Should a cake be this crunchy?
I consider myself to be a decent cook. There have been a few snafus, one that I mentioned in a previous column of a brick I called meatloaf. Generally though, most would agree, I can hold my own in the kitchen.
My wife would say, "stick to the grill dude." I say, "Nah, my culinary experience expands beyond the back yard." After all, it was I that taught her how to cook my mother's spaghetti and lasagna. Over the last 28 years she has taken it to another level, if that is possible, but the seed had to have been planted by someone and I may as well take credit.
When the cold weather rolls around, no one makes a better batch of chili than I. Through the years I have gone from the hotter the better, to spicy and now to spicy and smooth with jalapenos on the side if you wish.
You like gumbo? I can deliver with a delicious chicken and shrimp combo with File Powder to boot. Ham Beans are easy but a quick trip to the spice cabinet can do wonders to kick it up a step.
With this year's tomato bounty from the garden I have made a very good batch of salsa, the first time I have attempted this. I am no stranger to the kitchen.
So, it seemed like a good idea when I went to the pantry Sunday afternoon and spotted the box of cake mix in the back. Looking further, I found a box of icing. Hmmm, nice dessert after the Ham Beans I had on the stove.
Anita said I was making a mistake; she would bake this later after her nap. I was in the now and said I could handle this. So I mixed it up and stuck it in the oven and woke up 20 minutes after the timer went off. Let me tell you, no matter how much chocolate icing is involved you can't hide the crunch of a well done cake. I'll stick to stews and the grill and leave the baking to those that know what they are doing.