Spanish Bar Cake
09-01-2011, 07:50 PM
#51
Senior Member
Join Date: Jul 2010
Location: Tampa, FL
Posts: 544
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!
09-01-2011, 07:50 PM
#52
Senior Member
Join Date: Jul 2010
Location: Tampa, FL
Posts: 544
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!
09-02-2011, 02:10 PM
#53
Member
Join Date: Nov 2010
Location: Hendersonville, TN
Posts: 5
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.
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.
09-02-2011, 03:48 PM
#55
Super Member
Join Date: Nov 2008
Posts: 1,665
Originally Posted by plainpat
Nickles bakery in Ohio still makes a Spanish Bar cake.
09-03-2011, 03:06 AM
#57
Super Member
Join Date: Jan 2009
Location: Mid-West
Posts: 3,838
Won't hurt you, but who's to say what will happen to your wt loss? LOL
Oh I hate you! I have a Nickles about 3 miles from me but I've never been in there because I don't eat bread etc anymore. Maybe I'll go in there just once and buy one of the cakes, just for investigative information, you understand. One cake won't hurt me, right?
Originally Posted by AlwaysQuilting
Originally Posted by plainpat
Nickles bakery in Ohio still makes a Spanish Bar cake.
09-03-2011, 04:21 AM
#58
Super Member
Join Date: Nov 2008
Posts: 1,665
Originally Posted by plainpat
Won't hurt you, but who's to say what will happen to your wt loss? LOL
Oh I hate you! I have a Nickles about 3 miles from me but I've never been in there because I don't eat bread etc anymore. Maybe I'll go in there just once and buy one of the cakes, just for investigative information, you understand. One cake won't hurt me, right?
Originally Posted by AlwaysQuilting
Originally Posted by plainpat
Nickles bakery in Ohio still makes a Spanish Bar cake.
09-03-2011, 07:59 AM
#60
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
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.
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!
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