Tuesday, January 7, 2020

Chocolate Bacon Cake...What More Needs to be Said?!?



No, you don't have to read that twice, there's bacon on this cake.  Caroline Wright, who wrote the cookbook Cake Magic, stopped by Tonia's Kitchen to talk about her Maple Bacon and Chocolate Cake, that includes a simple syrup with bacon cooked in.  The combination of the bacon fat combined with the sweetness of the cake makes for an amazing taste combination that really compliments the sweet and the savory.  They say there's nothing bacon can't make better, Caroline proved they're Wright!

Recipes by Caroline Wright, Cake Magic, and Workman Publishing and photos courtesy of Waterbury Publications, photographer Ken Carlson.  

Makes: 4 cups (enough for one 8- or 9-inch two-layer cake, one 13-by-9-inch sheet cake, one 10-inch Bundt cake or 24 cupcakes)
2½ cups all-purpose flour
1½ cups sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon table salt (see note)
Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.
Note: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.