Chocolate overdose

Normally I don't discuss my job much in my column, but things have been hopping around here since the beginning of May with Toad Suck Daze. My son came to work with me that first day of Toad Suck Daze to observe my work environment for a class he is taking in school. He picked a perfect day to see us all when things are hectic and while he still wants to be a teacher he decided to take journalism classes too.

Combine that with the daily news cycle and ongoing things like Kris Allen on "American Idol" and his recent homecoming, then throw in graduations across the county, a professional rodeo coming up in town, various sporting events and a number of other springtime events and our workload here at the paper is a little over the top.

Thinking about everything we have covered the last few weeks and everything we have yet to cover that is coming up, I thought that the first week of June I would like to do something special for our newsroom staff. I decided am going to bake a cake.

I mentioned this in the office and my managing editor asked for another of my Bananas Foster pies that I made last year and mentioned the staff reaction to in my column at that time. He talks about that pie often in fact, but I would like to cook up something different.

I considered a white chocolate raspberry cake and while that is my favorite, not everyone shares the same tastes as myself.

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Then I thought of my chocolate fudge cake, everyone in the office likes chocolate so that might be the one to go with.

I just feel that everyone deserves it after a rough month and writing it in my column means I have no choice but follow through on my plan and not get lazy.

Last week, I managed to catch a break during a very busy time and turn over my column to someone else for Mother's Day.

My own Mother's Day was peaceful and very nice. My husband and son gave me something I have asked for several times over the past few years - an electric wok to prepare stir-fry in. We love stir-fry at our house, but making it in a standard frying pan sometimes just didn't work so well for me.

Normally, I am not the type to want something so functional as a gift. I believe a gift should be a gift and not something you use to work with like appliances, but in this case, with our budget a bit strapped, I'd rather have the money spent on something I needed rather than flowers that would already be dead a week later or jewelry I hardly ever wear. I have to admit though, a new vacuum (also needed), likely would have landed both hubby and son in the doghouse. I do actually enjoy cooking where I don't really enjoy housework.

So when I make this cake in June, likely I'll have to make two of them. One for work and one for home for the hubby and son who actually got me exactly what I wanted for Mother's Day without my having to spell it out to them. They actually listened to my complaints and did something about it. So that made the gift all the more special.

Chocolate Overdose Cake

2 squares semi-sweet baking chocolate

1 package 2-layer chocolate cake mix

1 package 4-serving size chocolate instant pudding

4 eggs

1 cup plain yogurt

1/2 cup oil

1/2 cup water

1 container of chocolate frosting of your choice or make up a batch of your favorite chocolate frosting

Preheat oven to 350 degrees. Grease two 9-inch round baking pans. Finely chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, plain yogurt, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks to cool cakes completely.

You can frost the cake with any of your favorite frostings, store bought or a favorite recipe but here is something special to make the cake even more out of this world:

Mocha Mousse

Filling

3 squares semi-sweet bakers chocolate

1 package (3 oz.) Cream cheese, softened

1 teaspoon vanilla

1 jar (7 oz.) marshmallow creme

2-1/2 cups thawed whipped topping, divided

In a glass bowl, microwave chocolate on high 45 seconds to 1 minute or until chocolate is completely melted when stirred. Cool slightly.

Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and marshmallow creme; beat until well blended. Gently stir in 2 cups of the whipped topping.

Refrigerate until chilled and set. Usually, I make this while the cake is in the oven and by the time the cake is well cooled for icing this is ready.

Note: You can use this mocha filling between the two layers of the cake or you can slice the layers in half for a 4-layer cake. Your choice, but a good tip for slicing a layer of a cake easily is to use unwaxed, unflavored dental floss instead of a large serrated knife.

Once you have the mocha between the layers (yes there may be too much, just save the leftovers in an air tight container in the refrigerator for a treat to pack in lunches) simply ice the cake with your favorite chocolate frosting. Store cake in the refrigerator.

The mocha filling is optional, you may want to simply ice between the layers as normal. This is an extremely rich cake and the texture grows even more dense and flavorful after being refrigerated overnight. This cake is extremely chocolately, and I suggest serving it with vanilla ice cream and lots of milk.

If you want to garnish the cake to look even more decadent, add chocolate curls to the top and toasted nuts pressed into the frosting on the sides of the cake. You can find directions for making chocolate curls on the Internet or some instructional cookbooks. Be sure to use instructions that include a fat like shortening, this keeps the curls from breaking too easily. It takes a bit of extra time but is well worth it.

Remember when cutting this cake, cut the slices thin because it really is a chocolate overdose.