Not exact matches
Back last summer I shared a buttermilk lemon
cake that was
slightly different from the one I'm sharing today because that recipe had buttermilk added the batter to keep it moist and the
cake was drizzled with a simple lemon sugar icing.
I'll admit (because honesty is sort of the theme here) that the texture of the actual
cake was
slightly different from the wedding
cake... mine was a bit more dense than the one I had on that fateful day in May.
Why did it take me so long to realize that pancakes are essentially flat
cakes, made from the same ingredients as
cake, but in
slightly different proportions?
I made this original batch AND already a second batch in a
slightly different style (carrot
cake spices + chocolate chips) and they are all sooooo GOOD!!
As for the
different time baking time, using a smaller pan means a thicker
cake which means
slightly more baking time.
This is very, very similar (same ingredients,
slightly different proportions) to my grandmother's chocolate
cake.
As for the cookie pieces, the filling of the cookies melted into the batter and while the chocolate wafers stayed ever so
slightly crisp, maintining a
different texture than the rest of the
cake.
It's a historical recipe, so
slightly different than a
cake to suit modern tastes.