Cake!
Crumbs!
Library! ...depressing.I don't remember when I made these... I just remember that I baked them before finals week.
I've made these before and Sarah REALLY liked them. Last time I substituted leftover heavy cream for the milk and they tasted great, but the batter was definitely thick. I baked the cake in an 8x8in. pyrex pan instead of a 9x12.5in. pan and they came out perfectly. I also had an overabundance of crumbs, but Sarah and Megan ended up eating those on their own.
This time around, I used milk, didn't have Sarah and Megan at hand, but I was forgetful in general. Obviously, things didn't turn out as well. First, I forgot that the recipe just says "4cups all purpose flour" when you're actually supposed to separate it into 1 1/2cups for the batter and 2 1/2cups for the crumbs. Confusing. Second, since I used milk, the batter was a lot more watery than before. It could have filled up a 9x12in. pan, but I used the 8x8 instead. Third, I forgot that the recipe makes an inordinate amount of crumbs. I piled up as much as I could and ate the rest with Emilia, but couldn't finish them off. I threw away the rest. The cake rose more than I remember.
The cake was still good though, but I prefer the denser one I made with heavy cream. But nothing really matters when you're dying from finals and you just want to stuff your face in misery anyway...
Next time:
1. don't forget to split the flour
If using HEAVY CREAM-
2. use 8x8in. pan
3. reduce crumb recipe by half
If using MILK-
4. use 9x12in. pan
recipe from marthastewart.com
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