Drumstick Cake
We need to do away with this daylight savings?
A commiseration of this sad-sad time of year, I’m pulling out a totem frozen novelty of summer—the drumstick. I spotted the recipe idea on Confession’s of a Cookbook Queen and instantly felt compelled to bake it up. The layer cake recipe is simply Heryshey’s recipe that’s on the side of the cocoa powder box. I generally substitute boiling water for hot coffee and swap out milk for buttermilk.
Not the chicken sort of drumstick (equally good during the summertime) but the cone filled with fudge, vanilla ice cream, chocolate shell, and peanuts. My ramblings and yearnings for long summer weather must have conjured by this ice cream novelty-turned-cake. This drumstick cake has the quintessential components of its ice cream counterpart. Chocolate, vanilla, fudgey ganache, salty crunchy peanuts, and topped with an ice cream cone for good effect.
Between each frosted layer of the Drumstick cake, I added sprinklings of flaked kosher salted. Even though the nuts had some salt on them, the additional salt helped cut down the sweetness of this classic bakery-style vanilla butter cream frosting. It is is too sweet for you, by means substitute it with a cream cheese frosting.
