This cake tops it for 2023 | Elaine Revelle | Columnist

Always my choice, it’s often hard to find what I deem to be the best of the year, and for 2023, a first and not an easy decision.

That’s right, with all modesty aside, I’ve chosen one of my own recipes.

My grandson turned 14 last November and we feted him in style. Dinner out, a restaurant of his choosing.

Toby chose Cecco’s and the evening held more than one surprise. I showed up early to keep his cake a surprise and found out that we were in for a surprise as well.

Due to some mis-communication, his birthday coincided with Cecco’s monthly Supper Club dinner and Cecco’s was closed for the night.

I, true to character, panicked. Not to worry, David Cecchini, chef and owner, welcomed us with open arms, seated us with grace and said “not to worry, order anything”. Basically, the restaurant was ours for the night. WE had a great time, felt like royalty and thoroughly enjoyed a delicious dining experience.

The supper club intrigued me. Made up of regulars, a special dinner is served in the restaurant’s private dining room (across the patio) where no more than 15 diners gather monthly.

David is a great host, and we enjoyed talking to his finance Andrea Barrick nee Johansen (yes, THOSE Johansens).

I found out that he has an impressive pedigree in the restaurant business.

Andrea is a local girl and David’s fiancée; he grew up in Glendale where his family had a popular restaurant. In February (14 years ago next month), after owning and running restaurants in Burbank, Santa Barbara and Ballard as well as a stint as Wine Cask’s executive chef, Cecco’s Solvang was born.

The evening ended with cake and to put it mildly it was a success.

Then, for our annual neighborhood Frosty party, I experimented by making a ginger ale cake. It worked great. I substituted ginger ale for root beer, crushed ginger flavored hard candies (for topping) and scattered chopped, crystallized ginger between layers. Another hit.

This opened up a whole realm of possibilities. Take any soda, follow the recipe, substitute 7-Up to Hi-C, Coke or Pepsi and beyond … I may try them all.

For this week, here’s the original, versatile cake with endless possibilities, you can take it from here.

1 package white cake mix (regular size)

1-1/4 cups cold root beer, divided

In mixer, combine cake mix, root beer, oil, vanilla, salt and eggs. Beat on low speed for two minutes. Pour into two greased and floured eight inch round pans. Place in a COLD oven and bake at 325 degrees for 55 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack and frost.

1/2 cup butter, unsalted, softened

4-1/2 cups powdered sugar

1 7 ounce jar marshmallow fluff

3 to 4 root beer barrels candies, optional

Beat softened butter with shortening, add vanilla and root beer. Slowly beat in powdered sugar. When powdered sugar in incorporated, add marshmallow fluff, one spoon at a time and beat until desired spreading consistency is reached. Frost cooled cake, sprinkle with crushed candies, if using.

To crush candy: place in a sealable plastic bag, place on hard surface and, using pressure not banging, crush with hammer or meat mallet.

NOTE: soda bottles usually contain 16 ounces or 2 cups. Since cake calls for 1-1/4 cups, any remaining root beer can be reduced before making frosting. Takes a while and must be cooled.

P.S. for candies, go to Downey’s Dress Shop and Candy World on Copenhagen.