And look at this, I’m back as promised, bearing a recipe in hand! (In some really good news, I found another batch of pictures that was lurking…but it was a bit of a disaster, so I’m not sure if I’ll share them with you now, or if I’ll wait, try the recipe again, and share later…we’ll see how desperate I get).
It was between this cake and the chocolate zucchini cake when my mom had to decide what she wanted me to bake her for her birthday this year – while the chocolate zucchini cake won out, this is a cake that’s very tough to beat. It may be my current favorite cake (I mean, I get to sip beer while I make it, so who’s complaining?). It’s rich, moist, and divine. It’s also a little bit tricky, so I’ve experimented with several different things to make it as fool-proof and easy as possible. This is also, in no way, a one or two bowl recipe. This recipe is a “You’d better have all of your ingredients, pay a dishwasher for the day, and put on an apron” recipe, and as much as I love it, you definitely want to be prepared before walking into this one.