Remember what I said a few weeks ago about cake vs. pie? A perfect case in point: this glitzy cake couldn’t be any further from a humble sweet potato pie if it tried.
At first glance, my reaction to the cover photo was: Lord have mercy on my soul. A three-dimensional chocolate bow will do that, or so I hear.
Then I looked at the recipe. My first reaction there was: Whoa. Two entire magazine pages for one single recipe.
And my second thought was: Lord have mercy on my soul.
Then I actually read the recipe, and it’s not nearly as crazy as it looks. I felt even better when I read this issue’s letter from the editor, because there I learned that this is a recycled cover from 1984, and that it has been their most requested recipe for the 26 years since, “generating more mail over a longer period than any other recipe.”
This is good news, for two reasons: a) It must be a darn tasty cake, and b) It can’t be that hard. (Famous last words, anyone?)
I have high hopes that this is the dessert I’ve waited all year for: challenging but doable, and impressive in both the looks and taste departments. For the record, the turkey freaked me out waaaaay more than this.
p.s. Interesting to note that this recipe is not (yet?) available on the Bon Appétit website… any guesses as to why? Because it’s also in the new BA Desserts cookbook? Or perhaps the recipe developer didn’t give permission?