Some recipes demand immediate action to transform words to food. Others can be a drawn out affair lasting months or years. I first made BAKED’s Chocolate Root Beer Bundt Cake last year after a year-long search for ingredients. I never wrote about it even though it was one of my most unusual tasty memories from that Saturday of tasting 19 different cakes. I wrote at length about my Mont Blanc, which was my last minute back up. The Mont Blanc was regal and ethereal. It only made the brown on brown confection all the more homely. I long to rave about the soda fountain fun of a cake that mixes root beer and chocolate in harmony.
But I didn’t because I was too embarrassed about the photographic evidence of my first attempt. No amount of food styling skill could save my sad looking cake. And so I forgot about it for months. Last night was one of those miserable rainy evenings. I finished my rehab exercises early and was looking for things to do. I looked in my pantry and realized I had all the ingredients for Chocolate Root Beer Bundt Take Two.