Well now you know why I don’t talk about my dad much. I get all angsty and I know it’s not pretty. It works for me, as demonstrated by this excerpt from an actual conversation I had during the second semester of my first year of college.
Me: “…something something my dad, blah blah blah…”
Jules: “So you do have a dad.”
Me: “Of course I have a dad.”
Jules “So he’s not dead.”
Jules: “But your parents are divorced, right?” [sidenote: the divorce came later]
Me: “…No. He lives with us.”
Jules: “Oh. Well, we all wondered, because you never mention him. Ever.”
So now we can put that behind us and move on. Or, back, as the case may be, to Friday.
As requested by pomjob, here is the recipe for Decadent Fudge Cake (recipe originally from Southern Living):
1 cup butter, softened
1 ½ cups sugar
½ teaspoon baking soda
1 cup buttermilk
2 ½ cups all-purpose flour
1 ½ cups semi-sweet chocolate mini-morsels, divided
1 (4 ounce) bars sweet baking chocolate, melted and cooled
1/3 cup chocolate syrup
2 teaspoons vanilla extract
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer (note: I actually prefer to cream butter and sugar by hand). Add eggs, one at a time, beating after each addition.
Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with the flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring until just blended. (Do not overbeat.)
Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 degrees for 1 hour and 25 minutes to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.
Combine 4 ounces chopped white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted smooth. Remove from heat. Drizzle melted white chocolate over cooled cake. Melt remaining mini-morsels and 2 teaspoons shortening, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Let chocolate set, and serve.
This cake is pretty labor intensive, but it is rich and delicious and chocolatey and very impressive looking. Enjoy!