Scrape down the sides of the bowl and be sure the batter is well mixed. Whisk in the eggs and beat until well blended. Add the oil and sour cream and whisk to blend. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.Ģ.
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Butter the bottoms and sides of three 8-inch round cakepans. Makes an 8-inch triple-layer cake serves 12 to 16 (the book says, I say a heck of a lot more)ģ/4 cup (about 65 grams) unsweetened cocoa powder, preferably Dutch processġ cup (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blendġ/2 cup coarsely chopped peanut brittle (I skipped this)ġ. Serve it in the thinnest slices possible, and keep a glass of milk handy. Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter GlazeĪdapted, only barely, from Sky High: Irresistable Triple-Layer Cakes Peanut butter, previously: Peanut Butter Brownies and Peanut Butter Cookies Which means that I applauded the smaller sinkful of dishes even more. Okay fine, of course I gave him the night off it was his birthday, after all. I even mixed the one below with just a whisk, no electric mixer. What drew me to it was that the cakes are so interesting–no plain chocolate with vanilla frosting here but petit-fours and blue cornmeal with caramel cream and gingerbread beer with bittersweet chocolate and bananas with praline and white chocolate.īut here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. If you like baking cakes, especially celebration cakes, you really want to get this book. You heard me yammer about this book again when we were in the midst of Project Wedding Cake, where both the vanilla and chocolate cake recipes were from this wonderful book.
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I brought up Sky High for the first time after making my own birthday cake this year, that glorious Pistachio Petit-Four Cake. You might be noticing a recurring theme here this summer, but what can I say? I’m in love with this book. They are perfect together, with the tangy/saltiness of the cream cheese helping the peanut butter hit all the right notes. I don’t know cheese + sweetened peanuts? That can’t be right, I thought. If you’re anything like me, the thought of cream cheese and peanut butter intentionally mixed probably gives you a bit of pause. I wish I could quit it.) And the cream cheese peanut butter frosting and filling? Actually, let us pause on that last part.
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Well, actually, the technical title of the cake is Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze, though it is actually a Sour Cream-Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze, but all you really need to know is that if you know a chocolate-and-peanut-butter lover, you must make this cake.īecause did I mention the chocolate cake? With the chocolate-peanut butter ganache (I bet you didn’t even know such a thing existed, I sure didn’t and my life may never be the same again. This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. What, can you sense a theme or something? Chocolate cheesecake with brownie chunks. But for now.Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Note: I had to do this fast, so I did it quick and dirty, so it's not real pretty. :/ If it has to stay a while, I'll pretty it up more.