I made this cake today.>It took me about 2 hours all in. Dana even helped stir the batter. Awww!
I thought I'd go with a chocolate cream cake...this is 2 previous recipes--
Hershey's Perfectly Chocolate Cake and the cream filling recipe from the Banana Cake--juxtaposed on each other. I think it turned out really well. Or at least the decorating job did, if I do say so myself. I didn't actually get to taste any of it...though I did try some of each component as I was making it and they were all good. :)
I literally had 2 minutes to snap the pictures before we had to run out the door, so that's why the pics are not so great today...we had too many errands to run today and a trip to the swimming pool. Life!
I also find it's hard to get an interesting angle on a decorated cake when you want to get it all in. And I had to lean over it to get the top, which made the pictures dark because I was blocking the light. It was 8 layers if you count the frosting...alternating layers of chocolate cake and cream filling topped with milk chocolate buttercream. (Ooh la la! C'est manifique!) It's a shame that I didn't get a picture of the cake when it was cut. I was going to give Ray the camera to get a shot at work, but I forgot. Oh well...
The point I am trying make here is that experimenting in the kitchen is a great way to teach yourself to be a better cook. Just like sewing (which I also do, but not as much now that we have a wee kiddo who is far too interested in the mechanics of the machine and it's furiously fast needle...) you can take the parts you like and leave out the things you don't and make it your very own.
Another thing I wanted to say while I'm rambling on here is that anyone and everyone can feel free to leave comments...someone pointed out a glaring error (!) I had made on my brownie recipe the other night and I'm so greatful! (Thanks Cheri!) I love to get feedback and comments and anything else you might feel like sharing. It makes me feel that all this tomfoolery is worth it in the end.
