I’m not too shabby of a cook. When I cook, everything is from scratch.  No packet seasonings with a ton of sodium added.  No soups for added flavor.  I use herbs and spices.  Just healthy but tasty stuff.

I have learned how to cook without added all the “junk” to made it more palatable.  We are so used to process and pre-packaged stuff that many of us don’t know how to cook anymore!  That’s really too bad.

*gets off soapbox*

All of that to say, I cannot bake my way out of a paper bag.

Seriously!

If I try to bake a cake for example…both layers combined will be almost an inch thick.  They won’t rise.  They are sticky in the middle.  They are dreadful!  It doesn’t matter if I bake from scratch or use a box mix.  If I’m baking, it is going to be a guaranteed disaster.

My sister on the other hand can bake like you wouldn’t believe!  Holy cow!!!  If she’s baking, doesn’t matter what it is, it comes out perfect!  Every. Single. Time.

Amazing!

When we have family get togethers, I do the cooking and she does the baking.  Works for us.

Yesterday was one of my nephews birthdays.  John.  He turned 17.  Amazing how fast the kids grow!

John requested a specific cake from my sister and she made it.  It was one very serious cake!  It was called:  Ultimate Bourbon Maple Bacon Chocolate Cake

Wow!  I mean, WOW!!!

Intense!!!

I cannot tell you how much of a WOW!!!  that was!!!

Holy COW!

Amazing!!!

I’ll post the pic I took of the cake before we cut into it.  I should’ve been in a cooking magazine.  So pretty!  So very, very serious!

If you’re interested, here’s the recipe.   🙂

Prep time:  45 mins
Cook time:  45 mins
Total time:  1 hour 30 mins

Ingredients
·        1- 1 ½ C Bacon, cooked and chopped
·        2½ C Flour, sifted
·        ¾ C Dark chocolate cocoa powdered, sifted
·        1 tsp Baking powder
·        ¼ tsp Salt
·        ¾ C Unsalted butter, melted
·        ¼ C Vegetable oil
·        2 C Sugar
·        5 Large eggs
·        2 tbsp Vanilla extract
·        ¼ C Light sour cream
·        1 C Bourbon
·        For the glaze:
·        1½ C Powdered sugar, sifted
·        ½ C Unsalted butter (1 stick), browned
·        2 tbsp Pure maple syrup
·        2 tbsp Milk
Instructions
1.    Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
2.    Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
3.    In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
4.    In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
5.    Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
6.    Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
7.    Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
8.    Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
9.    For the glaze:
10.  Sift powered sugar. The step is necessary to create a smooth glaze.
11.  Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
12.  Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
13.  For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
14.  This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
15.  Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
16.  Gently pour glaze over cake. Sprinkle with bacon pieces.