Cakey Cakey! Wai!

[cyrano]

Clever cookery friends!
I got to thinking this morning and wondered:
What would happen if I baked a chocolate cake, and then crumbled it and stirred it into the batter for a lemon cake and then baked that? Would it be sad and horrid? Would it just be a lemon cake with flecks of chocolate cake? Would the chocolate bits all sink to the bottom and make a two-layer cake?

Inquiring mind wants to know!
(You may consider this your IFIAYAQ! entry.)

Comments

[miss-friday.livejournal.com]

Umm, what they said. I would fear that the cake chunks would first turn into goo absorbing the lemon batter, then into who knows what when its baked. Marbling or layering is the way to go.

Also, you have to be careful when lemon plays with chocolate. They are both strong flavors that will fight with one another in the wrong proportions.