Silly question.
The answer is no.
Let me tell you why I'm here today.
My original plan was to tell you about this perfect apple pie recipe I concocted.
Alas, I decided it was best to get this information out first!
Do you remember that delicious peanut-butter cake I talked about awhile back?
I've fixed, tweaked and perfected this week.
A friend of mine was asking me about the recipe and it reminded me of how badly I needed to bake it.
Today, it couldn't wait any longer.
Buuuuut last time it didn't quite meet up to my dense, perfect memories I tried to create it from.
We used to have this cake in high-school and I LOVED it.
That's where the idea originated from the first time.
Anyways, my cake was a tad to airy and light, and the icing wasn't spot on. It tasted the same, it just didn't mesh well. In my mouth.
So I fixed it.
The batter is a little thicker.
The cake holds better.
The icing sticks and is a little denser.
In other words, my minor tweaks worked out great.
So here it is.
I used a little smaller of a pan also this time, two 5x5 pans I believe.
Oh yeah and I sprayed them THOROUGHLY.
Still baked at 400 degrees for 25 minutes.
In the cake I changed:
Light sour cream.
I replaced 2 1/2 tbsp of my sugar with dark brown sugar.
I added 1/2 tbsp of nesquick in my peanut-butter stove-top mixture.
I used all-purpose flour with only about 2 tbsp of cake flour. (which was unnecessary, I just had that much left so I used it.)
I also added about 1/2 tsp vanilla to my stove-top peanut-butter mixture.
In the icing I changed:
I only used 2 1/4 tbsp of milk.
I used 1 1/4 cup of powdered sugar.
3 tbsp butter.
About about two spoonfuls of peanut butter less than the recipe calls for.
I recommend you make these changes in the cake if you decide to make it, it's much much better.
Seeeeeeeeeeeeee~
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