I had a very unproductive weekend.
Saturday: Went to Blacksburg, couldn’t score VT tickets. Ended up drinking beer and eating wings, then taking a nap.
Sunday: Went to Lowe’s, bought pegboard to organize the shed. Opened shed doors, stared at complete mess inside shed, went inside and took a nap.
Okay, at least there was the cake. I feel as if I did accomplish at least one thing: I figured out the mystery behind the Cheerwine Cake recipe and produced a pretty delicious cake. One problem: Couldn’t find the Cheerwine. But I’ll get back to that later.
Every Cheerwine Cake recipe I could find on the Internet failed to specify exactly how to bake the cake part. It called for a box of Devil’s Food Cake, one cup of soda and a dash of almond extract. But no word on whether you add all the eggs, oil and water as instructed on the back of the cake box, too. It was an important question, because with too much or too little liquid the cake could turn out wrong. And eggs are a leavening agent, so I couldn’t imagine leaving them out.
Now I see that blog reader Deb was smart enough to go to the Cheerwine Web site and find the specific instructions. I, however, was without a computer this weekend so I had to lead my friend through my search over the phone. We ended up finding a recipe for Coca-Cola chocolate cake that said to substitute the cup of soda for whatever water is called for on the back of the box.