Every year for my birthday, Josh makes me a boxed cake mix. Cherry chip cake (with his “secret” applesauce substitution for an extra moist cake) with chocolate frosting. This is my once-a-year from-a-box cake treat, and honestly there’s something I love about boxed cherry chip cake. It’s soft and fluffy and reminds me of high school. Why high school? … No idea.
Every year for Josh’s birthday, I have him request whatever kind of cake he wants. One year, it was chocolate malt cake. Another year, it was a simple chocolate cake with peanut butter frosting. It always results in a lot of procrastination from him, a mild amount of kicking and screaming, and a delicious end result. For some reason, he just doesn’t want to decide on cake! This year’s came about from him rambling off everything he loves: chocolate cake, cookie butter, and caramel.
This cake had a lot of firsts for me, which was exciting. First wholly successful frosting recipe. First recipe creation with cookie butter. First time making caramel. All huge successes, if you ask me. I had originally intended on going full indulgent with this cake until I realized I didn’t have enough oil or ANY all purpose flour. What kind of home doesn’t have all purpose flour? This one and I’m A-Okay with that. Pro Tip: put a little extra salt in the whiskey caramel and your life will be changed forever. Eat any amount of cookie butter frosting and you’ll die of happiness.
Please keep in mind that comments are moderated and
rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.