Thursday, August 17, 2017

The 2017 Davidson Bake Off

Got chocolate?
For the past couple of weeks,
my family has had chocolate to the max!

Do you remember our Bake Off cake from last year?
It was a Zucchini Cake with
Lemon Cream Cheese Frosting
and it was GOOD!

This year my brother Rick choose our cake.
It was the 1966 second place winner in the
Pillsbury Bake-Off Competition.
This cake has a soft fudge core baked into the
center, hence the name.

The original recipe calls for a package of
Double Dutch Fudge Buttercream Frosting Mix.
Alas, powdered frosting mixes are now defunct.
Because this recipe is one of the Bake Off's
most requested recipes,
Pillsbury developed an alternate recipe,
resulting in the same cake.
Above is Rick's cake from the oven.

Here's Nancy's cake just out of the oven.
I must tell you, 
Nancy gets extra points for her cake,
since she is limited to the use
of a toaster oven for her baking endeavors.
(Another whole story there.)
Nancy and Rick used the same recipe.

As usual, I had to go in another direction
and found a recipe for the cake from

Rick's finished cake. 
It got high marks from him.

Nancy's cake. 
Her assessment of it was
it's a good cake, but next time
she'll buy a package of brownie mix
and make those instead.
Enough said.

Here is my sister-in-law, Pat's cake.
Pat is picking up the slack from our 
brother Bill, who is not a baker.
However,  Pat says the cake was yummy 
and passed Bill's taste test.

Here's my NYTimes cake,
which was the only one 
to not call for a glaze.
This cake is VERY rich and
really didn't need a glaze.

However, if the glazed cake
 is NOT rich enough for you,
serve it with 
a scoop of ice cream,
as Nancy did.
My neighbor Sue, 
who was gifted
with a few slices of my cake,
suggested heating a slice,
topping it with ice cream,
and then perhaps a 
drizzle of chocolate sauce. 
(This suggestion was given as a joke!)

The recipe I used had some 
of the most specific instructions 
I have ever come across in a recipe.
For example, 
"Crack the 4 whole eggs into a large mixing bowl.
With a small knife,
cut the yolks and barely
stir the eggs,
minimally blending the
whites and yolks."
What the...???

Another interesting instruction,
"About 30 minutes after taking the cake 
out of the oven,
press the inside and outside
edge of the cake bottom down
all the way around 
to minimize the air pocket"
above the soft fudge center.
I followed this recipe to the letter,
but it started cracking 
before it even came out of the pan.

More cracking and collapsing!!!

Total collapse!!!

The cake is now all gone,
enjoyed by several people.
I don't think it's a cake
I'll ever make again,
although, Pat has already gotten
a request to make one for someone.

We all had fun with this year's cakes.
Thank you Rick for choosing our
cake and keeping us on track!

Nancy with her cake.

Sharing this week at
Foodie Friday/Rattlebridge Farm


Nancy Sams said...


NanaDiana said...

That is so fun. I'll bet you the person that wrote that cake recipe in the NYTimes is a graduate of ICE in NYC. That is the "baking school" that my granddaughter wants to go to in a couple of years.

They all look good. How can one go wrong with a tunnel of fudge cake? xo Diana

Nancy Sams said...

Thks was so much fun, I recommend this activity to any families that love to bake and cook but live far away from each other. The text, emails and videos we sent to each other were a riot! I love Whatsapp.

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