Cortney told me she was a really big fan of chocolate and peanut butter.
I had a recipe in my Lion House cookbook for a crunchy peanut butter chocolate cake. Perfect, right?
NO. Thank goodness for test runs.
I made this baby a week ago, and it called to be baked for 50-55 minutes. Like I've said before, I always check cakes like 10 minutes early...I'd never cooked a cake near that long, so I check the cake at 35 min and it was ready to get out! The cake ended up dry and with little flavor. I'm not even going to post the recipe. I wouldn't want any of you to make it.
So I kept scouring the internet. Then finally the day before we were going to have the cake I found this beauty here and as soon as I saw it I knew Cortney would love it and that I had to try it!
One problem, the cake says it takes two days to make, and the party at work was the next day. And I never give a cake out that I haven't already done a test run on. What to do...
Make two anyways!
I made one of these in 4 hours!
And it was a freaking mess. It has to freeze over night and I tried to get away without freezing it. My reasoning behind this was I never give out a cake I haven't tried, so I decided I'd rush it and get a good feel for if it was going to be a tasty cake. I ended up with this baby...
YIKES
But good news, it was delicious!
So I got to working on it again. Freezing it really does make all the difference in the world (clearly).
If you make this you a springform pan for the cheesecake. Otherwise you'll be peeling your cheesecake out of the pan!
It was a hit! And totally worth it the hard work.
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