And that means I can eat cake for breakfast if I damn well please!
Today, I cut a thick slice of Dorie Greenspan’s Devil’s Food White Out cake and ate it with my obligatory Diet Coke (oh, excuse me, Diet Dr Pepper is in the house today). Ah, it’s winter. My winter bikini vacation was last week and the summer diet starts next month I figure (and right now, my fat is tanned so I think I still look good). And it’s not every day we have cake in the house.
So this is my third TWD post. After my last two baking debacles, I was giving this book one more shot before throwing in the towel. Third time’s a charm – the cake turned out great! I can’t say I wasn’t a little concerned after tasting the marshmallow frosting. I thought it was ungodly sweet and tasted a little off. But in combo with the cake, it was fantastic. Still, I would like to see this cake with more of a whipped cream type of frosting. I think that might be nice.
It wouldn’t be TWD without a few minor complications
Of course, I had a few issues while the cake. I’m sure that isn’t shocking. Although, not as many as usual. As always, Dorie asks for a cake pan size that I don’t own (damn you cake pan makers – do you really need to make pans in EVERY single size?? 8 inch, 9inch, 11 inch, 13inch, do you ever give up? We don’t all have Ina Garten’s pocketbook, thank you very much). She wants 8 inch, I have 9. So I just cook for less time, no? Problem solved. The cake didn’t rise up nearly as much as the lovely pictures, but who cares. I was still able to cut it into layers. Oh, BTW, Ms Greenspan, if you hadn’t included the lovely pictures, I wouldn’t have known what exactly I was supposed to do with that top layer. The instructions seem to be sorely lacking. I’m just saying… Then again, I have a short attention span and perhaps I just missed that part.
My second problem was that, unbeknownst to me, my thermometer doesn’t go up to 242 degrees. In fact, it doesn’t go above 212. Stupid overpriced, second rate Williams Sonoma piece of trash! Have I discussed that I no longer shop there? Yes, I am officially boycotting them and now prefer to buy my overpriced cooking paraphernalia at restaurant supply stores – pretending like I’m a real chef or something. Anyway… Yeah, ok, I was using a meat thermometer not a candy thermometer but as I’ve discussed before, I’m a COOK not a BAKER so candy thermometer is not in my arsenal. Anyway, I kind of guessed at the temperature and at the very least, I know that my sugar/water concoction was over 212 degrees. Hey, it all came together in the end, so I must have guessed right.
Oh and I added regular chocolate chips instead of the minis. And I will say one of my favorite parts of the cake is the big hunk of chocolate chip in each bite – even though crumbling it for the exterior proved to be extremely messy.
See you next time!
Three cheers for Dorie! And for me. My sorry ass will be sticking around for yet another installment of TWD. Until then…