|Here's PJ looking all bride-like...|
The first night we went to one of my favorite restaurants in Cleveland, it's a Salvadorean Cooperative. I ordered bean papusas with rice and plaintains. They bring a huge jar of homemade curtido to the table, it was spicy and so good.
|bean papusa, curtido, plaintains, beans and rice|
If you decide to play the cocoa puff game yourself, put them on at the last minute, they absorb moisture from the frosting and go stale quickly! I just frosted the cake per usual, and then layered them ons from bottom to top.
Chocolate Rose CakeMakes a double layer cake
Into a large bowl mix well:
3 cups unbleached white flour
2 cups sugar
2/3 cups cocoa powder
2 teaspoons baking soda
1 teaspoon salt
Into another bowl add:
1 cup cold water plus 1 cup rose water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 tablespoons lemon juice or apple cider vinegar
Preheat your oven to 350°F. Pour the liquid ingredients into the dry ingredients and blend well with a big whisk or mixer. Beat out all of the lumps. Divide into two 8" cake pans that have been greased and floured with cocoa.
Bake about about 45 minutes, then test the centers with a toothpick or cake tester. If the tester comes out clean they are done. Cool for ten minutes, then turn out on a wire rack to cool fully.
Chocolate Cream Cheeze Frosting
What You Need:
- 1/4 cup Earth Balance buttery sticks (at room temperature)
- 8oz (one container) Tofutti cream cheeze
- 1/2 cup semi sweet chocolate chips, melted (3 oz)
- 3 cups powdered sugar (sifted)
- 1 teaspoon liqueur or your favorite extract
What You Do:
- Beat the Earth Balance and cream cheeze together until smooth with a stand mixer or hand beaters.
- Beat in the melted chocolate.
- Add the rest of the ingredients and beat until whipped and very fluffy. Be sure to scrape down the sides of your bowl to get everything mixed well.
- Refrigerate to set.
This make enough frosting to amply cover a double layer cake.xo