not so fun size.

What's better than a candy bar? How about a "giant" candy bar? This delicious cake definitely fits the latter. Okay, I haven't actually tried this one recipe yet, but it's from "Food Network" so it's probably divine. But then, isn't anything that involves chocolate? 

 

Candy Bar Cake:

Ingredients

For the cake:

• 1 12-ounce frozen pound cake
• 3 ounces semisweet chocolate, finely chopped
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 3 to 4 tablespoons milk
• 1 1-pound box confectioners' sugar
• 3/4 cup salted roasted peanuts
• 2 cups dulce de leche

For the coating:

• 10 ounces semisweet chocolate, finely chopped
• 1 stick cold unsalted butter, cut into pieces

Directions

Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.

Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.

Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)

Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.

Mix the peanuts and dulce de leche in a bowl.

Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.

Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.

Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.

Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving. 

(via:)

I ran across this recipe in "The Chocolate Issue" from Food Network Magazine and had to share it. Oh, and I might mention, "The Chocolate Issue"? It's even more amazing than it sounds!

Which Cake?

Micaiah is celebrating his 11th birthday, and celebrate is the definitely the right word here:-) I was sitting with him a few days ago looking through birthday cake ideas online. He picked out a "glorious" Star Wars cake, and   was so excited about it. Two days before his party, I showed him gorgeous a picture of a chocolate strawberry cake, and...well...Star Wars became the nerdy show from the 70's I think it is. (No offense, Star Wars fans :-)
You have to realize, Micaiah is the only boy here. He'' got four sisters to deal with, so a Star Wars cake just isn't quite as appealing as a luscious, gorgeous, ever so delicious, four story high, chocolate strawberry cake. :-)
I'm afraid my version of the cake quite as amazing looking as the picture, but it must have sufficed...

You can either get him to "sorta" smile...

...or really smile :-)

But he was ready to devour it on sight, no questions asked. 

I'm not sure if he enjoyed being the center of attention (ok, he probably enjoyed it) but it was pretty funny watching his face change to a deep red as we sang to him :-)

So even though he neglected his Star Wars fan duty as far as the cake goes, he did get a Light-Saber that drove him to the point of hysterics. (Or, not quite, but almost :-)