Monday, April 13, 2009

Final Day of Treats!


Saturday was the last day of our week-long open house/grand opening of the design studio resources. Several of our favorite "regulars" stopped by to check out our new set-up and be reassured that we would still be offering inspiring retail inventory!

Not to worry, I've only taken over a tiny bit of the retail space for my own design resources. And, now they can be your resources!

Our florist has a tiny room upstairs to work her magic and I have some additional space to stash some favorite fabric books that I don't have room for .

In honor of the last day, and according to plans, I baked a long time favorite chocolate pound cake with cooked fudge frosting. YUM! For years, when Linda and I would go to market in Atlanta, there was one showroom we would frequent on a regular basis. About 3:00p.m. each day, the showroom manager's wife, Julie, would pull out her home baked goodies and serve all those who were in the showroom. We always tried to be "in the area" several days that week!
Julie was gracious enough to share her recipe with me, and I'll share it with you! It is a delicious, moist pound cake, very rich chocolate with even richer icing! It's fairly easy and loaded with calories, thanks to almost a pound of butter!!



Julie Annne's Chocolate Pound Cake
(It's SOOOOOO GOOOOOOD!)

1 8oz cream cheese, softened
1 cup butter
1/2 cup margarine (I prefer Land O' Lakes)
2 cups white sugar
1 cup dark brown sugar
1/2 cup cocoa
6 eggs
2 1/2 cups flour, sifted
1 tbs vanilla


Cream butter and sugar. Add eggs, one at a time, beating between each addition. Add cream cheese, cocoa, flour, vanilla. eat well. I sift the flour 2 times.

Spray pan with Pam, or oil and flour pan. I use a bundt pan.

bake at 325degrees for one hour and 20 minutes. (No peeking!) Cool 10 minutes before inverting on wire rack.


Chocolate Fudge Frosting

1 stick butter
2 cups sugar

1/2 cup whole milk
5 tbs. cocoa
1 tsp vanilla



Mix all ingredients together and bring to boil, stirring constantly. Boil for 3-5 minutes. (I tried 5, next time I might try about 4). Beat with the electric mixer to desired consistency Pour immediately over the cake and garnish with chopped walnuts.



This cake freezes well, if you have any leftovers!

4 comments:

shannon said...

As always, you're the perfect hostess!

Something tells me there was no need for freezer bags once that cake was served!

charlotte said...

I have no memory of ever having such a cake, and I think I need to remedy that situation. That looks delicious!
Can't wait to hear more updates on your design studio! Love you!

michelle said...

I don't know about that cake! I'm going to add it to my recipe blog...

Denise said...

What's up with keeping this tempting cake under wraps?! That looks bound to make my pants fit better, for sure.