So, there is a restaurant in Brooklyn that I have been wanting to try called "Butter & Scotch". It turns out they have a cookbook so I checked it out. It also turns out that New York Magazine calls the birthday cake from Butter & Scotch ( a bakery/cocktail bar) the best in the city. So of course since the recipe was in the book, I had to make it.
Well, several pounds of butter later..it was fine. The first problem I ran into was that this was so much damn batter it overflowed the three cake pans. Seeing how much cake this was, I froze one layer and just went with a two layer cake. I reduced the frosting accordingly, but it was still a ton. The frosting is curiously bland (probably partly my fault because we are basically out of vanilla), and the cake is very moist but almost unpleasantly so. This was such an enormous cake that I can't imagine how I would have transported the bigger version. I think adding some flavoring agent like almond extract or Kahlua to the frosting would have made a nice difference.
Oh, and Jason made an excellent loaf of bread. And I am going to go to that restaurant and try the cake and see where I went wrong.
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