Status report, Home Baking dep't.
Okay, we've reached the Stop Eating The Frosting Out Of The Bowl Or It Won't Cover The Whole Cake stage.
...It's from this recipe over here. The site's presiding genius claims it's the best yellow cake she's had: so we'll find out how it (ahem) stacks up shortly.
ETA: The photography here isn't the best, but I suspect the general gist of how this came out will be plain enough.
The immediate verdict: the cake is really good. A light crumb; tender; not overly sweet.
A secondary thought: the frosting's a little too much for it. It's not that it's a bad effect or anything... but the cake's relative delicacy gets drowned out by the intensity and sweetness of the chocolate buttercream. Which is kind of a shame.
If I was going to make this again—which seems likely, at some point—I'd pair it with a less assertive frosting. Caramel? Lemon? Something along those lines. Even something simply vanilla-based, assuming whatever else also got involved in the combination was interesting.
(Meanwhille, just as a logistical side note: I didn't have the prescribed two nine-inch pans to bake this in, so I divided the batter among the three eight-and-a-half inch pans I did have. Seems to have worked out perfectly well.)
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In Cerne Abbas, in Dorset, England.
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