the recipe: "As it bakes the interior layers of the swirl (which is more of a layer than a true swirl) and the top of the cake caremelize and turn into delicious viens running through the cake." Now look for the interior layers in my cake!!
This was supposed to be a chocolate chip sour cream cake with three layers of chopped apricots, hazelnuts, sugar and spices running through it. In the event, almost everything in the layers, plus all the chocolate chips, sank during cooking to produce a dense, oversweet, sticky layer at the top of the turned out cake. In addition, a lot of this sticky conglomerate stuck to the bundt tin. I had to scrape it out of the tin, spoon it back onto the top of the cake and stick it down with a chocolate frosting!
I had hoped this would be my entry for July's 'We Should Cocoa' Challenge, which is to use apricots in a chocolate product, but I'm now hoping I have time to make another attempt at the challenge, as this isn't nearly good enough!
What I don't understand is why I can't tell from reading a recipe that it's not going to work! I've had enough baking experience by now, after all! I can look at a recipe and think 'I don't think I'd like that', but I can't look at it and say 'that batter will be quite thin; will it support dried fruit and chocolate chips?'