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I made a chocolate cake for my father-in-law's birthday this past weekend. The recipe for the cake was basically me adding an extra tablespoon of oil and a couple ounces of melted chocolate to a devil's food cake mix. I usually bake from scratch, but there's nothing wrong with improving on a cake mix you know will work. Especially when you waited until 9pm to start said cake. But since I did take the easier route, I wanted to give this cake a special touch. I started by using 6-inch cake pans instead of 8 or 9 inch pans--this gives you a much taller (and cuter, I think) cake.
I love my 6-inch cake pans. You can either use 3 of the cake pans and have a very tall cake, or use 2 and pour off enough batter for a couple of cupcakes. I usually go the extra cupcake route, because it's a good way to test to make sure the cake turned out well, or to fend off those who might want to cut into the cake too soon.
Raspberries were on sale (probably for the last time this year) at the grocery store this past week, so I decided to dress the cake up with some well-placed raspberries. It's an easy way to make most any cake look a lot more impressive, and the raspberries lend a fresh sweetness to each slice. Here's the finished product:
I love my 6-inch cake pans. You can either use 3 of the cake pans and have a very tall cake, or use 2 and pour off enough batter for a couple of cupcakes. I usually go the extra cupcake route, because it's a good way to test to make sure the cake turned out well, or to fend off those who might want to cut into the cake too soon.
Raspberries were on sale (probably for the last time this year) at the grocery store this past week, so I decided to dress the cake up with some well-placed raspberries. It's an easy way to make most any cake look a lot more impressive, and the raspberries lend a fresh sweetness to each slice. Here's the finished product:
