Rainy Day in Georgia

Looks like we are in for a full day of rain today.  That will be great for the plants, so far it is pretty steady and not pounding.  I have some errands to run today.  I have a chiropractor appointment this morning that I am looking forward to, my back and neck have been bothering me a little.  I know Dr. Watson will fix that.

I also need to return library books, buy bird food, and go to the Super H store.  I haven't been to Super H for a while and I so enjoy going there.  Tomorrow I am presenting Noodles Three Ways for Asian Heritage Month at the Flat Shoals Library.  I have to check my pantry but I am pretty sure I am out of soy sauce, sesame oil, sesame seeds, and of course I need noodles! 

I've spent the morning printing recipes for handouts, organizing grocery and equipment lists and just making sure I am ready for tomorrow.  In addition to the library program I have a class at The Cook's Warehouse.  This came up suddenly Wednesday night.  The class is for Girl Power girls and we'll be making Southern Foods.  I've volunteered with the group before and have fun in the class.  I have my handouts ready, my grocery list done and have a time line for the class. 

I love teaching classes and they greatly appeal to my love of organization and project management.  For the library classes I need to make sure I have all the equipment I need including stove tops, power cords, utensils, plates, serving pieces and tablecloths.  I've gone over my equipment list twice and think I have it.  Now I just need to pack everything!

I don't need to take equipment to Cook's Warehouse but I do need to make sure I have a time line for the class.  I need that for the library also.  The library time frame is 1 hour and you want to make sure people get to eat also.  The class at Cook's is 2 hours and again people want to eat.  I think I'm good for timing.  I get to both places about an hour ahead to setup and prep so all goes smoothly.  In order for a class to look like it is casual, easy and relaxing, you must do good prep.  Perfect for an ex-project manager.

I made a chocolate cake on Wednesday to celebrate National Devil Food Cake day.  So delicious and pretty easy.  So far we've celebrated Wednesday and Thursday.  The celebration will continue today!  I used almond extract.



Favorite Fudge Birthday Cake from King Arthur Flour

Cake
2 cups (14 ounces) sugar
2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour
2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch
3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup (5 1/4 ounces) vegetable oil
2 teaspoons vanilla extract
1 1/4 cups (10 ounces) water
Filling
12 ounces semisweet chocolate
6 ounces cream (light, whipping, or heavy) or milk, or a combination*
flavors of your choice (see filling directions below)
*Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.
Icing
8 ounces semisweet chocolate
4 ounces cream (light, whipping, or heavy)

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.

Now you have a choice. You may either flavor the filling all one flavor, or use a different flavor for each layer of filling. For all one flavor, use 3 tablespoons of your favorite liqueur–Frangelico (hazelnut), Kahlua (coffee), or Framboise (raspberry) are all good choices. Or try 2 tablespoons rum. Alternatively, add 1 tablespoon espresso powder; or flavor to taste with a bottled extract (coconut, peppermint, cherry, almond…)

To mix and match flavors, divide the filling into three parts, and flavor each differently to taste, with an extract; or with about 1 tablespoon liqueur for each flavor. Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired. Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient. Yield: 12 generous servings.

Don't be afraid of the long list and directions.  The cake is not hard to make and tastes great!