All throughout Thanksgiving dinner, we were thinking about it. The cake. The gorgeous cake that was on the cover of Southern Living's December issue. The cake that looked delicate and pretty on that cover. The cake that had people on Southern Living's Facebook page saying "we are making this!!!!"
With two layers of cheesecake and three layers of red velvet, you could argue that it was the perfect cake for Virginia. The red velvet was the nod to the south and the cheesecake was the nod to the north. It was all encased in a frosting that called two bars of white chocolate, an entire stick of butter, and 32 ounces of confectioner's sugar. Do you know what 32 ounces of confectioner's sugar looks like? It's the whole bag.
Then, we realized that the little dessert plates we had weren't large enough for a slice of the cake, so salad plates came out of the cabinet.
Now, once the first slab was cut, there wasn't really a way to extract it from the cake. I started to think about whether I had ever seen someone at The Cheesecake Factory cut a cake, but I'm pretty sure their cakes are pre-cut before they hit the bakery case.
After a few attempts to coax the slice out of the cake, my mother-in-law admitted defeat. Access was granted by tearing the first slice out in pieces.
Finally, the slabs of cake started hitting the plates. "Slab" is definitely the appropriate word here.
Was it good? Sure. But, there was just too much of it. I think Southern Living went a little overboard on this one. My mother-in-law said she is not saving this recipe and I'm pretty sure we're going to have a good laugh over this cake for many years to come.
I hope you had a wonderful Thanksgiving!