We love cake. After a season of pies and crisps, we’re ready to dive back into cake. This is a variation of 1-2-3-4 cake with a thick, fudgy frosting. For the cake, I swapped out oil for half the butter and bumped the liquid up by 25%. I used a blend of sunflower and avocado oils because I didn’t have enough of one to complete the cake. I also used a blend of almond milk and regular milk because I wanted a hint of that almond flavor without overpowering the vanilla. It’s a work in progress. I mixed the batter in a food processor to speed things up, and the resulting cake was light and moist with a rich vanilla flavor. I was trying out a frosting recipe from a new book, and things went awry, so we added some cream, and then some more cream, and finally, we ended up with an almost perfect frosting. Except now we have to figure out how to duplicate it… Long story short, it’s cake season again, and we’re so glad.
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