Homemade Vs. Boxed Chocolate Cake
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(smooth uptempo melodic jazz music)
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- Brenda, what are you doing?
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- (laughs maniacally) Oh my god!
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- You keep ruining everything!
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Hey guys, I'm Von.
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I'm a Tasty producer here in New York.
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(whispering) It is so cold!
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I love chocolate cake.
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I'm on my way to the store right now
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to buy a chocolate cake
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and some boxed cake mix,
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and I'm going to see if I can make
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a homemade version that rivals it.
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I'm going to have a taste test
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with some people in the office,
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and I guess they'll be the judge.
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Let's get chocolatey.
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You know, there's nothing
inherently wrong with boxed cake.
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It's great if you're in a pinch,
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and it's a lovely starting
off point for your cakes.
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For the purposes of my taste test,
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I'm going to follow the instructions
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exactly as they are on the package.
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However, there are a lot of really, really
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great ways to elevate a boxed cake.
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My mama is a fantastic baker,
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and my dad, for some reason,
loves boxed yellow cake.
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So, growing up, she taught me
to replace the water with milk
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and the oil with butter,
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and that higher fat content
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really helps the texture of the cake,
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because boxed cake can
be a little bit dry.
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(smooth uptempo melodic jazz music)
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There's a lot of ways
to really elevate your
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boxed cake so that it tastes homemade.
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It does dome up quite
a bit when you bake it,
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so I'm going to just cut that off
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because I really want all the
cakes to look pretty similar
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for my cake tasting.
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I'm using canned frosting
for that ultimate
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store-bought experience,
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but another way to make
boxed cake taste even better
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is with homemade buttercream,
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which is like the easiest
thing in the world to make.
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In my humble opinion,
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the best way to make any
cake look really nice
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is fresh fruit on top.
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Go from zero to hero in no time flat.
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Not bad boxed cake.
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It's like putting lipstick on a pig.
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Our culinary team at Tasty,
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led by my wonderful friend, Claire,
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worked really hard on
developing this amazing recipe
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for the ultimate chocolate cake.
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Um, this is kind of embarrassing,
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but I actually cried the
first time I tasted it.
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I wish I was kidding.
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The star of this cake is
obviously the chocolate,
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but there are some really
important supporting roles
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that help that chocolate shine.
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The stout and the espresso powder
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add so much depth to this cake.
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It really gives it such a boost
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that's going to make you go like, "Wow,
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"what is in this cake?"
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Creaming the butter and sugar
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is a super important process in any cake
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that you're going to make
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because when you cream
together butter and sugar,
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you're adding air into the butter
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and then the sugar's holding onto that air
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and then that's going to give our cake
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a really nice structure.
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Now, I didn't do this for the boxed cake
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because it's boxed cake,
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but I really like to crack
my eggs into a separate bowl,
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just in case you get a bad egg
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and adding them one at a time is important
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so that everything gets
nice and incorporated.
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Okay, don't freak out,
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but we're going to add some mayonnaise.
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We're only using half a cup.
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You're not going to taste it,
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and it's going to create
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the most sinfully, moist
cake you've ever had.
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I apologize for my
casual use of the phrase,
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"sinfully moist."
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We're going to switch off
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adding the dry and the
wet ingredients in stages
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because mainly, you just don't want to get
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all the (bleep) all over your kitchen.
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Wow, that looks so good.
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We're also going to add
chocolate chunks to the cake.
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This is just another
little element of surprise.
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When people bite into it,
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they're going to get
that fudgy, fudgy cake.
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They're going to get the
nice, light buttercream,
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and then they're going to have that snap
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from the chocolate.
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So we're going to make sure
everything is evenly distributed
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and it's time to bake.
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(smooth uptempo melodic jazz music)
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As you can see, they
kind of start to dome,
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but then flatten out as they bake.
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And then you'll know they're done
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when a toothpick comes out clean.
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Super smooth.
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Almost like, dare I say, Buttah.
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In the past few weeks,
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I've consumed more buttercream
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than any human being
should ever consume ever,
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but that is because this frosting is so
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light, fluffy, and delicious.
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The best thing about it is that
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it's not overly sweet and it
compliments the cake very well.
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It's also really smooth,
which makes it amazing for
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decorating which is
everybody's favorite part.
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Well, you know, besides
the whole eating thing.
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Now it's time to have some fun.
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I mean, this is the part
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where you can get as creative as you want,
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you can take it as simplistic as you want.
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Just make sure to put enough buttercream
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in between all those layers,
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that when you cut it,
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you got some really nice distinction.
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I really want to wow people
at this cake tasting,
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so I'm using a dough scraper
to smooth out the sides.
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I'm adding a ganache drip
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down the sides of the cake,
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and then I'm going to pipe
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a little bit of a border at the bottom
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and add the fruit on top.
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And I guess no cake is complete without
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the world's largest strawberry.
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I think it looks pretty good,
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and I think we're ready to go up against
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a store-bought cake and a boxed cake.
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Here we go!
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(distant chatter)
(uptempo melodic jazz music)
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- Whoa!
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- I would eat this entire cake.
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- Why would I waste my
time on any other cake?
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- That's the one.
- That's so good!
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- The first one, the
first one is totally--
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- One is my favorite.
- Yay!
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- It is just the best
chocolate cake I've ever had.
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- Yes!
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- Okay guys, we have our three cakes here,
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now let's boogie.
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Though the homemade cake took
a little bit longer to make,
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it definitely was the best
experience of all three.
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You taste the texture,
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far outweighed that of the boxed cake
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and the store-bought cake.
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You cannot get a better,
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more moist, dare I say, cake.
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When we're talking about chocolate cake,
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you gotta use the word moist.
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There's nothing else.
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The world needs cake.
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It would just solve all of our problems.
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I'm going to the gym now.
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Thank you.
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Good night.
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