For this year’s Super Bowl, I again went all-out homemade, like I normally do:
- Ice Cream
- and, of course, CAKE!
The cake was actually a request for this year by one of my wife’s friends. I’ve made is several times in the past, but in previous years I had used some shortcuts (i.e. not from scratch) due to time constraints and this year I wanted to stick with making things from scratch. I used my yellow cake recipe, but this time I split the batch in two, and added pre-melted chocolate to half, and then swirled the two batters together in the pan to make a marble cake. (Sorry, no shot of the middle.)
The frosting was my standard buttercream, with a small portions separated for the white stripes and laces, and then the remainder mixed with cocoa powder and extra whipping cream until it got a nice chocolaty taste and slightly thicker than usual consistency.
One thought I’d like to add about making this cake is that I hate this cake pan, mostly because it cooks very unevenly and can take almost twice as long as a standard 8″ cake in order to make sure it is cooked all the way though. Yes, I do have an older oven (it’s painted a rust color if that is any indication), but I don’t have these issues with standard cupcake and cake pans. So, the ends can turn out dry, while the middle finally cooked. Not ideal, but I keep this pan around for this annual event nonetheless.