I baked a double-batch of the recipe from Rose Levy Beranbaum's book, Rose's Heavenly Cakes, yesterday in two 9" cake pans. They baked slightly longer than the recipe indicated; possibly because I had two in the oven instead of just one. They came out of the pans nicely with very little problem. I realized today that I forgot to take pictures yesterday, so I took photos just before frosting them today. Instead of a 2-layer cake, I am making two cakes with torted layers. That way, there is a small one for the family and one to take to Schwan's for taste testing. (Note: Terry was very kind and volunteered to take the Schwan cake in tonight when he works and share it with the Help Desk. He says that he will leave the rest for my "official" testers in Integrated Marketing. I told him that the three people there overnight cannot consume over half of the cake. We'll see tomorrow how that goes!!)
Rose's cookbook suggests a cream cheese icing for this cake, but I really like the recipe I got 20+ years ago that has a base of cooked flour and milk. I doubled the icing recipe, but I should have gone 2.5 times. There was not enough to adequately cover the sides of one of the cakes.
Terry and Bret were very impatient to get to their pieces tonight. I had to practically lock them out of the kitchen so that I could take photos. (impossible, I know, but you get the point...) They each gave the cake a thumbs up.
Also, as you can see, Gabby LOVED it too. We're still waiting for Natalia to finish the chicken from her chicken sandwich so that she can have a piece.
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