Chocolate and Coffee
I am a terrible cook. I can follow a recipe just fine. And lots of things I fix taste good. But since Mrs. Spurgeon’s 7th Grade Home Ec class at Crockett Junior High School, my kitchen skills have not increased substantially. Perhaps that’s one of the reasons I became a writer.
I don’t mind cooking, but it’s definitely not my favorite thing to do, nor is the cleaning that follows. I have one, and only one, special thing that I make that garners an “ooh” or “ahh.” It called Black Magic Cake, from my Hershey’s Cookbook. It’s the best. The best. It’s so yummy that you don’t need frosting.
It’s a dark chocolate cake that you make with coffee and buttermilk in the batter. (And I never have buttermilk, so I do the milk + vinegar trick. Thanks, Mrs. Spurgeon!) You can’t really taste the coffee in it– well, that’s what I tell all my friends who don’t like coffee. You can totally taste the coffee, and it’s amazing. It’s so delicious that my lied-to friends always say, “Wow! This is really good! And you’re right. You can’t taste the coffee.” I’m evil.
But after all, it’s called Black Magic Cake. Click here for the recipe!