Inspired in part by the recurring "your dream birthday cake" thread, this year I made my own cake so that I could have exactly what I wanted - yellow cake with chocolate frosting. No adornments other than some chocolate chips in between the layers, just because more chocolate is good. My plan was to use the Smitten Kitchen Best Birthday Cake and Fudge Frosting recipes - halving them because wanted to do 2 smallish 8-inch layers. As I started doing to calculations to halve the cake recipe, it seemed awfully familiar. And that's because I was ending up with the January 2008 Gourmet magazine Caramel Cake recipe - exactly the same except for the amount of baking powder. And the directions were identical as well. I know there's been some discussion here in the past about the adapted recipes on blogs like Smitten Kitchen, but as far as I can see this one doesn't include any mention of the Gourmet recipe.
Anyways, I love that caramel cake recipe, I just never thought about turning it into a layer cake with chocolate icing rather than caramel, so i happily proceeded with my dream cake, and it was beautiful and delicious. Next year, chocolate cake with white icing - my inner 10 year old is alive and well when it comes to cake.