Well, after tasting the batter and the frosting, I have to say that the so-called best cake ever tasted exactly like I thought it would, which is to say, it tastes like a box cake. That was a lot of trouble to go to to make a box cake. And I weep for anybody who thinks that’s the best cake ever. I’m embarrassed to send it to Ted’s work.
3 thoughts on “best cake: not”
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I too have run into this problem. But I have a solution!
Chocolate Cake Recipe of Awesomeness
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1 cup water
1/2 cup Butter (Irish butter makes this even better)
1/2 shortening (must be shortening or texture comes out…bad)
1/4 cocoa powder
2 eggs
1 cup buttermilk (there are various milk+white vinegar subs you can use, and I have, cake still tastes amazing)
Instructions:
Combine flour, sugar, baking soda and cinnamon; set aside.
In a small saucepan – water, shortening butter, cocoa, melt and bring to low boil.
And hot to dry, mix well. In separate bowl mix eggs, buttermilk and vanilla – beat (Trust me, don’t skip this or the eggs will curdle and then there are scrambled eggs in the cake) Temper hot batter with egg mixture first and then add rest of egg into batter. Mix.
Bake @ 350 degrees F 16-22 (for cupcakes) 22-30 (for round cakes) 30-35 (for sheet cakes) As always, check throughout baking as times may differ.
I usually make a peanut butter butter cream frosting to go with this.
1/4 cup cream cheese 1/4 cup peanut butter 1/4 cup butter
1/4 sugar (this is a personal choice for texture and consistency, I’d play around with it till you like it)
Mix, chill. Let warm slightly before spreading on cake.
If you try it, let me know how it goes.
The shortening in this country is dreadful. Maybe I’ll see if I can get my mother in law to bring some Crisco when she visits :)
Crisco is preferable.