It's air time

There are 2 comments on the Chicago Tribune story from Jan 18, 2008, titled It's air time. In it, Chicago Tribune reports that:

Deep-frying is the bacon of cooking techniques: It makes everything taste better.

Join the discussion below, or Read more at Chicago Tribune.

Ginny

Stamford, CT

#1 Feb 14, 2008
My mother (of German decent but very all-american) raised us on what she called "broiler cake" which was really a yellow cake made from scratch then, when baked and cooled, topped with a mixture akin to "german chocolate frosting" which consisted for something like butter, brown sugar, coconut, pecans and vanilla mixed up. After it was spread on, it was placed under the oven broiler. It was very good, closed to the idea of "german chocolate cake" but not so sweet. Yum.
Cheesecake Chick

Chicago, IL

#2 Feb 15, 2008
My mother sounds just like yours...the recipe for that yellow cake and broiled frosting used to be on the Bisquick box, I think it was called Velvet Cake with Broiled frosting, however, my (of German descent but very all-american)mom called it Lazy Daisy cake.

I have fond memories of that frosting......mmmmmmm

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