Sometimes things don’t turn out as expected. But it’s not always a bad thing. That’s exactly what happened when I was making this cake the other day. I planned and the universe laughed.
It was my first free Saturday in several weeks. I’m usually out and about working for the local winery at a wine festival on weekends, so I was excited to have a free day to test some recipes for #Choctoberfest. I was planning on making a chocolate angel food cake. I mixed it up, poured it in my tube pan, popped it in the oven, and started mixing up batter for my next creation. When I snuck a peak in the oven, the cake wasn’t rising like it should. Turns out my angel food cake mix was expired. Sigh.
With the first cake in the trash and my tube pan washed and dried, I started mixing up another bowl of batter (this time with a cake mix that wasn’t expired!). In the oven it went and I crossed my fingers. It was looking great and then with 10 minutes left on the timer, it stopped growing taller. Sigh.
I let it cool, added a little frosting (with my powdered sugar from our #Chocotoberfest gold sponsor Imperial Sugar!), and gave it a taste. It wasn’t angel food, but it was still really good! It turned out have the texture of a sponge cake and the taste of a chocolate angel food cake. I’m calling this one a happy accident.
Kitchen lesson learned… Sometimes an unexpected result can be better than the original plan!
Before you grab the recipe, make sure to hop over and enter our #Choctoberfest giveaway with a prize pack of over $450.00!
- 1 angel food cake mix (plus ingredients it calls for)
- 1/2 cup cocoa
- Optional: chocolate frosting for decoration if desired
- In a medium bowl, sift cocoa into cake mix. Stir to mix together.
- Follow instructions on cake mix to make batter and bake.
- Do not frost until completely cool
Here are the other recipes being posted today for #Choctoberfest: