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Chocolate cake. From Scratch.
Feb. 17th, 2007 05:08 pmOk. I found this recipe hiding in my blue book of recipes from Penney's peeps. Looks easy enough. I mix all the stuff, do everything like the book said, and I'm thinking "Wow this is so easy why do people use box mixes!"
So of course you know I've gotta fuck *something* up after thinking that.
I bake the cakes (2 9 inch rounds). Now, one was on a wire rack on top the other was on the solid black pan on bottom. The book says to pull them out when it springs back after being gently pressed. With me so far?
The timer goes off, they both need a few more minutes. 5 minutes later the top one springs back when gently pressed it *looks* done (and yes I pressed the middle and the sides). The second I transferred to the wire rack and removed the black rack from underneath. I cool the first cake while making the icing (get to that in a minute).
Once it's cooled it's sunk in considerably in the middle. *shrugs* Some cakes do that right? I go around the edges with a butter knife and flip the cake over and *splat* the middle of the cake falls out 'cause it's apparently still LIQUID. What. The. Fuck.
So I get to start all over again. Dunno if the second one is more done, I hope so but it is also sinking a bit in the middle. Doesn't matter, a 3 layer cake would be crazy and not fit in our cake carrier.
On the plus side the cake tastes like all that is good in the world. I'm not kidding. It's Fantastic.
Oh and the icing ... yeah not looking anything like what they have in the picture. Oh how I miss tubs of premade icing.
EDIT: Second round was done through. It however refused to come out of the pan in one piece. (Yes, I greased and floured the pan as instructed.) So I have a mountain of broken chocolate cake bits, topped with the failed attempt at icing (I drizzled it on. Should give you an idea of how wrong it was.) Tastes Excellent. Looks like a plate of dirt and mud. You can only serve something looking like that to family.
I'll be making Katja a pound cake. I know I can make those decently. :-/
So of course you know I've gotta fuck *something* up after thinking that.
I bake the cakes (2 9 inch rounds). Now, one was on a wire rack on top the other was on the solid black pan on bottom. The book says to pull them out when it springs back after being gently pressed. With me so far?
The timer goes off, they both need a few more minutes. 5 minutes later the top one springs back when gently pressed it *looks* done (and yes I pressed the middle and the sides). The second I transferred to the wire rack and removed the black rack from underneath. I cool the first cake while making the icing (get to that in a minute).
Once it's cooled it's sunk in considerably in the middle. *shrugs* Some cakes do that right? I go around the edges with a butter knife and flip the cake over and *splat* the middle of the cake falls out 'cause it's apparently still LIQUID. What. The. Fuck.
So I get to start all over again. Dunno if the second one is more done, I hope so but it is also sinking a bit in the middle. Doesn't matter, a 3 layer cake would be crazy and not fit in our cake carrier.
On the plus side the cake tastes like all that is good in the world. I'm not kidding. It's Fantastic.
Oh and the icing ... yeah not looking anything like what they have in the picture. Oh how I miss tubs of premade icing.
EDIT: Second round was done through. It however refused to come out of the pan in one piece. (Yes, I greased and floured the pan as instructed.) So I have a mountain of broken chocolate cake bits, topped with the failed attempt at icing (I drizzled it on. Should give you an idea of how wrong it was.) Tastes Excellent. Looks like a plate of dirt and mud. You can only serve something looking like that to family.
I'll be making Katja a pound cake. I know I can make those decently. :-/
