chocolate loaf cake

I noticed something weird about myself the other day.

Now, if you know me, you’re probably thinking, “Is she talking about the singing to her cat thing?  Or the fact that she lives in a bathrobe in the winter thing?  Or the always carrying spare tissues in the pockets of her winter coats thing?”

No, imaginary peanut gallery, it’s none of those things (but A for effort).  I noticed that I classify the foods I make by what I imagine their college clique would be.  You know.  If they were human.

Before you commit me, hear me out. In my mind, steaks are the jocks, cupcakes are the cheerleaders, fish filets are the athletes, and granola is an English major (I say that with much love, of course).  And I’m pretty sure you can agree with me on those points.  But when I made King Arthur Flour’s Chocolate Loaf Cake, I had a hard time finding a place for it.  It’s complex like the artist clique, with strong, deep chocolate and coffee notes.  But it’s sweet like the education students, and solid like the history majors.  So, after much debate, I’ve decided that this wonderful cake is double-majoring in Studio Art and Early Childhood Ed, with a minor in 19th-century British history.

I guess what I’m saying is this cake is a well-rounded dessert that won’t let you down.  And that it might be smarter than you are.


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