I remember my mother making this cake when I was a kid. She never put frosting on it (which was always my favorite part of the cake) because she said it was so rich anyways that it really didn’t need any. She would dust the top of the cake with a bit of powdered sugar but that was all. I remember the cake being really moist. It would almost melt in your mouth.
When I was asked what kind of cake I wanted for my birthday this cake popped into my head. I had to have it. Yes, my birthday was over the holiday weekend. Not a significant one, I still have a bit longer for that.
This wasn’t quite as good as my memories of it are but then again is anything? It was REALLY good though. It was moist, chocolaty and everything I wanted. The frosting was amazing…
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I love chocolate cake! It is probably my number one dessert. Now, I am NOT a big dessert person but if I am I want a stick to your fork, creamy, smooth chocolate cake. This recipe is one that has been changed because I didn’t have all the ingredients of another cake recipe. Making changes in a baking recipe is not easy. You have to make sure you don’t affect the science behind making your cake raise. This was my Frankencake.
The cake was pretty good but the frosting is one I will make over and over again. It was creamy, chocolatey, perfectly smooth. It was one of the best frostings I have ever made. The mayonnaise was a last minute addition that we tried and thought, “Huh, it was what it needed!” Not something I would normally add but this was one of those experiments that was perfect.
Day 20 – Another gray day. At least it is slightly warmer today. The gray 30 degree days need to end, now. We are making dessert just about every day right now. We never used to have dessert before this shelter-in-place started. I think the whole emotional toll has made us crave carbs. Oh, wait. I think I see the sun! Seriously, I haven’t been this excited in so long!
Governor Whitmer announced that school buildings would not reopen this year. School will continue online in some form set up by district. Thankfully ours had been working toward this and we are a 1:1 district for computers from 6th grade up. I am sad for all the students but thankful that I don’t have to make the decision to send my children back to the petri dish of school germs this year. Being one of the people with a compromised…
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Another great Mexican sandwich is “la torta de bacalao”, made by simply filling a telera bun with Mexican style cod stew, a clever way to use leftovers from the day before, as recalentado (reheated stew is always better!) Cod stew is one of the two most traditional dishes to serve in Mexico during the Advent/Christmas and Lent/Easter seasons, particularly on Christmas Eve and during Holy Week; I have already posted about the other dish, called Revoltijo, a raucous jumble of flavours (click here for story and my recipe.)
I thought that preparing the cod stew and tortas at home would be a very nice way to wrap up my sandwich themed posts, as well as my Lenten season recipes, since today is Palm Sunday, marking the beginning of The Holy Week (Alleluia, Easter Sunday is finally in the not too distant future!) The recipe calls mainly for…
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