We had company for dinner tonight and for some reason, I picked a menu that probably sounds more appropriate for a cold winter's evening.
We had meat loaf, mashed potatoes and gravy, buttered beets and a fruit salad. The potatoes and beets are still from last year's garden. It's remarkable how good they still look and taste. They won't last for a two year's supply (isn't that what we're all shooting for?) but we're getting close to a full year out of them.
What was for dessert? Well, the fella is a chocolate lover of the utmost kind so I had to do something chocolate for him.
I've said before I'm not a good cake baker. Never have been and probably never will be.
So using my typically poor judgement, I decided on chocolate cake with chocolate frosting. A recipe I've had since, I think, the 1980s. Layer cakes, especially, are not my thing. Pour the batter in a 9" x 13" pan and I'm good to go. But . . . my 9" x 13" pan is currently being used for the grain we're still grinding for our chicks.
Okay, okay, I'll bake the cake in two round layer pans.
I've been a cooker, homemaker and baker for nearly 48 years now and I'll bet I haven't made six layer cakes in that whole time. Does the above picture give you an inkling of the reason why?
Yup, that's about a third of one layer clinging tenaciously to the bottom of the pan after I tried to remove it. Fortunately, I was able to use a wide spatula to scrape it out of the pan and flip it onto the rest of the cake without losing the whole thing onto the floor or some other such tragedy.
It's really remarkable the multitude of sins lots of frosting can cover up.
Fortunately, (and I'm not sure how this came to pass) it tasted pretty yummy. Maybe I should do layer cakes more often. Or not.
the quotidian (10.23.17)
10 hours ago