Dark Matter eLiquid

Enjoy the wonderful flavor of our latest VapeSafe eLiquid - Dark Matter.

Dark Matter tastes like German chocolate cake. For those of you who have not had the fortunate to try a piece German chocolate cake recently, this is a great way to experience the flavor without getting any of the calories. German chocolate cake is a layered cake filled and topped with a coconut-pecan frosting. Traditionally sweet baking chocolate is used for the chocolate flavor in the actual cake. The robust filling and topping is a caramel made with egg yolks and evaporated milk. Once the caramel is cooked, coconut and pecans are stirred into the mixture. Finally, rich chocolate frosting is spread around the sides of the cake to hold in the filling.

Dark Matter eLiquid by VapeSafe captures the essence of German chocolate cake. Dark Matter eLiquid delivers plumes of vapor and rich chocolatey flavor that you'll want to enjoy again and again. Try Dark Matter today!

Technology Information:

Treasured Recipes from the Charleston Cake Lady: Fast, Fabulous, Easy-To-make Cakes For Every Occas

Description

This delightful little book contains a veritable treasury of enticing, easy, and fun-to-make cakes and treats -- straight from the kitchen of the Charleston Cake Lady. At last home bakers can learn the secrets that have made her cakes legendary. Here, for the first time, are the coveted recipes for her bestsellers, such as Milk Chocolate Cake (a light-as-air, but deeply chocolate-flavored confection), Crunchy Pound Cake (a delightful, crunchier version of the classic recipe), and Chocolate Chip Cake (guaranteed to become an immediate family favorite).

Intensely flavorful, moist, and addictive, the cakes are so easy to make they can be prepared in almost no time at all. A real boon to busy cooks, the Cake Lady's simple recipes deliver classic flavors without requiring fancy equipment, complicated instructions, or lengthy ingredients lists. Along the way, the author makes helpful suggestions about baking, serving, and storing the cakes. Her recipes are foolproof and the cakes taste so rich they don't even need to be frosted! They freeze, pack, and ship beautifully, too, which makes them ideal for gift giving.

Reviews

Rating: 5 / 5
Date: 2010-08-21
Summary: "Wonderful Book by a Lovely Southern Lady"

I have both cookbooks written by Teresa Pregnall, and treasure both of them. This one offers more "mix type" recipes, and her Special Recipes from the Charleston Cake Lady has more "made from scratch" recipes.

Buy this book for her Gem Cake recipe! It's a super easy sponge-cake-like light pound cake that starts with a cake mix. It's wonderful! No one has ever guessed it uses a cake mix.

Both books are filled with entertaining stories and are a joy just to read. You should get them both while they are still in print!

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Rating: 5 / 5
Date: 2008-09-26
Summary: "A no-frills approach to baking that yields consistently good results"

I am not an experienced baker, but every cake I have made from this book has been excellent! The ingredients lists are short and the directions are simple. Believe me, if I can bake, then anyone can.

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Rating: 5 / 5
Date: 2007-02-17
Summary: "A Lovely Southern Sojourn"

I received this book as a gift. I love it. I found Teresa Pregnall's candid comments about her recipes fascinating. She offers charming stories about each recipe, and surprisingly, she admits that some of her recipes call for cake mixes (reminiscent of the Cake Doctor recipes). I've made a number of the cakes, both the "scratch" recipes and those calling for a cake mix, and every one has turned out beautifully. Her pound cakes (I especially loved the Cofectioners' Sugar Pound Cake), bundt cakes, muffins, etc. are easy to make and have flavor and goodness that brings back memories of the desserts I ate as a child. This "Treasured Recipes" book would be a nice fit in anyone's collection, and I also recommend her companion book, "Special Recipes".

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Rating: 3 / 5
Date: 2005-12-29
Summary: "The solution to the flops"

I have now made the coconut carrot cake, the carrot cake and the gem cake. They all turned out well and I have used adaptations of them for wedding cakes and special event cakes in my catering business.

I have a tip for anyone who is making any cake from any recipe - do not use all-purpose flour - use cake flour for cakes. Using cake flour will make all the flops work out much better. I found the gem cake a bit on the eggy side (4 eggs will do that) but once I iced with a homemade whipped cream based icing and real strawberries it was fine.

What I've noticed about this and many other cookbooks is that there is an assumption made by the author that people know what they are doing in the kitchen. Since often this is not the case I would recommend that folks read: The Cake Bible first and perhaps another book about cakes from scratch. Then read this book and only using real cake flour make the cakes that seem interesting to you.

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Rating: 1 / 5
Date: 2003-02-05
Summary: "Disappointed but maybe I am wrong"

I think that people who buy this book should know that many of the recipes require the use of a cake mix. It may be that when I actually make the cakes, I will regret what I write now, but until then I am feeling a little short changed. Surely Mrs. Pregnall does not use commercial cake mix in her own shop.