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Chocolate Banana Caramel Cake
When I made this cake, it was so thick that there was no way it could be "poured" into the pan. I actually needed my husband to help me mix in the nuts and chocolate. I'm a fairly accomplished baker and I went over the recipe and I think I followed the instructions to the letter (sifted the flour and then measured vs. measuring and then sifting) but man, was it thick. It also seemed to bake unevenly maybe due to the thickness of the batter. Some parts on the bottom seemed underbaked and gluey (or was that due to the glaze? hard to tell). With all that said, the flavor was very good (though if I make this again, not sure I'd bother with the glaze). I'm just wondering if anyone else who made this ran into similar issues and would appreciate any thoughts/comments. Thanks.
Dinner Tonight: Blue Smoke’s Iceberg Wedges with Roquefort Dressing
My husband and I saw this on a menu at a local restaurant about 2 years ago. It was served with a killer blue cheese dressing and local tomatoes and real bacon bits. Maybe it's the nostalgia factor but it became an instant fav with us. Something about the crunch of iceburg with the creamy blue cheese, the crunch of bacon and the moisture kick from the tomatoes...yum. I make it for dinner parties now and everyone loves it. Simple and satisfying.
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Glad to know if wasn't just me. Might try it again with the extra milk as doxytoo suggested. The flavor was very good. Thanks doxytoo.