Comments on: “Chocolate Cake” - made with carob powder

By: Chef Daniel

Chef Daniel — Sat, 13 Mar 2010 19:00:56 +0000

Rosalinda that is my plan!!! Keep visiting and sharing your ideas!

By: Rosalinda for Chef Daniel

Rosalinda for Chef Daniel — Sat, 13 Mar 2010 13:49:02 +0000

Thank you for starting this. I’ve asked about a chef that is IC friendly and I think you are the first and only so far. Keep us happy and give us more recipes and ideas.

By: Chef Daniel

Chef Daniel — Mon, 08 Feb 2010 17:45:37 +0000

Jacqui,

1 stick of butter is 8 ounces, so melting half a stick would give you 4 ounces of butter. Nice to see Africa is being reached!

By: jacqui

jacqui — Mon, 08 Feb 2010 14:28:19 +0000

Dear Daniel,

I live in south africa, please tell me in measurements ie grams ounces, wha a “stick” o butter is.

Thank you so much.

By: Chef Daniel

Chef Daniel — Fri, 05 Feb 2010 14:45:10 +0000

mommaD did you fold it well enough?

By: mommaD

mommaD — Mon, 01 Feb 2010 16:31:20 +0000

Failed…It turned out hard with lumpy air pockets!! The frosting is great. What do you think I did wrong? I thought I followed all directions.

By: Chef Daniel

Chef Daniel — Thu, 28 Jan 2010 18:02:47 +0000

Note taken!

By: Nichole

Nichole — Thu, 28 Jan 2010 17:59:51 +0000

Have you thought about making there “printer friendly”??

By: Chef Daniel

Chef Daniel — Thu, 28 Jan 2010 17:22:23 +0000

1 tablespoon is perfect. The milk is used more for moisture then flavor. So it does not matter which milk you use. Just dont use water.

By: Melissa Legate

Melissa Legate — Thu, 28 Jan 2010 17:18:30 +0000

If you are going to use milk, do you use 1 tbsp.? Does it matter if it is Vit. D milk, skim etc.?