This week has been an extra long one, so I’m absolutely FRILLED that it is finally Friday. I really haven’t had much time to stop and rest in the last 7 days, but I did take some time mid-week to do something sweet for myself.
Recently, I left work (did you know I work at J Crew now??) absolutely craving cake. Not just something sweet either – it had to be chocolate cake. I walked over to the Steeping Room (y’all know how much I love that place) because they often have freshly baked gluten free treats. However, the closest thing they had to what I wanted was carrot-cake cupcakes. Even though I generally love carrot cake, I went home empty handed because it was one of those its-chocolate-or-nothing kinda days.
I decided that if I wanted something done right, I was just going to have to do it myself. In fact, I realized that I had yet to make a full-fledged delicious gluten free cake since I went gluten free over a year ago. I couldn’t believe it! I mean, I have a reputation to protect (my niece does call me Cupcake, after all).
YUM. I can still taste it’s perfection. It was everything a proper cake should be: moist, fluffy, chocolate (obviously), mouthwatering, DELICIOUS. Later in the week, I shared some with friends. It’s gone now. I miss it.
Chocolate cake. The perfect example of how the little things in life are often the sweetest. They add up. They are the best. Happy Friday, y’all! Hope you have a FRILLING weekend!
For those interested, I used boxed mixes for the entire cake (what can I say? I’m a busy gal these days). The cake itself is Betty Crocker gluten free chocolate cake mix, and the frosting is a Naturally Nora Cheerful Chocolate mix. I cooked the cake in two 6 in. pans (as opposed to the sad 8 or 9 in. one layer suggestion on the box) and just kept an eye on the cake until I was certain it was done. After I iced and decorated it, I sprinkled powdered sugar on top, just for more FRILLS.