“This recipe is a can’t-miss!” my friend insisted. Well, Nordic Ware, spending a bit more than I’m used to for bake ware. When I made the cake, I used reduced-fat sour cream, and I’m wondering if that combined with my first foray into bundt pan baking was what made my cake just slightly dry. I didn’t have time to do a test run, or I would have taken it out of the oven sooner — I’ve learned that judges like moist. The cake’s flavor, however, was quite good — like a nice chocolately version of gingerbread.
So my cake didn’t stand a chance against some entries like a peanut butter/chocolate thing that was covered in Reese’s Cups and peanuts (bleah, personally), but I did hear from a lot of people that my frosting was the favorite! I usually just whip up my own with butter, milk, and powdered sugar, but this time I followed a recipe from my re-issue of imple vanilla buttercream frosting that was delicious and easy and held its shape amazingly well. Now that’s a can’t-miss. — Mary T.