Among every other delight of being with your soul sister in the mountain-nestled, ramshackle-elegant, otherworld that is SW New Mexico, Mary made this cake, her pleasurable corruption of some recipe from some mag:
5 oz unsweetend choc, chopped
7 oz fine-quality bittersweet choc, chopped
1.5 sticks butter
1.5 C strong-brewed coffee
5 T Khalua
3 large eggs, lightly beaten
1 t vanilla
2 C flower (of the sort you like)
1 C molasses
.75 C brown sugar
1 t baking soda
1 t salt
Mix as one mixes cakes, cook 60 min (+/-) in a bundt pan at 325.
You know you have no reason not to, my dears. The mag’s recipe would have been good, this is exquisite, in a heavy, hearty hand shake kind of way.
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Cake Update:
Make that 2 tsp baking soda, and 2 tsp salt, and cook for 30 min and then see you are. Mine came out a little dry, and a little off, and the cooking for an hour was at 6000', so oops. Still, goooooood cake.
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