Originally Posted by Carol's Quilts
Oh yes, I remember how much I loved the Spanish Bar Cake, but it was in the shape of a brick, perfectly rectangular, flat on top, with the squiggly icing, but it was about 3"-4" high. Is yours the same thing? You don't give any directions about cutting it, but I assume you cut it in bars like brownies? Or do you cut the cake in strips and stack them? I'm confused! Maybe Spanish Bar Cake in Pittsburgh was different? However, your recipe sounds like it will taste exactly how I remember. Must try it soon!
|
Originally Posted by Carol's Quilts
Oh yes, I remember how much I loved the Spanish Bar Cake, but it was in the shape of a brick, perfectly rectangular, flat on top, with the squiggly icing, but it was about 3"-4" high. Is yours the same thing? You don't give any directions about cutting it, but I assume you cut it in bars like brownies? Or do you cut the cake in strips and stack them? I'm confused! Maybe Spanish Bar Cake in Pittsburgh was different? However, your recipe sounds like it will taste exactly how I remember. Must try it soon!
|
http://ths.gardenweb.com/forums/load/cooking/msg011
This is the link to the scratch recipe that was requested. I make icings with no recipe. I made a buttercream icing with white crisco and added marshmallow cream, and vanilla flavoring. It's your cake; cut it and stack it in a brick shape with two layers, or even make cupcakes. |
Nickles bakery in Ohio still makes a Spanish Bar cake.
|
Originally Posted by plainpat
Nickles bakery in Ohio still makes a Spanish Bar cake.
|
I wasn't able to acess the recipe from this site.
|
Won't hurt you, but who's to say what will happen to your wt loss? LOL
Originally Posted by AlwaysQuilting
Originally Posted by plainpat
Nickles bakery in Ohio still makes a Spanish Bar cake.
|
Originally Posted by plainpat
Won't hurt you, but who's to say what will happen to your wt loss? LOL
Originally Posted by AlwaysQuilting
Originally Posted by plainpat
Nickles bakery in Ohio still makes a Spanish Bar cake.
|
Saw that cake in a Riesbecks....Pic n save grocery. Was called Spanish Bar Cake.
Congrats on your wt loss....I need to get in gear & do the same. |
Originally Posted by jodinky
http://ths.gardenweb.com/forums/load/cooking/msg011
This is the link to the scratch recipe that was requested. I make icings with no recipe. I made a buttercream icing with white crisco and added marshmallow cream, and vanilla flavoring. It's your cake; cut it and stack it in a brick shape with two layers, or even make cupcakes. But there is another recipe which is repeated on many websites in which 2 cups of raisins are cooked for 10 minutes in 4 cups of water and then drained and cooled, and the recipe calls for shortening or a combination of shortening and butter, and 4 cups of flour instead of 2 (and spices, soda, etc) and put in the same sized pan! Seems to me the resulting cake would be twice as thick as the gardenweb.com variation and now I'm as confused as ever! |
All times are GMT -8. The time now is 01:18 AM. |