I don't have baby cake pans, baby. I told you that when we made Gingerbread Baby Cakes. Last time I used ramekins. This time I thought I'd use my jumbo muffin pan (the muffin holes are 3 inches across). It doesn't get used all that much and I think it feels left out most days.
We had maple flavored whipped cream to go on top and the whole thing was the kind of dessert that almost makes me forget who chocolate is. And my own name. I love being pleasantly surprised. But what's not to like about a cake with caramel, walnuts (I didn't have pecans) and rhubarb. Did I lose you there? At the rhubarb? Yeah, I didn't add very much but I wished I added more. It was delicious.
I halved the recipe and it was perfect for the muffin tin.
Look at her all happy and buttered and floured.
All good things start with caramel. (Remember, I forgot who chocolate was for today.) And this is where I should have been more bold with the rhubarb. Probably twice as much.
And then cake batter on top. I used my 1 oz scoop and put 2 oz in cake hole. Yes, we are making cake right now so they're cake holes.
Bake and dump out. I had to take a knife around the edge of each one before they really wanted to come out.
And then wonder if they are worth all the dirty dishes. But my little saucepan was also happy. He doesn't see much action either, normally.
And then (almost) accidentally beat your whipping cream until it turns to butter. Oops. I caught it just in time. It was probably about 1/2 cup whipping cream, 2 T sugar, 1/4 tsp vanilla and 1/2 tsp maple flavoring and I want to remember that for next time. I might have just eaten some whipped cream. Maybe.
Then, decide it was worth all the dirty dishes.
And then forget there are even dirty dishes.
These were so good I might have to throw the rest away so I don't eat them all.
If you'd like to try them yourself, you can buy the book or you can visit the blog of our hostess for the week at: When it Doubt....Leave it at 350
If you'd like to see what the other TWD bakers did, you can go HERE.