On Tue, 26 Apr 2005 03:53:45 GMT, "HiTech RedNeck"
> wrote:

>I sometimes visit a hotel buffet where they serve a dessert in an
>approximately12 inch wide round warming dish that comprises some kind of
>soaked cake. They have had several different varieties, which are decorated
>with bits of berries and kiwi fruit. The cake is sliced, stacked
>spiral-wise in the round dish, and completely soaked with a liquid, not too
>sweet, which is about the consistency of corn syrup, yet the cake holds
>together well enough to remain intact when carefully spooned out of the
>dish. And the dish is not full of spare liquid - the cake seems to have
>been well drained, or else the liquid carefully proportioned to the cake.
>How could something like this be made at home? Could commercial cake mix be
>used for the cake, or would that be too tender and produce a mush when
>soaked?
>


A lady at work brought in a cake that I liked that had been soaked
with liquid. When I asked what it was she said Kool Aid. What a blow
to my sophisticated pallet. I don't remember what kind of cake it was.