I was all out of white sugar and I needed to make a cake for the midweek study. YAY! I’m so happy I ran out of white sugar. Plato said “Necessity is the mother of invention” and though I am not a philosopher I might add “Necessity makes a home cook run to the internet”. I didn’t have white sugar but I had brown sugar so off to the interwebs I went in search of a “Brown Sugar Cake”.
Tada! I found this one over at Jules Food. It should be noted that she planned ahead and therefore took great photos of her cake. I, on the other hand (as is often the case when I cook on “study” nights), remembered to snap a photo only as an afterthought and I didn’t get a good “slice photo” either because I had to slice them so thin (we had a big crowd) that the puny slices kept falling over. When I make this again… and I will make this again… I’ll update with purty pictures. :)
So… don’t judge the recipe based on my photographing ineptitude… judge the recipe based on the fact that the origin of this recipe is credited to Paula Deen. Yup, it’s full of buttery goodness. It’s rich, it’s all brown sugary pretty, it’s moist and it disappears quickly.
Powered by Facebook Comments