Luckily, upon further study of the recipe, I found that Martha had suggested possible substitute ingredients: One could choose between sour cream or yogurt. I have both, but chose the sour cream, knowing I probably would have no other use for the tub of sour cream I had. (I had purchased the sour cream when my eldest son was having some guests over for the evening, a few days prior to this one, thinking I might use it for a dip and didn’t.) But I digress.
I don’t usually have sour cream.
The recipe also called for three egg yolks, as well as two whole eggs. It suggested I keep the egg whites to use in the frosting. However, I won’t be using them in the frosting. My son prefers a concoction of butter and powdered sugar with vanilla or the other equally loved cream cheese frosting. Now I have three egg whites stashed in the refrigerator and I wonder where they will end up.
I have lately taken a keener interest in not wasting...food, time, arcane phraseology. Actually, I have always had an interest. My good character perching like an angel on my shoudler, holds on for dear life, as I rush through my many tasks. It is because I am so overburdened that I rush and forget and things lie forgotten and go to waste. I don’t have time to pay attention to that old “haste makes waste,” truism.
Why am I so overburdened the observer might ask? Are you or were you a wanton lifer? Why all this burden? Any human with a shred of intelligence would not choose to carry such a burden....Oh, you have set yourself up, have you? You took on too much, took on too many commitments...that then is your problem. Fool.
There you go.
Suffice it to say that I messed a little with the recipe. I may have added too much or not enough salt. That is a story in itself. And then there was my confusion about spooning flour, as opposed to sifting? Oh dear. And I ended up adding just a little milk, because the batter looked a little too much like cookie dough and not enough like batter. And my aforementioned son really likes vanilla. Therefore, I may have added just a little too much vanilla.
Very recently, I took the cake from the oven. It may be due to the fact that I only slept five or so hours last night and so I am very tired. So, when I took one of the pans from the oven, it slipped a little. It kind of banged on the oven door and a good two table spoons of the cake popped out onto the open oven door. That part was good. The inner oven door was immaculate, as your’s truly had washed it very very well. And it caught that escaped crumbly like a mother catching her airborne child. YEA! I grabbed a spoon and stuck it right back where it belonged.
The cake cooled on the rack for a good ten minutes and lo and behold, I was able to get it out of the pans and onto plates with no further mishap. As I backed away from the cooling cake layers I noticed they were a little short. They did rise, but they won’t be basketball players, if you know what I mean. Now it will cool for several hours, while I gather ingredients for icing and purchase candles. Oh, did I forget to mention that it is eldest son’s birthday cake? Yes, he is but 24.
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