Ok, I did an internet search for 7'up cake and found this recipe. I haven't tried it yet but I will and let you know. Shawn will have to let us know if it looks authentic or not.
Classic 7 UP Pound Cake
This recipe has been around for years and, judging from its popularity, it will be around for many years to come. 1 cup butter, softened 1/2 cup shortening 3 cups sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5 eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon salt 1 cup 7 UP For the Glaze: 1/4 cup 7 UP 1/2 cup sugar Preheat oven to 300°F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
i am looking for delicious devils food chocolate cupcake recipes. i am making cupcake trees for the boda. either myself and friends will spend the thursday before the wedding baking them, or i'll hire someone. bonnie, if you, or anyone else are good cupcake bakers let me know.
and to be on topic...here is my sloppy joe recipe which alfonso things is the kings pijamas!!
I saw a link on another message board yesterday for home-baked Mac and Cheese which got raved reviews! Who doesn't get a craving for this stuff everyonce in a while? We had people over last night and they all gave it a thumb's up!
(Since one invitado was a vegetarian I used "setas" instead of pancetta, I didn't have fresh tyme and I only had a bag of shredded mixed cheese) Truth be told I am a rebel when it comes to recipes, I never follow the rules!
For those that are feeling the cheesy, creamy, herby, urge without further ado, here it is:
1 tablespoon olive oil 1 tablespoon olive oil 1-inch thick piece pancetta, cut into small dice 3 cloves garlic, finely chopped 3 tablespoons all-purpose flour 6 to 7 cups whole milk, heated 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1 teaspoon cayenne pepper 2 cups freshly grated Asiago cheese, plus more for the top 1 1/2 cups Irish white Cheddar, plus more for the top 1 1/2 cups Mountain Valley Cheddar, plus more for the top 1 cup grated Fontina cheese, plus more for the top 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top Salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped flat-leaf parsley
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
Posts: 24 | Location: Conil de la Frontera | Registered: 21 March 2007
The 7up cake recipe that I put up under the DIET thread is much easier than dealing with shortening. My mom only puts 5 things in her cake and that's it.
Shawn
"Wanna fly, you got to give up the shit that weighs you down" - SONG OF SOLOMON, Toni Morrison
Posts: 1254 | Location: Richmond, VA but in MADRID now | Registered: 10 February 2002
Hmmm, I've never found anything particularily special about Devils food cake but I made a chocolate cake from the Hersheys site for my birthday that was 'Da Bomb'. Unfortunatly I had a bit of a kitchen oops and poured in double the amount of boiling water required and had to instantly double my recipe so that I wouldn't throw it out. I frosted one of the cakes and left the other plain and a majority of the guest prefered the unfrosted version as the frosted one was quite rich. Both were fantastic though and the chocolate frosting was amazing with fresh strawberries.
This comes from hersheys.com
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows) Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Posts: 435 | Location: Italy | Registered: 25 November 2003
However since you specifically wanted Devils food cake, check out the Epicurious site. I've tried many of their other recipes and have always had good results. There was even a specific recipe for Devils food cupcakes. Personally I thought the one with chocolate, orange buttercream frosting sounded really good though a bit complicated to make.
hola again....speaking of food we missed. yesterday i went to The American Store (Pso San Francisco de Sale, 3, metro Islas Filipinas, orange line)....and was blown away. In my opinion, it is much better than Taste of America. There was a huge choice of things and the prices were not outrageous. I mean they were higher than stateside, but not crazy!! I got a both of Devil's Food mix for 3.95 and a box of grits (I'm southern!!) for 4.
For bakers, the store is now the official Wilton Cake Company distributor in Spain. The owners Nieves and Lolita have travelled several times to Wilton HQ in Chicago and are importing all kind of cake supplies. They just ordered 12 cupcake trees for my wedding. The cost will be 15.90 each. At Wilton, the cost is 12.99 plus tax, plus shipping to Spain, so I consider the price a deal.
Anyway, they told me yesterday, that starting in May they will begin a series of cake decorating classes... I don't know more details than that, but you can contact the store here: www.theamericanstore.es
OH...and they had a genuine candy counter with reeses, butterfingers, etc...all candies were 1 and 1.20.
Happy shopping!!
Posts: 1001 | Location: MADRID! | Registered: 09 November 2002
yeah, they really pack in the merchandise there but it is slightly more expeinsive than a Taste of America (as if that were possible ) but for 5 cents more or less it really does not matter.
only thing I do not like about The American Store is the customer service.
the door is locked and you need to ring the doorbell be buzzed in as if it were a jewelry store or a bank
we deliver The Broadsheet there every month and a few times i buzzed and buzzed and a girl appeared from the basement who looked like she had been sleeping. then she acted like she was doing me a favor by selling me stuff when i grabbed some pop-tarts i had a "hankerin" for.
they may have it going on with the products they sell but they have a lot to work on with regards to customer service. perhaps they should rename the place "The American Store with Typically Spanish Non-Customer Service"
in my opinion, A Taste of America ( www.tasteofamerica.es ) knows how to treat their customers a LOT better. they also have an online store that The American Store does not, all they offer is a balnk order form that does not even work, no direct online shopping.
all in all, these types of shops are pretty much the same in the products they carry and services they offer but some have it more "together" than others.
i have a feeling that more people go to A Taste of America because they market it better. people tend to go to the one that is more convenient for them (near home/work, in the neighborhood they happen to be going to at the time for some reason or another, etc...)
the sheer numbers speak for themselves. We leave 100 magazines at the Taste of American on calle serrano and they all GO within 2 weeks. we leave 30 mags at The American Store and end up picking up about 5 the next month.
so, unless peeps are only going in to pick up The Broadsheet, then A Taste of America is doing more biz.
fair enough, but I have to add, that the last two times i was at Taste of America, the counter girl there was totally rude, and yesterday at American Store, the counter girl was super nice. the owners have also been nothing but charming in helping me with my cupcake tree needs. i think is like every place in spain...depends on the day you go and the person you get. but, yes, again as we all know....customer service in spain is pathetic.
anyway, have fun shopping at both!!!
Posts: 1001 | Location: MADRID! | Registered: 09 November 2002
I've been to both and the service has been great in both. I really don't miss any food from the US and actually, right now, am missing food from Spain. The horror of it all . . .
Shawn
"Wanna fly, you got to give up the shit that weighs you down" - SONG OF SOLOMON, Toni Morrison
Posts: 1254 | Location: Richmond, VA but in MADRID now | Registered: 10 February 2002
I usually go to the American store abour four times a year, most of those being around Thanksgiving and Christmas, and I've never had anything other than friendly service.
I knew about the Wilton stuff but I can't aquire any more things. Besides I had a sweet set back in the U.S. (with over 20 different tips) and I had to give it away when I moved to Europe. It was handy to have around, but I hardly ever used it. Only when I needed to do a birthday cake or decorate cookies for a party.
For me what they have in stock and the location (Islas Filipinas is only one metro stop from my house) is more important than the customer service and they have a great selection. It's funny how little I buy when I go. I'll think I'm having major cravings and then get there and totally change my mind. The same happens when I return to the States. There are so many things I would tell you I can't wait to have, then when they're available I'm not interested.
I was wondering though, do they sell beef jerkey in Spain? If so, what is it called? You can buy it in the American store but in tiny bags and it ain't cheap.
Posts: 435 | Location: Italy | Registered: 25 November 2003
That is a good question about the beef jerky thing. I've never seen it in Alcampo or Carrefour. I know that you can find dried fruit in Spanish supermarkets, but that's all that I've seen.
Here's a thought. Have you tried Mercadona? They seem to have odd things for Spain or better yet, what about Lidl. I don't know how to say beef jerky in Spanish, but try going to different stores and just looking. You would be surprised what you'll find while looking for something else.
Lidl has great cheeses and awesone German products that are to die for, but the lines. I usually go there during siesta and can be in and out.
Alcampo is starting to get more American products little by little. Why not take bus 16, which has a stop that isn't far from your place to Alcampo at Pío XII? Do some leg work and you will find that many products that we go to American stores for are now available in Spain.
I know that many people go to The American Store or Taste of America for that specific product, but sometimes, a Spanish substitute can do just fine. Take men for example, sometimes when I crave an American man and there's not one around, a Spanish man will just have to do. I couldn't resist that one.
Good luck in the beef jerky search.
Shawn
"Wanna fly, you got to give up the shit that weighs you down" - SONG OF SOLOMON, Toni Morrison
Posts: 1254 | Location: Richmond, VA but in MADRID now | Registered: 10 February 2002
) but for 5 cents more or less it really does not matter.
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