More from the Chef of the Year.

I've been slowly trying to make up for the cat vomit dinner, and part of the reconciliation was making a cake I found on the biggest time-suck ever, errrr Pinterest.

I found this recipe for Fresh Strawberry Yogurt Cake, and it looked amazing.

I was supposed to make it on Wednesday night, but was out for the count with a massive headache.  Thursday rolled around and I decided to get my baking butt in gear.  Now you have to understand something about me, usually I'm INCREDIBLY anal retentive when I bake. I mean I'm so tight-assed about recipes that I won't even put an extra grain of salt in if the recipe doesn't call for it.

That being said..... there's a first time for everything, and apparently Thursday night was my night of, ahem, ad-libbing.

• The recipe calls for a bundt ban, which I don't have, so I improvised using a 9x13 cake pan.
• I knew I needed lemons, so we quickly stopped at the store to buy lemons and icing sugar on the way home from Aidan's soccer.
• Start to throw things together and realized I didn't have eggs.  Thankfully I have generous neighbour's and voila! Eggs.
• 1 cup of butter.  Well, I had butter, but it was more like 3/4 of  a cup... ish.  Well, at least there's butter....
• The recipe called for a cup of yogurt. Which I thought I had.  Except I only had 1/2 a cup of Greek Yogurt. Because I was too lazy.... er focused, to go back to the grocery store I scoured the fridge to see what I could use instead.  Yogurt tubes?!?! Well, they have yogurt in the name so it's got to be real yogurt right?!?!  I ended up squeezing every last drop out of two yogurt tubes into the measuring cup.

40 minutes later we had.......

A freakin', frackin' AWESOME Strawberry Yogurt cake. Imagine how amazing it would have been if I'd actually planned ahead and had all the right ingredients!