Cake Experiment

A few weeks ago, I had the strangest craving for spice cake.

I really believe that spice cake is underrated and not given enough credit. Of course, chocolate is my favorite kind of cake, but spice is definitely up there as one of my favorite flavors.

To satisfy my craving, I (with the help of husband) made a spice cake for a ward potluck, but we added something different to make it ummm... different: melted white chocolate.

Oh my gosh, and it was heavenly. If white chocolate and fall spices got married, this cake would be their baby.

 It was joyous and wonderful (and the sunday after the potluck, an old man in the ward came to tell me that it tasted delicious and also asked me if I worked in Disneyland because I look so much like Snow White... ha.) 

We also added this amazing syrup to the cream cheese frosting. This, is Buttermilk Syrup, and once you try it you will never need regular syrup again. You make it with buttermilk, lots of butter, and sugar. After cooking it a while it starts to taste like caramel. It's a recipe from one of my old Young Women's leaders and it's so good! So good, I am going to share the recipe with everyone. Go home and make it, then put it on pancakes, french toast, ice cream, or just eat it plain on a spoon. 

Buttermilk Syrup

1/2 cup butter

1 cup sugar

1/2 cup buttermilk

1/2 tsp. vanilla

1/2 tsp. baking soda

1 tsp. corn syrup

Combine butter, sugar, and buttermilk in a saucepan and bring to a boil. Boil 1 minute and add vanilla, soda, and corn syrup. Let it cook until it turns golden brown. Serves 4 to 5. 

Thank you Sarah for such a great recipe. Happy cooking everyone!