Be-ro Chocolate cake

room512

I'm sure someone on here can answer my question! I can remember reading on here that this is a lovely chocolate cake. Looking at the ingredients it uses evaporated milk - would it be as nice if I just used ordinary milk? I'm concerned that the evaporated milk will give the cake a tangy taste (if that makes sense). Here's a link to the recipe in question.

Badrick

Evaporated milk is milk with about 60% of the water removed, but it apparently acquires a slightly caramel flavour as a result of the sterilizing process, which you won't get with the following options.
You can either reduce ordinary milk by simmering in a pan or use dried milk and make it with 60% less water or use milk but replace a couple of spoonfuls with cream.

room512

Thanks, I'll get some evaporated milk when I go out then.

esmy

Bailey's is a good substitute........

room512

esmy wrote: »

Bailey's is a good substitute........

Unfortunately my 3 yr old nephew and 6 yr old niece will be eating it too!

adouglasmhor

room512 wrote: »

Unfortunately my 3 yr old nephew and 6 yr old niece will be eating it too!

I very much doubt any alcohol will be left in the cake after baking.

Sky_

I make this cake all the time but use normal milk in place of the evaporated milk and water. That is, I use 10 x15ml spoons of milk in total.

It's a delicious recipe and keeps really well.

room512

Sky_ wrote: »

I make this cake all the time but use normal milk in place of the evaporated milk and water. That is, I use 10 x15ml spoons of milk in total.

It's a delicious recipe and keeps really well.

Awww, I've been and bought evaporated milk now. Making a cream cheese frosting to go on it as my fussy niece has decided she doesn't like icing. This way she can be told it's frosting and not icing!