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Chocolate Comfort Cake

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With Creamy Chocolate Frosting.


Extra super melt-in-your-mouth creamy is more like it.  I can only assume that is a direct result of using heavy cream.


Lisa Yockelson has Baking Style for sure.  The cake and the frosting calls for unsweetened chocolate.   I used a bar of SCHARFFEN BERGER.  I’ve used this brand many times before, but this is the first time I noticed the goat.


At least I think it’s a goat.  My first instinct is that the goat was happy and dancing.


Which made me think of my little naked dancing Indian tattoo.   No, it’s not the devil or King Neptune.


Back to the cake.  This recipe makes a 13×9 cake which is supposed to be 20 servings; so of course I cut it into 16.  I’ve actually been cutting those pieces in half and having a little taste every day with my coffee.  LY says to keep this in the fridge, but I highly recommend bringing it to room temperature.

One last thing:  I decorated my mixer.


It makes me smile, so I recommend you do it too.

Eat Well and Savor.



About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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