I can't find the effing Blackout Cake ANYWHERE!!!!!!!!!!!!
Has anyone seen it lately? It usually comes out around the holidays but I went to four different supermarkets and three drugstores and can't friggin' find it!!!!
(This is why I'm on WW...I will go high and low to find a favorite food...)
URGENT!!! MISSING!!! URGENT!!!
kris_gets_hitched
Posted:
Member since
Re: NWR: Entenmann's...HELP!!!!!!!!
The bad news...they are no longer making the Blackout cake.
The good news...if you call them to ask for it (apparently a bulk of their calls is for the Blackout cake! ), they'll send you a bunch of coupons.
Thanks for the suggestion, Barb!
Oh and when I clicked on their 'contact us' part of their site, this is their address:
Bimbo Bakeries USA Consumer Relations Department P.O. Box 976 Horsham, PA 19044
I can't find the effing Blackout Cake ANYWHERE!!!!!!!!!!!!
Has anyone seen it lately? It usually comes out around the holidays but I went to four different supermarkets and three drugstores and can't friggin' find it!!!!
(This is why I'm on WW...I will go high and low to find a favorite food...)
URGENT!!! MISSING!!! URGENT!!!
omg you are making me hungry! i dont know where, sorrry! oh ps, i LOVE your wedding location
God I love the blackout cake!
mmm.. I want some now! I would actually love this as my wedding cake filling lol.
The bad news...they are no longer making the Blackout cake.
The good news...if you call them to ask for it (apparently a bulk of their calls is for the Blackout cake! ), they'll send you a bunch of coupons.
Thanks for the suggestion, Barb!
Oh and when I clicked on their 'contact us' part of their site, this is their address:
Bimbo Bakeries USA Consumer Relations Department P.O. Box 976 Horsham, PA 19044
No lie!!!!!!!!!!!!
wait so its discontinued but they will send you coupons so am i missing something or so you have to buy up all that you could possibly find in stores right now and some might be stale but o well, at least yo uhave coupons???!
1. Preheat oven to 350ºF. Grease two 9-inch round cake pans. Dust with flour and tap out excess.
2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs and vanilla and beat until well blended. Add chocolate and beat 1 to 2 minuts.
3. Mix together flour, baking soda and salt. Add to chocolate mixture in two additons alternately with buttermilk. Beat until well blended. With mixer on low speed, add boining water and beat until smooh (batter will be thin). Pour batter into propared pans.
4. Bake 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool in pans 10 to 15 minutes then unmold onto racks and let cool completely.
5. Cover a cake layer with a little more than one third of ganache frosting (recipe follows). Set second cake layer on top. Frost top and sides of cake with remaining ganache. If desired, press sliced, toasted almonds onto side of cake. Refrigerate cake 3 to 4 hours or until ganache is firm before serving. Serves 12 to 16 people.
CHOCOLATE GANACHE FROSTING 18 ounces (3 cups) of semisweet chocolate chips OR bittersweet chocolate, chopped 1 1/2 cups heavy cream 2 tablespoons butter, cut up 1 teaspoon vanilla
1. In a 2 quart glass bowl, combine chocolate chips and cream. Heat in microwave on high for 3 minutes or until melted and smooth when stirred. Stir in butter and vanilla.
2. Cover and refrigerate 1 to 1 1/2 hours or until ganache holds its shape and is thick enough to spread on cake.
So..pathetic me.... I emailed them a few years back when I, like you, couldn't find it anywhere and had a craving I needed to satisfy. They told me they start to sell it on Thursdays around the holidays... starting before Thanksgiving. So, sure enough, the following Thursday I found myself at Stop and Shop where there was one lonely Blackout cake among the other wonderful baked goods..... they sell out fast... I hope this helps you...
1. Preheat oven to 350ºF. Grease two 9-inch round cake pans. Dust with flour and tap out excess.
2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs and vanilla and beat until well blended. Add chocolate and beat 1 to 2 minuts.
3. Mix together flour, baking soda and salt. Add to chocolate mixture in two additons alternately with buttermilk. Beat until well blended. With mixer on low speed, add boining water and beat until smooh (batter will be thin). Pour batter into propared pans.
4. Bake 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool in pans 10 to 15 minutes then unmold onto racks and let cool completely.
5. Cover a cake layer with a little more than one third of ganache frosting (recipe follows). Set second cake layer on top. Frost top and sides of cake with remaining ganache. If desired, press sliced, toasted almonds onto side of cake. Refrigerate cake 3 to 4 hours or until ganache is firm before serving. Serves 12 to 16 people.
CHOCOLATE GANACHE FROSTING 18 ounces (3 cups) of semisweet chocolate chips OR bittersweet chocolate, chopped 1 1/2 cups heavy cream 2 tablespoons butter, cut up 1 teaspoon vanilla
1. In a 2 quart glass bowl, combine chocolate chips and cream. Heat in microwave on high for 3 minutes or until melted and smooth when stirred. Stir in butter and vanilla.
2. Cover and refrigerate 1 to 1 1/2 hours or until ganache holds its shape and is thick enough to spread on cake.
