Aside from the fact that most of the formative classes were held at 8 am, three days a week, in lecture halls outside the boundaries of what would be a reasonable walking distance for a 46-pound-backpack laden freshman sherpa, there's a more important reason I ended up majoring in Economics rather than Molecular and Cell Biology.
It has everything to do with BS.
And that's not BS as in BS, nor is it BS as in BS (this is making complete sense, isn't it?). It's BS as in Bachelor of Science.
But before I proceed with laying the scientific smack down, let me give The Sweet Melissa Baking Book to...
...Maggie, who, as the 12th commenter on the giveaway post, whispered those three little words that mean so much to me.
"cookbook! cookbook! cookbook!"
Maggie, please drop me an email with your proper mailing address so I can send the book to you. For the rest of us, we can either buy the book and contribute a generous $0.04 to my Amazon affiliate earnings this month, or bake off the few recipes from the book at the bottom of this post that I spent two hours typing by hand (you know, as opposed to typing by some other means).
Devil’s Food Cake with Peanut Butter Frosting Recipe
Makes one 9” cake
For the Cake:
6 oz best-quality unsweetened chocolate, coarsely shopped
⅔ cup vegetable or canola oil
2 ⅔ cup sugar
1 ⅔ cup all-purpose flour
⅓ cup best-quality unsweetened Dutch process coca powder
1 tsp baking soda
¾ tsp kosher salt
⅔ cup sour cream
3 large eggs
1 ⅓ cups hot strong brewed coffee
For the Peanut Butter Frosting:
1 pound confectioner’s sugar, sifted
1 ½ pounds unsalted butter, softened
2 tsp pure vanilla extract
3 Tbsp whole milk
½ cup smooth peanut butter, at room temperature
Position a rack in the center of your oven. Preheat the oven to 350. Butter and flour two 9x2-inch round cake pans, Line each pan with a 9-inch round of parchment paper.
To Make the Devil's Food Cake
1. In the top of a double boiler set over simmering, not boiling, water, melt the chocolate, stirring occasionally. When the chocolate is completely melted, whicsk in the vegetableoil until smooth. Remove from the heat, but keep warm over the hot water.
2. In the bowl, of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda, and salt, and mix well.
3. In a separate bowl, whisk together the sour cream and eggs until smooth.
4. Add the egg mixture to the flour mixture, and mix until combined. Be sure to scrape down the sides of the bowl. Add the melted chocolate mixture and mix until combined. add the hot coffee in a stream, and mix until combined. (Again, scrape down the sides and bottom of the bowl.) The batter will be loose.
5. Divide the batter evenly between the prepared cake pans. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool in the pans for 25 minutes before turning out the layers onto the rack. Cool completely before finishing.
The baked layers may be stored tightly wrapped in plastic wrap at room temperature for 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days, or freeze wrapped in plastic wrap and them aluminum foil for up to 2 weeks. Do not unwrap before thawing.
To Make the Peanut Butter Frosting
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the confectioner’s sugar, butter, vanilla, and milk, and beat until light and fluffy, 2 to 3 minutes.
2. Add the peanut butter and mix until combined.
Use the frosting immediately, if possible. It may be stored in an airtight container at room temperature overnight, or in the refrigerator for up to 4 days. Let he frosting come to room temperature and briefly rebeat it in the mixer before using.