Chocolate Layer Cake

The THREE cake layers have been carefully placed in the oven to bake. They are carefully arranged in a triangulated formation, with two 9-inch pans pushed to the back of the rack, and the third pan placed on the front center. The oven timer is set for 25 minutes, according to Paula Deen's recipe for 1-2-3-4 Cake posted on The Food Network website. The baker (that's me) carefully re-read the directions for chocolate frosting, which was also Paula Deen's recipe posted on the Food Network's website, while the layers were baking. The oven timer beeped, and I, with a child-like enthusiasm opened the oven door to first check for doneness and then remove the layers. I had read advice for techniques to use to test for doneness. They are done! The THREE brand new MATCHING cooling ranks have been placed side by side on the kitchen counter. I had purchased them at Bed, Bath, and Beyond just last week because the two I had used for 35+ years, during my novice baking years were bent and slightly rusty. Now that I am approaching baking with a new, fresh eye, I have a compulsion for things to be new and matching. Using oven mitts, I removed the single cake pan on the front of the rack and placed it carefully on the cooling rack. I then turned back to the oven to remove the other two layers. This was when the fun really began. I pulled the oven rack out slightly in order to access the other two pans. The pan on the left slid off the back of the rack and rested on its side with the cake side facing the the back wall of the oven. At this point I was just slightly annoyed at myself for making such a bonehead move. I would just have to be careful when reaching back to get the pan. I was careful. I wore my oven mitts, and slowly and deliberately reached back between the racks to get to the pan. I got a grip and as I moved the pan away from the back wall, the cake layer, which had been lodged against the wall, FELL OUT OF THE PAN, new resting on the floor and elements of theoven! Let me just say this....I have checked the "Cooking Terms" sections of a cookbook, and NONE of the words I said were listed there. In fact, I think I might have invented a new word or two. I do think I handled it well though. I turned the oven off, closed the door and decided that I would do nothing, and that is just what I did. Later that night, as Gene got the mess out, I looked for the instruction book that came with the oven to learn how to use the self-cleaning feature. I might point out the the oven is almost 2 years old and that function has never been used.

Now I have a TWO layer chocolate cake. It was good, and believe me, the frosting recipe that was written for a 6 layer cake (Paula) allowed for plenty. Even with all that sugar, the cake leaves a slightly bitter taste in my mouth.

Let me just mention, that I also found the 1-2-3-4 cake recipe in a great cookbook, "In
Search of My Mother's Kitchen", by Cindy Summerford Aman. I found this cookbook while visiting in my hometown of Ashford, Alabama. Gene and I dropped into a great little flower and gift shop, The Pedal Pusher, which is located just across the street from the cemetary. I think the shop is owned by Hugh Deese, whose family I knew well while growing up there. I was surprised when I saw Cindy's name on the front of the book. Cindy and I both grew up in Ashford, and Cindy has written a cookbook of recipes from her mother, other relatives and residents of Ashford. She even has a recipe for citric acid punch from my mother's collection. One of my favorite recipes from the book is Aunt Birdie Lou's Cream Cheese Pound Cake. I like saying the name and it makes a great cake. I remember Miss
Birdie Lou. In fact I remember most of the people whose recipes are found in the book. I bought the book for Jane, my sister, and myself. Cindy did a great job with the recipes, but I enjoyed reading the stories most!