Feeling lucky …. Eat dessert



Ghirardelli Chocolate Cake

             Happy New Year! This is the best time of the year to close the door on the past and seek a fresh start with the ringing in of the New Year. If you aren’t comfortable leaving it up to fate, inspiration many seek a bit of luck by eating a meal filled with lucky items including dessert.

            Although it is significant to eat a lucky meal on New Years day I believe one can find a little bit of luck by eating lucky all week especially the dessert. Food items considered lucky an often part of the New Year’s Day meal are grapes, legumes (often black-eyed peas), cooked greens, noodles, pork, fish and cake and/or other baked round items.

            Cakes and other ringed shaped items are considered lucky because many cultures believe it symbolizes the “coming full circle,” which is part of completing a year’s cycle. Also, goodies and treats can be baked into a cake to bring extra luck to the person who finds them. If one finds a coin inside their piece of cake it will signify wealth or prosperity.

            In other countries, for example, the Dutch, believe eating donuts are New Year’s Day will bring the person good fortune.

            So ring in the New Year and remember if you’re feelin’ a bit lucky, eat cake.

 Ghirardelli Chocolate Cake

Ingredients

Cake:

6 oz. Ghirardelli Milk Chocolate

½ cup Boiling Water

1 Cup Soft Butter

1 ½ cups Sugar

4 Egg Yolks

4 Egg Whites

1 Tsp. Vanilla

½ Tsp. Salt

1 Tsp. Baking Soda

2 ½ Cups Sifted Cake Flour

1 Cup Buttermilk

Frosting:

3 Tbs. Butter

2 Cups Powdered Sugar

1/8 Tsp. Salt

½ Tsp. Vanilla

4 Tbs. Hot Milk

½ Small Carton Whipping Cream

Directions:

Melt chocolate in boiling water. Cool. Cream Butter and sugar until light add egg yolks, one at a time, beating until very smooth. Add chocolate and vanilla. Sift flour, salt and soda. Add alternately with buttermilk to chocolate mixture, beating well after each addition. Beat egg whites stiff, then fold into batter. Pour batter into 3 greased 8- or 9-inch cake pans. Bake in 350-degree oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack. After cooling, frost.

Frosting: Melt chocolate over top of a double boiler. Cream butter and sugar together. Add chocolate, vanilla and salt. Add enough of the milk to make good spreading consistency. Spread frosting between the bottom and top 2 layers and sides of cake. Whip cream until stiff and spread on top layer. Garnish with shaved chocolate.

- Recipe courtesy of “A Collection of the Very Finest Recipes ever assembled into one Cookbook” by Becker Publications, Inc. (1979)