Note: the featured image above is from a full sheet cake. the cake wasn’t thick as I didn’t have a high walled cake pan. Cakes are better when they are so tall they won’t fit into your mouth unless you unhinge your jaw like a rattlesnake. Photo was taken by Josh Guthrie.
Over the past few weeks I have been looking up cake recipes and even had a few ideas of my own. My family loved the chocolate-peanut butter cake with banana frosting. Personally, I thought it was too sweet and the peanut butter seemed to overpower the banana.
This isn’t a cake recipe, but recently I made peanut butter-bananas foster chimachangas with marshmallow. That was our supper one night. Again, the family loved it, but it was too sweet for me. I’d like to revisit both make some adjustments to make these winners.
I have an exceedingly hard time following recipes. Yes, I can read. Yes, I can follow simple directions. Just not in the kitchen. Does that happen to you? At the last moment, I always have something I want to change to make it better. With this impromptu baking I have learned that cakes, breads, etc. can be very forgiving.
I did find a recipe that was anomalous. It was a cake recipe that I had no desire to change. I have make this cake four or five times in the past month mostly for me to gorge on, but the family loves it and so does everyone else who has tried it.
I cannot eat enough of this cinnamon-chocolate cake. Instead of walnuts I used pecans. That’s what was in the pantry. Today’s cake was a little different as I only had enough granulated white sugar for half of what the recipe calls for. The other half was brown sugar. See, these changes were out of necessity, otherwise I would have *gasp* followed the recipe as written.
I just ate a piece and it was moist and airy. Doesn’t Mexican chocolate have cinnamon in it? This recipe just has enough cinnamon to wake up the chocolate. Chocolate is great. The cinnamon enhances the chocolate flavor that you cannot rest until the cake is devoured.
I really wish I could take credit for this cake. I’m considering a cinnamon-maple cake with coffee frosting. If it’s worthy of sharing, you’ll be the first to know.