Comfort food posting

I know, I know: Where the hell have I been? What am I, blogger or a slacker? Well, mostly I’ve been trying to sleep, trying being the operative word. For example, here’s how nap time goes: put down the Sprout, put down the Hatchling, wash out the accumulated bottles from the morning/previous night, do a half-assed picking up of the kitchen. Start to get really sleepy, lie down on sofa, doze for 10 minutes, get up to put pacifier back in Sprout’s mouth, doze for 15 minutes, hear the cat making a racket right outside the Hatchling’s door (he does this on purpose), go get cat and shut gate to upstairs, lie down and doze for 15 minutes, get up to nurse Sprout, doze for 10 minutes, wake up to telemarketer phone call, curse all telemarketers, hide phone in sofa cushions, shut cat out on the back porch, put pacifier in Sprout’s mouth, take deep breath, lie down, doze for 20 minutes, and then the Hatchling wakes up.

Sounds restful, don’t it? I’d probably be better off not even trying to nap, but I’m too tired not to.

Anyhoo, I was all jazzed up for tonight because I was actually going to Go. Out. To A Bar. (!!!) Mr. Squab was going to watch the girls and I promised to be back before the Hatchling’s bedtime. It was going to be so awesome, seeing old friends and drinking, you know, the sweet, sweet booze. But then the Sprout decided that today was projectile vomiting day, and she participated with unusual vigor. She’s fine – no fever or anything and she seems to have settled down now – but I really didn’t think I could leave Mr. Squab at home with a hyperactive three-year-old and a barfing one-month-old. So no night out for me …

… which leads me to the comfort food, aka the real point of this post. Since I was home, and since we didn’t have any sweet treats in the house, I whipped up some chocolate pound cake from my mother’s recipe, and holy crap is it good. I frankly don’t really understand why anyone makes non-chocolate poundcake, unless it’s because you haven’t made it with this recipe. When I was little, we used to make my mom take the cake out early so it would fall a little bit and we could eat the extra dense, moist pieces – but have no fear, it’s plenty dense and moist even when it’s fully baked. We like it warm out of the oven with no adornment, but then I almost always frost it with cream cheese frosting once it’s cooled off. Anyway, it’s a simple recipe that makes crazy delicious cake, so try it out next time you have a yen for something yummy.

Chocolate Pound Cake
1/2 c. shortening
1 c. butter
2 3/4 c. sugar
5 eggs
3 c. flour
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
1 tsp. vanilla

Cream butter and shortening together. Slowly add sugar, then add eggs one at a time and beat until fluffy. Whisk flour, cocoa, baking powder and salt together, and add to shortening mixture alternately with milk and vanilla. Beat on medium for 2-3 minutes. Pour into greased and floured tube or bundt pan. Bake at 325 degrees for 1 1/4 – 1 1/2 hours. Try to restrain yourself from eating entire cake at one sitting.

Cream Cheese Icing
8 oz. cream cheese
1 stick butter
1 box powdered sugar
6 Tblsp cocoa
1 tsp vanilla

Whip it all together and slap it on the cake. Or eat it directly from the bowl, whichever.

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