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.