I'm back with TWD after a week off while I was hanging out with the superstars of the food and wine industry in Aspen. Just to be completely honest....those superstars didn't exactly invite me to their parties and I may or may not have stalked them at lunch, but whatever. Those are all stories for a different time.
However, one of my resolutions upon coming home from Aspen was to give up sugar (thanks, Art Smith) for a month (we'll see where it goes from there). Which means I didn't actually taste this one. (And just to be clear...the natural sugars in wine do not count.) Hubs gave it a four out of five stars. He said the texture was nice and he actually like the fruit and chocolate combo. We'll have to take his word for it.
I made the mistake of not reading the entire recipe before getting started and soon discovered that I didn't have enough sour cream, so I substituted fat free greek yogurt for the sour cream called for in the cake itself. I decided to splurge on the icing instead. It must have worked out! Oh, and I almost forgot, I made this into three mini cakes so that Mr. B was not forced to eat it all before it went stale.
Check out Amy Ruth Bakes for the recipe. Thanks, Amy Ruth, for this week's pick!
Your mini cake looks gorgeous! Best of luck with the no-sugar month. I don't think I have the willpower!
ReplyDeleteUsing greek yog. is an excellent idea.Way to go on cutting out sugar. We cut it out about a year ago..we have some..but not very much. I give my baked goods away most of the time. You are going to feel like a 100 bucks!!
ReplyDeleteHey, I am jealous.... stalking or no. What an experience and can't wait to hear more about your trip. The cake, well, glad your hubs got to enjoy and I think the minis and the greek yogurt are a go. I've seen them both around a lot. Must have worked out well for everyone.
ReplyDeleteThanks so much for baking along. I hope your sugar withdraw works out well. Good luck
AmyRuth