Well. More cake. Hmmm. More chocolate too. Why? To be honest, I don’t know why I’ve been craving so much cake, but I don’t mind eating it. However, there was a method to my madness this time. Besides, as far as I’m concerned chocolate is its own reason and never needs an excuse. That must be why I recently made this and this too.
Ever since I read this post over at Smitten Kitchen I haven’t been able to stop thinking about attempting to make my own Ding-Dongs. Then I could use the good ingredients that the packaged kind were missing and, hopefully, satisfy my craving. I also saw an idea for using your measuring cups for something other than measuring. Baking cakes in them. Since the idea came from Thomas Keller, it seemed like a good idea. Unfortunately, now I can’t find that post to save my life. Anyway, it was a darling idea and knew I would have to try it.
What you see here is the result of both experiments. Cole is five months old now (3 1/2 months corrected age) and we are planning a family “debut” party for May when we are finally able to leave the house after this dreadful winter. So, I’m testing all kinds of things that could be served for the party and dreaming of summer. See, here’s the metod to my madness that I promised (umm, yeah, that’s it). Thus, all the cupcakes lately.
You can go to Smitten Kitchen for the original recipes. The only change I made was the pans and, of course, I still had to omit the coffee – I just used hot water – sigh. This is a supermoist cake! While the original made two 10-inch round cakes (that’s alot of batter!) I ended up making six measuring cup cakes, 12 regular cupcakes and one 9-inch round, which I froze for later use.
So, here is what I did.
First I took a sheet of parchment paper and placed all 6 measuring cups onto the sheet then traced them and cut them out inside the lines.