- When I was a kid I loved milk chocolate (Milky Way!).
- When I was a pre-teen I loved milk chocolate (Twix!).
- When I was a college kid I loved milk chocolate (Chocolate Malts at Ben & Jerry’s).
- When I was a stressed out young lawyer I loved milk chocolate (Chocolate covered caramels!).
- When I was a married lady I loved milk chocolate (Karamel sutra) .
- When I was an old married lady with two kids I loved milk chocolate (double dipped malted milk balls).**
I thought we were destined to be BFFs. Patty (my mom) and I always happily split the Russel Stover’s boxes that always found their way to our house at every holiday. Don’t be fooled, I would not turn down dark but milk chocolate was my one true love. And then…and then…
I fell in love with dark chocolate long past the age when I thought I was open to new love. I don’t know how or why it happened, but sometime in the last couple of years my allegiance switched. Oh sure, I felt a pang of guilt as my hand passed over the luscious milk chocolate and landed on the oh-so seductive dark side. But I had moved on.
This week, I was brought back to my milk chocolate roots so to speak and….happily so. I was pleasantly surprised by this cake. It was very moist and flavorful. I decided to go full boar with the milk chocolate and used the milk chocolate sauce from the back of the book. The sauce was grainy and too thin. I added more chocolate to little improvement. I saw later that it was supposed to produce ¾ cup of sauce but you add ¾ cup of milk and 4 oz of chocolate. Huh? Next time, I would try a lot less milk.
very runny sauce
- Clearly, I didn’t make mini bundts. I baked this as a loaf for 45 minutes.
- No swirl of any kind. I thought about subbing for the nuts but…
Bottom line: Good moist cake. The kids loved it. A repeat.
For the recipe visit: Kristin at I’m Right About Everything
Next week: BROWNIES!