I kind of knew before I pressed ‘preheat’ that what I was attempting to make might not do so well. I had an angel food cake mix (that I got at ALDI a while back) and got two packages of fresh raspberries on sale at the market.
“Surely I don’t need a tube pan to do this,” I told myself, as I pulled out my trust 9″x13″ glass Pyrex dish.
“Surely they cannot mean not to put ANY grease on the pan! Well, I’m not using a tube pan… so it will be just fine!” I thought and I coated the entire pan in cooking spray.
“I don’t need to use an electric mixer tonight… surely I can just beat this by hand and it will be just great,” I told myself as I whipped the fake egg whites and water.
“The raspberries sure seem like they won’t float.. but what’s the worst that can happen? They all sink to the bottom of the cake?” and I plopped some raspberries right in.
Now here, right here, is the crowning mistake:
“Oh! White chocolate chips would take so good with the raspberries! YUM!” and I plopped some white chocolate chips right in as well.
Fast forward to 30 minutes later… flip, cool, and:
The raspberries did sink, the grease made the edges hard and inedible, and as an extra special treat, the white chocolate chips turned into sweet sugar-y mess and caked right onto the pan and became as hard as a rock.
Anyone else think I should retire cooking until the new kitchen is put in? Clearly I am out of my element when half of my tools are boxed up in the dining room.