nyoom

but we’re apparently supposed to wholeheartedly condemn essentially the same behavior in people with cluster B personality disorders (where this IS actually a well-documented symptom) and dismiss those people manipulative narcissists

Evening Dress

c. 1850

Silk satin with silk and metallic-thread supplementary patterning and silk net with metallic-thread embroidery

This is an easy recipe for folks who, like me, love a good cake but haven’t the necessary levels in Baking to make good ones from scatch. For this cake, you’ll start with a box mix and tweak the directions just a little to create a delectable dessert that is decadent but not too sweet.

Ingredients:

1 box Devil’s Food chocolate cake mix

3 eggs

1 cup water

1 can pureed pumpkin

For the glaze: 2 bars milk or dark chocolate, 1 shot of Godiva chocolate liqueur

Preheat the oven to 350F. Coat a bundt pan with nonstick spray. (For those of you not familiar, a bundt pan is a circular cake pan with a post in the center, for making ring-shaped cakes. Often they have a decorative pattern or ridges built in.)

In a medium mixing bowl, prepare the batter. Mix together the eggs, water, and pumpkin puree, then add the Devil’s Food cake mix. Most cake mixes call for oil, but you’ll be leaving that out as the pumpkin puree does the job that the oil would be doing.

Bake the cake according to the directions on the box. For bundt pans, the time is generally 33-36 minutes. Test the cake for doneness by sticking a wooden skewer into it. If the skewer comes out clean, the cake is done.

Remove the pan from the oven. Let it rest for two minutes on a baking sheet, then place a plate upside-down over the open side of the pan and, using oven mitts, flip the pan over. Set the plate down and carefully lift the pan off. If the nonstick spray was properly applied, the pan should come off with little to no sticking.

Chocolate Liqueur Glaze

In a microwave or double-boiler melt the chocolate bars until completely liquid. Do not overheat or the chocolate may seize. Remove the bowl and add a single shot of chocolate liqueur. My preference is Godiva, but any chocolate-flavored booze will do. You can also substitute creme de menthe for a minty kick, or your favorite flavored schnapps that pairs well with chocolate.

Drizzle the chocolate over the cake. Be careful of the edges of the plate - the chocolate pools faster than you might expect. Drizzle toward the well in the center to prevent messes and to keep that chocolately goodness from going to waste.

Jousting at the festival to impress your lady love!!!