Wednesday, March 18, 2009

breaking bread

Tyson and I were graciously invited to a dinner hosted by Caitlin. Such an invitation should be coveted on account of great conversation and divine nosh. Our dinner group is a newly acquainted bunch and we all seem to chatter along with ease and belly laughs. I walked away Saturday having learned and practiced a spanking new (drinking) game. Grande couscous with roasted tomatoes and basil, grilled flatbread and a round or ten of what's charmingly called "tourettes".

We happily accepted the task of bringing dessert and then quickly realized we had not given ourselves enough time to bake and arrive at 7pm. Chocolate double-layer cake with chocolate whipped cream frosting. A few stressful moments and nearly forty minutes late, we arrived cake in-hand.

Click: Chocolate Cake Recipe

And because I like whipped cream frosting better than typical sugar frosting, use the following:
Chocolate Whipped Cream Frosting
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
Pinch of cream of tartar
Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form.

I'm telling you, you won't be sorry. The cake was incredible. And we ate if for three days afterward negating any sort of workout I may have been partaking in. Yum.

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