3 Reviews

I loved it but I did make some changes. First I thought there was way too much icing sugar. By cup six it was already sickeningly sweet. I stopped at 6 cups of icing sugar and I also added 2 blocks of creme cheese into the icing to cut some of the crazy sweetness. Changes I made: Buttercreme Icing: * 1 1/2 cups butter, softened * 1 cup unsalted butter (not Crisco!) * 6 cups icing sugar * 2 teaspoons vanilla * 1 teaspoons Wilton's Butter Flavor * 2 x 8oz Cream Cheese blocks I also let the Ganache cool quite a bit so that when it dripped off the sides it was so beautiful. Here is a picture and the altered recipe. http://www.facebook.com/#!/notes/diana-coucopoulos-ard/buttercreme-with-chocolate-ganache-birthday-cake/435866167989 Once I made the changes it was AWESOME!!!

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Chef Princess Diana July 06, 2010

I made the cake but pooped out when it came to the icing. Its easier and cheaper to just buy buttercreme icing and make the chocolate. I'm not sure that the portions for the cake were correct 1/2 cup and 1/2 lb are different... I used the 1/2 cup but felt 1/2 lb of butter and shortening should probably have been correct. I will try it again. Its a little dry for me using the listed portions, but its not the worse cake I've ever made. Will post pics as soon as I find the transfer cord from my camera.

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yschoice June 12, 2011

I made this cake 3 years ago and have made it several times since. Everyone loves it and asks for it for birthdays and holidays. It is a beautiful cake and turns out beautiful. I decorate the center with strawberries dipped in chocolate.

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Madray7 October 06, 2010
Paula Deen's Chocolate Ganache Cake