I’m Back! Yes you better believe it! I had somewhat of a long day yesterday flying from Miami to home. This all started with me going to the self service check out line in Miami and the computer was unable to print out boarding pass. I thought to myself… oh dear here we go again. So I ended up going up to the American Airlines Counter to tell the lady my story. She punches my name into the system and a puzzled look appears on her face.
After a moment, she sputters “Sir, your flight has been canceled – that is why it did not print your boarding pass.”
“oh lovely, what do we do now?” I asked.
A few minutes elapsed and she ended up re routing me through New York and adding an extra connection but all in all it wasn’t that bad. I am home so that is the main thing!
Now to finish off baked goods week – I thought I would save possibly the best for last. Chocolate cake with homemade boiled icing topped with skor bar bites. As you can recall I posted the boiled icing recipe a while back and I also posted a skor bar trifle back in February. This chocolate cake is a combination of both without the chocolate pudding.
A simple great classic that you can make any day of the week for any occasion.
Ingredients
- 1 1/4 Cup all-purpose flour
- 1/4 Cup cocoa
- 1/8 Tsp. baking soda
- 1/4 Lb. stick butter, cut into 8 equal parts
- 1 Cup granulated sugar
- 1/2 Cup firmly packed dark brown sugar
- 1/2 Tsp. vanilla
- 3 Lg. eggs
- 1/2 Cup sour cream
Method
- Preheat oven to 325 F.
- Stir together flour, cocoa, and baking soda.
- Cream butter, sugars and vanilla. Beat in eggs, one at a time, until blended.
- Add flour mixture and sour cream; beat gently just until smooth.
- Bake in a greased and floured bundt pan for 45-55 minutes or until a cake tester inserted in center comes out clean.
- Cool on wire rack for 5 minutes.
- Loosen edges and around tube; turn out on rack.
- Cool completely.
- Add boiled icing and top with skor bits.
- ENJOY!
Zesty Tip: Make sure the rack is in the center of the oven. Shiny pans reflect the heat, and are the best choice for cake baking. I also like to reduce the oven temperature by 25° when using glass pans.
I hope you have a great weekend! I will see you on Monday. I am planning a fun zesty giveaway next week.
Take care
zesty
Related posts:
- Mrs. Zesty Delivers Chocolate Skor Topped Cupcake
- Butternut Squash Orange Spice Cake
- Oh Yummy Cream Cheese Gumdrop Cake!
Like what you read? Would like to see more? Well you can subscribe here (for free) and always be in tune with zesty. Thanks for all your support and keep the comments coming. (We respect your email privacy)
Twitter
Rss
Digg
Taste Spotting
Food Gawker
Recipe Muncher
Food Buzz
Flickr
Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
WELCOME BACK, ZESTY!!! Daaaamn that cake looks good.
What a delicious cake! That icing looks amazing!
Glad you got home safely!
Mmmmm, that looks fantastic!
This looks delicious! Sounds like a real headache trying to get home, but at least you made it.
Zesty, I love the fluffiness of boiled icing. Thanks for sharing your recipe. I was wondering how long it holds up.. I made Dorie’s for the Devil’s food white out and it deflated really quickly.. like within a few hours and the frosting diapppeared between the layers.
I’ve had self check-in line issues myself. I was in Seattle, to fly via Houston to Ecuador. My mom had driven me down the night before, and I’d stayed over in Seattle. I get up there, and the system won’t find my ticket. It’s 6 am, and I’m starting to panic, thinking I’ll have to call my mom to come back to Seattle to get me or something. Turns out that because my returning flight went through Panama on another code share airline, they use a different seating class code, and it was screwing up my ticket. They finally issue me my boarding pass, and I’m on my way.
Love the cake!
Welcome back!!!! Hope you had a great trip!
This recipe looks fantastic!
Zesty,…. just wondering after you prepare these wonderful treats.. who gets to eat them? It would be a great opportunity to invite family members over.. wink wink!
Flights being canceled are such a pain! One time I was flying from Boston to Detroit but the flight was canceled so they rerouted me from Boston to Minneapolis then back to Detroit – I flew over my final destination! Glad you got home, though!
That cake is seriously phenomenal!
Oh wow, I could go for a slice of that for breakfast right now!
welcome back! i’m glad you had a nice trip without too many changes
OMG – that is my kinda icing!!!!!!!!! Please email me that cake!!
holy crap – i need that cake! beautiful picture
it makes me want to dig right in!
You called it, Zesty – I am drooling
As Kath said, that is definitely the kind of icing that I would scrape off with my fork!
I’m glad you got back safe and sound!
My goodness! That looks AMAZING! You definitely have a way with desserts + icing
Sorry to hear about your flight difficulties. It’s always stressful to have to deal with those issues, especially on the trip home!
Oh man, that cake looks awesome! I’m drooling over here
You inspire me to bake!!.. Could you please hold off on anymore inspiration until after May 2nd?.. Finals will be over then
Be still my heart. I love skor bars. Pass me a slice.
AH this looks so good! Food porn at its best.