Oh boy. Where to start with this one?
I made my cake in 3 6 inch cake pans as usual but when I scaled down the recipe I miscalculated the butter and added an extra 3 ounces. No biggie what cake isn't better with more butter?
The cakes where flat and a bit greasy but still tasty. So I continued on to the frosting choices. A brown sugar butter cream with a whole pound of butter or a brown sugar 7 minute frosting? Well even though I live in Oregon the skies have been clear and the humidity low so I went with the 7 minute frosting. ( The cook book says not to make this frosting if it is humid or summer) I really wasn't to stoked on the chocolate cake and brown sugar frosting combo but, I stuck with the recipe and gave it a try. The cake is also made with brown sugar instead of white so I was hoping this might tie the frosting in with the cake.
The cake is very moist- could be all that extra butter I added! and had a deep dark chocolatey flavor very reminiscent of a devil dog snack cake. I did not care for the frosting with this cake. The molasses overtones just did not mesh with the chocolate. I would use this frosting with a banana cake or a maple cake... just not chocolate. As far as making this cake again? probably but, I think I prefer the one in the Cake Bible.
On a plus side the left over egg yolks from the frosting are the perfect amount to make an All- Occasion downy Yellow Butter Cake! Yum! Recipe?