Oddbean new post about | logout
▲ ▼
nina from canada eh | 1 years ago (raw) | root | parent | reply | flag +1 
 maybe add sour cream to your cake?
▲ ▼
Cousin_Martha_Corey | 1 years ago (raw) | root | parent | reply | flag 
 Maybe.  It’s something I detect in most chocolate cakes, not just my own, but there probably is a trick to improve it.  I think I’d still like the vanilla cake/chocolate frosting contrast best, though.
▲ ▼
nina from canada eh | 1 years ago (raw) | root | parent | reply | flag +1 
 i like chocolate in 70% 85% 99% and sometimes 100%.. the more just cocoa the more of it remains yours. plus you eat less without all the cake cookies and ice cream ingredients or candy or other fillings and add ins