Wednesday, June 27, 2012


It's not quite as beautiful as the original, but I'm pretty darn proud of the Chocolate Chip Cookiedough Devil's Food Cake Cheesecake that Anna and I produced last night.  As it turns out, the key to making spreadable frosting is butter.  Lots and lots of butter.  Three sticks of butter.  Who knew?

I think all-told there is close to two pounds of butter in this cake.  Don't judge me.  I was just following the recipe.