for cake. Perhaps it has something to do with the weather - dark and drizzly. Now my quandary is, what flavour of cake should I bake?
My tried and true "birthday" cake is a triple layer chocolate extravaganza with cocoa frosting. It's almost too rich.
I got the recipe from Bon Appetit years ago, and it's been the requested cake ever since. Unfortunately, it's not anyone's birthday today. Well, not anyone that I know well enough to bake a cake for. (I searched online for the recipe and can't find it. I'll type it up and post later. This picture is not it, but doesn't it look yummy?)
A simpler chocolate cake is a recipe that's been in my family on my mother's side for decades, and it's named after Great Aunt Hilda Young, from Paradise, NS. I usually bake it in a bundt pan and cover with vanilla frosting. The recipe is one of the type that uses boiling water in the batter.
I recently was given a recipe for a Triple Vanilla cake, that uses vanilla beans, vanilla sugar and vanilla extract. The cake is divine, light and buttery, and the vanilla flavour is intense without being overpowering. I'm not sure I have the energy today for messing with vanilla beans though.
Looking at the clock, I've about run out of time to bake a cake and have it cool enough to frost in time for supper. I'll sleep on the question and decide tomorrow. Ha! I can almost guarantee I'll be making Great Aunt Hilda's chocolate cake.
It's a good thing there are a few brownies left for tonight's dessert. I used a mix, but substituted melted butter for the oil. Butter is a fabulous invention and I use it in all my baking. Because I'm worth it.