So, besides the fact that making and eating sweets and then talking and writing about them is my favorite thing ever, there is also this other thing I’m fond of: meeting like-minded folks via social-media who feel EXACTLY the same way I do. The ladies of Sweet Potato Chronicles are two such peeps. They wrote a cookbook, The School Year Survival Cookbook, and it is all that, and then some.
Full disclosure, peeps: although I’ve had a collection of cast iron skillets for kind of a while now, this is the first time I have ever baked a cake in one. Crazy, right? It’s like baking a single-layer cake in a 9 or 10-inch cake pan, but looks about a billion times more gorgeous. I had high expectations for this cake: I wanted it to be super easy to throw together (it is), super moist and deeply vanilla-flavored (check), as yummy for breakfast, as it is for a snack, or a dessert after dinner (triple check) and as tasty for an adult as it is for a picky kid (not that I know anything about picky kids . . .).