Last week Pioneer Woman posted a recipe, mysteriously called Pig Cake. It looked wonderful and I wanted to make it right away. Since there are only two of us here at home I decided to make the cake in two 9x9 pans, so I could share one with my neighbors.
I'm a huge fan of the Nordic Ware commercial grade pans and I have at least one of every size. But, not two of the 9x9's. My other one was a cheaper one and I figured this was a great time to compare how the two performed. Was the Nordic Ware as good as I thought? Worth twice the money?
The contenders- Nordic Ware on the left:
When placed in the oven, the one in the cheaper pan cooked a lot faster. I had to take it out earlier. It also came out lopsided (click on photos to enlarge):
After cooling a bit, I turned them out to finish cooling. You can see how much more "well done" one is. I believe the verdict was clear: the commercial grade performed perfectly (and you can buy it at Wal Mart, too!)
The cake, however, was FABULOUS! It truly is a "stand alone" cake that doesn't need the wonderful icing in the recipe. But, of course, I made it anyway and it was also fabulous. Here is a little insight into the origin of this cake:
It is usually called Pig Pickin' Cake. A Pig Pickin' is a ritual in the south, particularly the Carolinas and in Georgia where a whole pig is roasted over wood coals (or in a barrel) for hours until done, when the meat falls off the bones and folks gather around and "pick off the meat"- hence the name. Hush puppies, corn sticks, coleslaw and the usual barbecue fair are all served too. This cake is a staple at most of them, as are some other cakes. In reality, this cake should be called a Pig Pickin' Cake!