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

[satanya.livejournal.com]

I recommend the marbling. Speaking as a Pastry chef, the consistency will not come out as you want it to with crumb, or broken up pieces of cake. Also it will throw off your cooking time, and affect your cake "crumb" which is the spongy consistency of the cake.