Cook's Country's 'Wellesley Fudge Cake'; have you tried this?

I was one of the testers, and it's a great cake, although the layers came out very domed and a bit cracked (I made it twice before getting back to them with the results, and it happened both times), making stacking them a bit tricky (I flipped the bottom layer upside down and used a shallow bowl as a serving dish, and mentioned the problem in my feedback). I was wondering if they ironed out this issue, but when I checked online, I saw that the recipe has been published in the February issue of 'Cook's Country'. I have a subscription to 'Cook's Illustrated', but unfortunately it costs a fortune to get here in Denmark, so subscribing to 'Cook's Country', too, is not an option :(

Have any of you seen this/tried this recipe? I was wondering about the final ingredient list and procedure (particularly whether they cut back to one egg white, which I suspected they might), so if anyone has this info., I'd really appreciate it.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.