At the end of June, there was a conversation between me and my pal Beh Beh. It went something like this:
Beh Beh: Come over and sit on my porch with me and drink alcoholic beverages.
Me: Okay. I will bring popsicles made of booze.
Beh Beh: We are brilliant.
Except that in a frenzy of something-I-now-can’t-remember-so-clearly-it-was-major, my brilliance failed me, and I didn’t leave enough time to narrow down exactly which boozy popsicle I wanted to make, buy the ingredients, and freeze it all together.
Hence, our next conversation went something like this:
Me: You’re getting cupcakes instead. And prosecco.
Beh Beh: Yum.
I figured that for the cupcakes there was no time like the present—seeing as how I’d flagrantly failed to meet the June 20th deadline—to make the June CSB cake. And, it should be noted that since I’d last baked with the group, the rules had been altered slightly to allow bakers to choose from one of four cakes to bake, rather than everyone baking the same cake.
I chose the sour cream chocolate cake, because I have an undying love for adding sour cream to baked goods; let’s just disregard the fact that it took me until almost July for the follow-through.
(Better late than never? Maybe?)
Anyway, as I will continue to champion until my dying days, sour cream in baked goods is marvy. It adds an almost whipped-like texture to the batter and more often than not results in a non-dry cake. If you don’t know about sour cream in baked goods, now you know. You’re welcome.
Needless to say, these were an excellent accompaniment to our porch sitting and prosecco, particularly since I stuffed them with a strawberry whipped cream frosting (not in the book, a recipe I found online) that I would only change next time by adding more strawberry puree. And perhaps Frangelico. Or maybe bourbon. Or Bailey’s. Really, any one of those would work well because booze and whipped cream are MFEO just like Romeo and Julie, minus the depressing undertones of teenage suicide.
Unlike several of the recipes I’ve made from this book, I (obviously) really took to this recipe. I per usual disregarded the whole one tablespoon of sugar at a time because standing and mixing in sugar until your knees give out is no way to spend a Saturday and did you not read the part about the prosecco calling my name?
And if by chance you were wondering if I had to ask Swede if freeze-dried coffee is the same thing as instant coffee, showing both the age of this cake book and my ignorance of coffee-related nomenclature, well the answer is yes.
So come on over next time you’re around. We’ll go sit on Beh Beh’s porch and eat cupcakes and drink prosecco. And you can have some Sanka if you like, because don’t worry, I’ve got a whole jar, minus 2 teaspoons, in my freezer.