Friday, November 4, 2011

Brown Butter Cake

I realize I have been gone, and I haven't been doing much crafting lately. I realize I made some blog post promises, which I intend to keep.... sometime....
With working full time and taking a class, as well as being gone on the weekends I haven't had any time for myself.

A couple weekends ago I had a baking itch so I decided to try this cake recipe that I had saved a while back. My husband had a craving for chocolate chip cookie dough and I thought this might help.

Brown Butter Cake with Chocolate Chip Cookie Dough Frosting.

Before you begin, DO NOT USE the recipe from this blog. There are original recipes that the blog post refers to, use those. I made the mistake to use the pretty recreation, which is quite flawed. I realized this a bit too late.

Browning the butter. This cake takes a lot of butter...
What the brown butter looks like when done. You have to wait to let it cool and the particles will sink to the bottom. It stay melted until you add your eggs. Then it turns back into a butter consistency.
This is what my cake looked like after adding all of the ingredients. Pretty yummy!
In the pan. I did realize at this point that the pan was pretty full. I thought this may be one of those cakes that doesn't rise much. Just in case I placed a cookie sheet on the lower rack in my oven as I placed the cake to bake.
And it was a good thing I did! The top baked hard, and the inside was a liquid consistensy. It was terrible. I was going to dump it, but I decided to swish the inside around with a stick and let it bake for about a little while longer. If I had to do this cake over again I would use 2 pans (which the original recipe asked for), and I wouldn't wisk the eggs. Just a mixer would make it less fluffy...
End product.
Obviously, mine looks nothing even close to what I expected. It looks bad. It tasted ok. One slice was enough. My husband had one bite and said, ugh gross, tastes like butter (he hates butter). He took it to work and they loved it. Go figure.

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