The week of the Red Velvet Cake debacle we had friends over for dinner. Since I'd thrown away the rest of the Red Velvet cake, and we didn't have any dessert to offer, I pulled a frozen Red Devil Cake out of the freezer. The kids and I discussed what to do for the frosting, with my son taking the lead. He pulled all the extracts out of the cupboard and wanted me to make multiple frosting flavors, and cover quarters of the cake each with a different one. I talked him down to two flavors (orange and lemon) to go into a cream cheese frosting, with food coloring to help us distinguish which was which. I used store-bought lemon curd to fill the middle of the cake (one layer sliced in half), but mixed it with some cream cheese frosting, since there wasn't quite enough curd to fill the whole.
Unfortunately, I don't have pictures - it wasn't a new cake so I didn't document it. It was pretty, with half a yellow side and half an orange side, but more importantly it was delicious. Maybe partly because it was familiar. This has been our stand-by birthday cake for years, and it's so reliable and tasty. But after all these new cakes it was interesting to go to back again to an old stand-by and realize how yummy it was. It's moist, rich, dense and flavorful - and with the inclusion of beets and oil (instead of butter), it feels a little healthier than some of the other cakes I've tried. We ended up not giving any of this cake away - my husband, kids, and I ate thin slices for the rest of the week, and speaking for myself, really enjoyed this old favorite.
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