Wednesday, April 18, 2012

Mmmm ...... Chocolate

I make devil's food cake a lot — so often, in fact, that I know the Better Homes and Gardens recipe by heart (but I use Better Batter Gluten Free Flour instead of the wheaten variety). Today I decided to get fancy with it. I topped each piece with a swirl of chocolate frosting and a Reese's Peanut Butter Cup wedge.

Photo taken 4/18/12

1 comment:

Jessica said...

That looks amazing! I have a recipe that I would like to try that flour in -- it's a chocolate cake with no eggs but I use it all the time because it is the absolute moistest cake in my arsenal!