Well, I am not sure there is a proper defense for this other than, this is who I am. I exercise. I eat. I eat dessert. I see nothing wrong with baking a yummy dessert. And eating it. In case you wonder, when I do make something yummy, 98% of the time I farm out 95% of it. Yep. I make something, I get a portion, my family gets a portion and then I send the rest out into the world. To Doug's coworkers, to Moses' teachers, to neighbors and friends across the country...to people who need a little food lovin'.
I use food to make people feel loved. I've said before, it's my love language. I make food and I share it. That's what I do. Food is not the enemy. I dare say, that if you have an issue with food, chances are you have a completely OTHER issue that you are blaming food for and using food to fix.
That is just my thought and defense on the subject. Back to some OMG cake, okay?
This cake is called Hoho cake. As in those little rolled cakes that come premade? I don't eat them so I can't even tell you who makes them...they are chocolate and cream filled and covered in more chocolate. Know what I am talking about? I wasn't sure I would like this cake because I don't like hoho's...but I am SO thankful to have plowed ahead and tried it anyways. And you will be too!
It is SO SO good! The "filling" layer is AMAZING and wonderful and is so well complimented by the chocolate cake and the chocolate frosting. So good. So. Good.
For the cake I used this one from The Pioneer Woman:
Best Chocolate Cake
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
(I didn't have this so I made some using 1c of milk plus one TBL of lemon juice.
Let it sit mixed for five minutes before using)2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
Preparation Instructions: I used 10 by 14in pan coated with cooking spray.
In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into cake pan and bake at 350-degrees for 25-28 minutes.
For the filling/frosting I used these recipes from How Sweet It Is:
For the filling layer:1 cup butter room temp
1/2 cup milk
3 cups powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
Cream butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick, combined and spreadable. You may need to beat it for some time. Spread in an even layer on chocolate cake. Set in the freezer for 15 minutes or so while you make the chocolate frosting.For chocolate frosting:
1/2 cup butter room temp
3/4 cup cocoa
3 cups powdered sugar
1 teaspoon vanilla
8-10 tablespoons of water, added one at a time
Cream butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1 tablespoon at a time until mixture is easy to spread.
Remove cake from freezer and frost. Store in the fridge.
Make it this week. You won't regret it. Make it and share it. Give some food lovin'.