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Thank God for the Milkman

It’s hard not to wake up in a good mood when your hair looks good.  I wrapped a silk turban around my newly-minted hairdo while sleeping last night and woke up to hair that still looked good.  A few strays needed adjustment, but there was still hold in those curls.  It took some maneuvering last night not to have Steve loosen my curls completely.  I’ll save that story for another time.  I wanted to try and remake the delicious Chocolate Cake that Steve and I shared at the restaurant.  It was dark and moist but I got a brainstorm while drinking my decaf with it.  I think that a little influx of coffee flavor would help to highlight that delicious chocolate flavor.  I’m going to tweak my good sheet cake recipe and see how everyone enjoys it.

Before breakfast, I stepped out onto the front steps to retrieve the milk that Mr. Purcell had delivered earlier.  Luckily I had ordered some half-n-half with today’s milk and wanted to use it in the cake.  I don’t know what I would do without Mr. Purcell.  He is never late and always gets the order correct.  Steve likes his coffee black but I need the cream in mine, so finding the milk delivery container empty would be the start of a sad day for me.

I told Mags to come over this morning so I can tell her about my trip to Monsieur Barney.  I hope she likes my hairdo too.

This afternoon, I’m going to make Hot Chocolate for Junior and Daisy to enjoy with their cake.  If I serve it right after school, they should get the sugar out of their systems by bedtime.

Chocolate Sheet Cake

2 1/2 cups whole wheat flour

1 cup sugar

2 teaspoons cinnamon

1/4 cup cocoa

1 cup cold coffee

1/2 cup vegetable oil

1 1/2 teaspoons baking soda

1 cup buttermilk

2 large eggs, beaten

1 teaspoon vanilla

 

CHOCOLATE ICING

1/4 cup cocoa

1/2 cup butter

1/2 cup half-n-half

3 cups confectioner’s sugar

 

Preheat oven to 350 degrees.  Mix flour, sugar and cinnamon together in a large bowl.  Bring cocoa, coffee and oil to a boil in a small pan.  Pour coffee mixture over flour and mix for one minute.  Scrape bowl.  Dissolve baking soda in buttermilk and add to bowl.  Add eggs and vanilla.  Mix together for about two minutes or until well combined.  Pour batter into greased sheet cake pan and bake for 20 minutes.

 

CHOCOLATE ICING:

Bring cocoa, butter and half-n-half to a low boil in a pan.  Remove from heat and beat in sugar.  Frost cake while it is still warm.