I made a terrible cake.. how to keep it from going to waste?
Last night I had a craving for cake, and since I didn't have any eggs I used the "Wacky Cake" recipe posted in this thread http://chowhound.chow.com/topics/506749 by Sarah Galvin and subbed flour for chocolate, as suggested in that thread. It smelled great in the oven, came out and tasted okay, if a little off. Somehow, though, by the time it cooled it started to taste disgusting- it's way too oily, and it has an off, vinegary taste. To make matters worse, I tried out a new roux-and-whipped butter/sugar recipe for frosting that also came out badly- it separated and looks lumpy and unappetizing, not fluffy and glorious as it should.
So. Is there anything I can make a bad cake into so that all the ingredients aren't wasted? I have a 9x13 pan of it and I doubt even my boyfriend will be willing to eat it (the dog loves it but he only weighs 8 pounds). It has a great warm brown color but a coarse crumb, and it's just very oily and not flavorful.
I have to agree with the "if it tastes bad - it will still taste bad" sentiment. There are things you can do with a dry cake or a heavy cake or a poorly risen cake, etc but tasting bad is hard to fix.
Using it to make rum balls is a great idea, you can also use it mixed with chocolate to make truffles, etc (again tasting bad might be rough).
You can use thin slices in a trifle dessert - layered with pastry cream/whipped cream/berries/fruit/nuts/etc. Thousands of combinations there.
Cakes generally freeze well so you can always save some to use in one of these applications later as well.
But sometimes mistakes are just mistakes and you have to let them go.
If it tastes bad, it will taste bad regardless. I think you have to count this as a loss and learn from it!
All for trying not to waste food. On the other hand, there is a reason why I have a garbage can.
If it's that bad, I would toss it.
Yes, you can cut it up and freeze for the dog, but I'd rather just save the freezer space for something tastier.