So after a bit of melting in this ridiculous heat, we cut into the cake and exposed its decidedly yellow interior. But after a few taste tests, the verdict was in:
This is not yellow cake.
Going into this whole ordeal, I had a feeling I wasn’t going to succeed. If only because I didn’t have an arsenal of chemicals and preservatives that give box cake its distinctive smell (really really artificial vanilla) and apparently its unique yellow-cake-taste.
That being said, the cake wasn’t bad. It just wasn’t quite artificially fluffy enough.
One good thing did come out of this though. The chocolate frosting? A heck of a winner. That stuff is awesome. And you make it in a food processor which is odd, but it worked out quite well. It uses unsweetened chocolate which gives it a rich chocolate taste without being too sweet. The icing is smooth and creamy. It smooths onto a cake quite nicely and holds its shape fairly well (when it’s not 95 degrees out) for piping. So, my yellow cake challenge did not end with a complete triumph, but I have a new go-to chocolate frosting recipe.
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