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Be-ro Chocolate cake
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room512
Posts: 1,412 Forumite


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.
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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."We could say the government spends like drunken sailors, but that would be unfair to drunken sailors, because the sailors are spending their own money."
~ President Ronald Reagan0 -
Thanks, I'll get some evaporated milk when I go out then.0
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Bailey's is a good substitute........0
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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.2022. 2% MF challenge. £730/30000 -
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!0
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