This one the frosting looks so white, the cake so dark. They don't say how the frosting is made. Some have molasses and some don't but #1 above used Dutch process cocoa. For no more than it takes, I don't know what the difference would be but I have some Guittard Rouge Dutch Process cocoa.
The second one looks darker and a little sloppy. But delish and the frosting so white. I do wonder how that is made, and I love the little homey detail of dragging the fork to make a pattern, heck with all the fancy decorating stuff. I never layered a 9X13 before but I do like layers if not too much work with frosting. This is more like being torted.
On the way to the bar cakes at pinterest I stop at the crinkley buttery gooey gorgeous lemon cookies. Arrrrrrrgh.
And before I forget, I hope CottonBall (and hubby) will be feeling better tomorrow and I appreciate her invitation. I'm in Quad Cities Iowa; there is still an A&P in Rock Island across the river but they are saying the new cake (for those who can get it) isn't what they remember and more dry.
I will probably muck it up by tweaking, and the applesauce should ensure moistness. I will have to leave the nuts out because with my teeth, they ruin things for me right now. And I just might want to cut the raisins in half (smaller pieces) before soaking just because of texture but soak them so not to steal moisture from the cake. And I hate too much cloves but will put in half until I decide if I like them. And everything else the most authentic looking recipe calls for, the link JT posted.
But I've made up my mind to make another chocolate rose pound cake for a quick chocolate fix with the fish thawing in the fridge I hope to cook for dinner tomorrow. 2+ pounds of catfish filets.
So after all my fooling around, I had a little salad from McD's my daughter picked up but no supper. I decide potatoes, boiled, mashed with a fork and with butter and my pepper mix is fine. I check my bag of russets, and they've sprouted. So I pick six potatoes, pick off the sprouts, the skins are wrinkly so I can't boil them in jackets so peel and clean them. Pick the sprouts off the rest, twist in bag and stick in fridge (should have done sooner and I think my onions are sprouting). Then I cook the potatoes a little too long and get crumbly. But they were soooo good and satisfying anyway and I have some left over to try to fry tomorrow. And I ate the rest of my peas I cooked the other night (trying to get more fiber).
Now I'm tired but one more thing. On my journey through pinterest I see this cute little pineapple upside down cake just like yours only individual. Then I remember talking to a person on amazon who wondered if they could make individual cakes in ramekins I had bought. I check my size, check the approx siz of a can of pineapple slices, and it should do perfectly. So I need to do that soon as soon as I get some pineapple rings.
I used to put whipping cream (prefer made myself) on upside down cake. Also found gingerbread mix at Walmart so need a box of that when I get to craving molasses. Wonder if that could no. If I must, use a spice cake and doctor that up into a bar cake. Please don't freak out.
I'm just glad it's not a Spanish Fly cake.
I remember going to A&P when I was a little girl with my mother. I remember the 8 o'clock coffee and wonderful aroma in that section. Either they didn't have the cakes here or my mom didn't see fit to try one. She didn't buy things like that, made stuff herself, was a wonderful cook.
And speaking of lasagna, I remembered this pasta recipe I made only once then lost the book I got it from. A girl who was staying with up went crazy over it. I guess authentic Italian includes white and red sauce as this had and they were separate. I think it was baked with rigatoni and some cheese. "Authentic" lasagna can be baked with the white sauce in place of the ricotta cheese layer. One cook mixed the two together; that would never do.
I ate very late, don't like to go to bed on a full stomach but will quit this. Hope you have a good night and thanks for sharing something new.
P.S. I also found a recipe for pineapple pound cake using crushed pineapple.