So tonight I decided to make my disaster of a kitchen even more of a wreck! BUT, I think it may have been worth it!
Tried out Yellow Butter Cake with Chocolate Frosting from http://annies-eats.com/ and it turned out quite scrumptious! The Chocolate Frosting is pretty lip smacking good - too bad I ate too much for dinner and could only eat a little slice, but it will still be here tomorrow!
If you want to try it out for yourself, just check out this link below:
http://annies-eats.com/2010/10/12/yellow-butter-cake-with-chocolate-frosting/
I am finding latley though, that no matter how the recipes vary, most cakes do actually taste the same and have the same type of crumb, UNLESS you sift the flour. Which is super time consuming, so I have been trying out different recipes in hopes that I will find one that has that lovely thick, moist crumb and doesn't need to be sifted. I don't think I am going to find it, and kind of have to resign myself to the fact that I just need to sift. But it is worth it - the difference between a cake that has sifted flour in it, vs. unsifted is amazingly wonderful!
That being said, there was nothing wrong with this cake - it tastes kind of like a vanilla one that you would buy in a box, but the frosting is pretty yummy! The only thing I would change is the amount of cocoa powder/water ratio. I put in the full amount and found it kind of bitter - so unless you like that taste, I would recommend maybe putting in half. It is light and fluffy and finger-licking good!
Happy finger licking!
Tried out Yellow Butter Cake with Chocolate Frosting from http://annies-eats.com/ and it turned out quite scrumptious! The Chocolate Frosting is pretty lip smacking good - too bad I ate too much for dinner and could only eat a little slice, but it will still be here tomorrow!
If you want to try it out for yourself, just check out this link below:
http://annies-eats.com/2010/10/12/yellow-butter-cake-with-chocolate-frosting/
I am finding latley though, that no matter how the recipes vary, most cakes do actually taste the same and have the same type of crumb, UNLESS you sift the flour. Which is super time consuming, so I have been trying out different recipes in hopes that I will find one that has that lovely thick, moist crumb and doesn't need to be sifted. I don't think I am going to find it, and kind of have to resign myself to the fact that I just need to sift. But it is worth it - the difference between a cake that has sifted flour in it, vs. unsifted is amazingly wonderful!
That being said, there was nothing wrong with this cake - it tastes kind of like a vanilla one that you would buy in a box, but the frosting is pretty yummy! The only thing I would change is the amount of cocoa powder/water ratio. I put in the full amount and found it kind of bitter - so unless you like that taste, I would recommend maybe putting in half. It is light and fluffy and finger-licking good!
Happy finger licking!
Your pictures look SO PROFESSIONAL! Way to go... and YUM!
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