bible' and 'The Cake Book.'

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 25, 2005

    Good Shortcuts, Not My Favorite Recipes...

    This would have been a great book if I had no experience in the kitchen, and I mean no experience. It is primarily a book for people who do not know their way around the kitchen, but want to make something tasty for a party or potluck. Some are very tasty, some are not what I envisioned them. Overall, not a bad book. Excellent reading inside, though. Gives examples on how to jazz up many of these recipes and helps a beginning cook realize you can alter things without screwing them up.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 5, 2005

    #1 Cake Cookbook Ever!

    I absolutely love this book, all the beautiful color photos of the cakes and the clear, simple directions are amazing! Though I haven't had the book for very long I've made the Snickerdoodle Cake and the Caramel Cake. Both were delicious, particularly the Caramel Cake, the frosting was sublime! This book is definitely a good investment for anyone who loves to bake!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 5, 2011

    Special cakes, cookies and bars made easy!

    Every dessert I have made from this book has been a hit! Now the people I work with think that I am such a great baker ;) They just don't realize that with The Cake Mix Doctor they could make treats just as good as mine.

    Was this review helpful? Yes  No   Report this review
  • Posted July 25, 2011

    Made a believer out of me - don't mock it until you try it

    I am a die hard baker make all my desserts and dinners from scratch. A very respected fellow baker told me about cake mix books and that most if her cakes are not Fu ll scratch. Although this was not my choice in books (my 8 yr old told hubby I wanted and she got it for my birthday) I'm glad I didn't not return it. At times with making a full dinner I'm pretty exhausted and overwhelmed myself by making a homemade cake so onmy hubby birthday I decided to give this a try we baked the chocolate cake because my recipe calls for coffee I added instant coffee to this and everyone thought it was my original recipe. I did grandma coconut another shocker this was handy when My daughter wanted to raise money for a pc tablet and though it would be a great opportunity to try it because teaching her from scratch was too much work for me me after a full day of work. Well she made the better for you pound cake, breakfast cinnamon cake, chocolate and more orders have poured in. I. Truly recommend especially for large crows where mote than one cake is necessary don't give up on your fav recipes but keep these handy when you need a quick mix.

    Was this review helpful? Yes  No   Report this review
  • Posted June 5, 2010

    more from this reviewer

    It needs to be on every baker's shelf!

    This book is fabulous. It should be on every baker's shelf regardless of their skill level in the kitchen. It has classy cake recipes and simple dump cake recipes. It is easy to use, is very practical, has great ideas, has creative suggestions and has interesting information about everything from cake mix history to storage to non-stick idea. It was both comprehensive and entertaining at the same time. The illustrations and the books presentation were perfect. The book made me want to bake.even in the middle of summer! This would be a great gift to give any woman who likes to bake.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 11, 2009

    I Also Recommend:

    The Cake Doctor is a great book for making unique and classic desserts fast.

    This book is easy to use and has a variety of desserts from fruit pizzas, brownies, biscotti, cookies, and so many types of cakes. The recipes are simple and the ingredients that you add to cake mixes to make the desserts are not expensive and are easy to find in most any grocery store. I do not have a lot of time and this book allows me to still bake for my husband and friends. I would suggest this book to anyone no matter their level- beginners to experts. It also makes a great gift,if you want to give your secrets away:) Also the recipes give you lots of ideas and options.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 2, 2004

    The best!

    Don't be tempted by the other cake mix books out there--this is THE one to get for your $!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 10, 2003

    A must have!

    This is an awesome book with recipes for those who like to cook and those who don't. Most recipes are no fail. . . and many make it look like you spent alot more time than you did in the kitchen. This one is a little better the the Chocolate Cake Mix Doctor.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 22, 2003

    Why aren't more people using this book?

    I've made the carrot cake, Kaluha cake, and snickerdoodle cake, among others. Each time, no one could believe that the delicious dessert they were licking their lips over started from a mix! I've shown the book to friends and family, and some of them have bought a copy of their own.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 20, 2003

    Outstanding!

    My 7-year-old son loved the red velvet cake we ate at a fancy country club lunch, so I requested the recipe. The recipe had been copied directly from the pages of this book! I have baked numerous cakes from this book and received rave reviews from them all. My most recent successes have been Susan's lemon cake and the simple strawberry cake (I baked mine in a sheet pan and it turned out wonderful). I reach for this book everytime for special occasion cakes and bake sales alike.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 26, 2003

    Holy Cow cake

    My friends and I made the holy cow cake from this book and it was amazingly delicious.. no one could believe it was made from a cake mix with some ingredients added! :)

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 10, 2003

    Cakes are now my signature thing

    I have made the caramel cake (using 1/2 cup of fat free evaporated milk in the caramel frosting rather than 1/4 cup whole milk) and the Mt. Vernon Cake. In the future I'll chop the cherries for the Mt. Vernon cake in half so as to be able to cover all of the cake layers. Caramel Cake: 5 star:I was thrilled with this cake in particular. All the recipes sound quite easy. Having tried to make cakes from scratch that don't always turn out I find that using cake mix as a base helps ensure a better outcome! Hooray for this book. Makes a great gift with a nice cake platter to boot.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 18, 2003

    A wonderful book

    Before I found this book in the library I thought cake mix cakes were terrible. I had tried them before and they always had a cake mix taste besides I was such a food snob that I believed that no cake mix could produce a better cake than from scratch. But after trying the Darn Good Chocolate cake I changed my mind. There was no cake mix after taste and it became my favorite chocolate cake (not to mention the easiest to make). This book gives you a wealth of information not just about cake mixes but about baking and where certain cakes came from that I find interesting. I loved this book so much I had to buy my own copy. I would reccommend it to anybody especially a new cook.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 19, 2002

    Thank you thank you I'm a hit.

    This book is very easy and simple to cook with. I'm a hit in the kitchen and at family gathering. I always have to bring the Red Velvet and Caramel Cake. This is all I need in the kitchen besides my cake pans.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 15, 2001

    Baking should always be this easy.

    My husband bought this after reading a review. I makes the most basic mix come out like a work of art. As someone who normally bakes from scratch I recommend this book to all non-bakers. I actually gave a recipe to someone on the bus from memory. The Fuzzy Naval Cake was my favorite non-chocolate cake. I even had my husband bake the Darn Good Chocolate cake for a baby shower.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 22, 2001

    Awsome Book

    This Book is Cool I just Bought it and It is Neat I love to Cook so I am Going to Cook Cakes and Browines. 'I have met a lot of people who say that the book is good for any one who Loves to cook Just like me.'

    Was this review helpful? Yes  No   Report this review
See All Sort by: Showing 1 – 20 of 35 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)