It's always perplexed me as to why you add vanilla extract to chocolate cake batter. Seiously, how can it distinguish itself in the end if it's competing against the 3/4 cup of cocao that's in the mix as well? OK, it could be there for somekind of undertone, but again, would it be missed?
Smothered, sautéed, cheesed, fried, baked, glazed...
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Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)