I love cake.
I LOVE frosting.
When I have a real hankering for cake (usually chocolate), I like to whip out the old Hershey's Hot Water cake on the back of the cocoa container. 45 minutes later, you have the best, moist and fudgy cake in the universe. Which is good. But even better topped with frosting as thick as the cake itself.
Preferably chocolate as well.
I think I love cake so much cause it carries frosting to my mouth.
usually, If I see a new cake recipe, and it has more than 2 steps (1: Pour ingredients in bowl. 2: mix ingredients in bowl.), I kinda shy away. not cause I don't like making fancy things, but If i'm making a cake, usually its cause I want it now. Not in 6 hours.
But THIS cake. Oooooh yes. I will climb mount Everest to get this goodness in my mouth. I mean, who doesn't love a good Boston Cream Pie with moist, not too thick/not too thin cake (I guess perfect would be the word), loads of vanilla custard and loads of chocolate loveliness poured over the top?!
That someone just does not exist. And if they do, they live a pitiful life.
With that being said...go make this cake. It will be worth the 6,000 steps. I promise.
These are the second ones I made. I walked away from the mixer the first time I tried them, and my egg whites over-whipped, resulting in very flat cakes. I had to eat them. It was awful.
And by awful.........I mean tasty.
This stuff is definitely good by the spoonful. I had to taste test you know.
You want to use all the custard, for sure.
I would have had more, but spoons kept finding their way to my mouth.
It was weird.