Wednesday, July 15, 2009
For some reason lately I've been craving this yellow-cake recipe I read about in one of Sunset's spring issues.
I don't even like yellow cake.
Or, at least I don't prefer it to all the other cakes and pies out there in the world of homebaked goods. But the Sunset recipe just looked so tasty, and even though it's the season for fruit tarts and stacked trifles, I've been drawn to a little more substance.
So I creamed the butter and the sugar. There are 2 sticks of butter in this recipe, folks. That's right--2. It's not for the faint hearted.
And I chopped the chocolate for the frosting. As is the case for homegrown veggies and homemade apple pie--the real thing tastes Much better than the stuff in a can. Chocolate frosting is no exception.
Then of course there was the cooling and the frosting.
And then the cutting....
And of course I had to try some. The cake was...I'm not going to lie...a little on the dense side, most likely due to the high elevation I live at. But it tastes fabulous. Especially the frosting.
Here's the recipe, if you want to bake one up for yourself (and others, of course. Please don't eat it all yourself!):
Fudge Butter Cake from Sunset Magazine
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A Tale of Backyard Tomatoes
How to Eat Your Garden Peas