I made Ina Gartens chocolate cake with Wilton buttercream icing for Daniels birthday and it was delicious! I made the recipe twice so I could pour one full batch into a 9×13 pan and then did the same for the second batch. I reduced the baking powder to 1 3/4 tsp instead of 2 on the recommendation of some blog to keep the cake from sinking in and it worked great! I allowed the cakes to cool and then wrapped them in Saran and foil and put them in the freezer for 3 Days. When I was ready to ice them, I allowed them to thaw in Saran for 2 hours and then iced them. I needed to double or triple the icing recipe to cover it.
- White cake
- Black bean and sweet potato tacos