I’ve been wanting to share my sad birthday cake story for the last couple of weeks - but I’m not a great food photographer & just didn’t think a baking mishap was all that interesting. But the fact that I turned it around kind of is so . . . ?
About a month ago I had an idea that I wanted to make a cake for my kids 20th birthday. I probably haven’t made a cake since he was 2? (At some point the crazy box brownies from Trader Joe’s were just easier & way more appreciated lol). At any rate - I decided to make him the cake my mom used to make me every year for my birthday, which is Mocha Pound Cake.
I've tried the recipe a couple times as an adult (probably pre-kids), and all I could remember that it turned out kind of dry. So as I put things together I made an executive decision to use less flour, and to alter the baking time to be about 20 minutes shorter. And also to use butter instead of the margarine that the recipe called for because who uses margarine any more?!? ?
Ultimately, while the batter was fabulous ... the finished cake was so dry (despite my attempts to make it be otherwise) - it was pretty much a complete fail. ?Literally as a cake the only place it belonged was in the trash. #sadness.
But (but!) I decided to instead repurpose it! I cut the whole thing up & froze the slices in individual sandwich bags and turned it into Chocolate Bread! New name, new life . . . throw a piece in the toaster & slather it with butter? That’s some damn good toast! Even my kid gave it a thumbs up. ????
All of which is to say that sometimes when things seem crappy - maybe they just need a little bit of perspective to make them delicious. Yep - that’s my life-coach-y take on a bad baking outcome . . . you’re welcome! ?
This might also be the reason my fitness goals are taking a teeny bit longer than I think they should? ??♀️
What about you? Have you had a cooking/baking fail that you turned into something better? You know I'm dying to hear about it - leave a comment or send me a note!
Oh & if you really want to try . . . here's the recipe!
Mocha Pound Cake
Preheat oven to 325 degrees.
2 3/4 C Flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 C Cocoa
3 Tbsp Instant coffee powder
2 tsp Vanilla
1 C Sour Cream
Cream butter & sugar until smooth. Beat in eggs, one at a time. Measure & mix together flour, baking powder, baking soda, cocoa & coffee powder. The SIFT.
Add to creamed mixture and beat until well blended. Add vanilla & sour cream & blend well.
Spoon batter into greased & flour dusted 9 or 10 inch tube pan (bundt pan), and spread evenly. Bake at 325 for 1 1/2 hours. Let stand for 10 minutes before inverting onto rack to cool completely.
Toast as needed. :)
Meet me here on Saturdays for some weekly vibes - honoring the week that has past, and clearing the way for what's new. Gather your journal and favorite pen, along with a hot cup of coffee/tea/chai - and settle in for 30 minutes dedicated to YOU.
I'm in the top 100 Life Coach Blogs!
Follow me on Pinterest!