A couple of weekends ago, I was invited to a dinner at an online cooking friend's home. Several of us dedicated Cook's Illustrated Bulletin Board participants gathered in the home of 2cool4MN's lovely home for a terrific evening repast.
Naturally, I made dessert, and of course for this group I chose Cook's Illustrated's Sour Cream Chocolate Bundt Cake (membership required to access the recipe - if you would like it, send me an email).
This cake is very rich and chocolately, but that's a good thing! I used the Nordic Ware Bavaria Bundt pan, which is a little smaller than a traditional Bundt shape. This meant that gosh darnit, I had to make a small extra cake so I wouldn't overfill the pan. That turned into a few midnight snacks over the sink - one of my worst habits. If I have leftover cake or cookies, I will always arise like a vampire in the dark of night and eat them. That's one reason I try to bring leftovers to work so I won't be tempted when my willpower is nearly nonexistent.
Back to the dinner - it was fantastic, as one might expect from a group of food enthusiasts (I just can't bring myself to use the word "foodie"). Check out these great ribs:
Thanks to 2Cool for hosting this event, and thanks to everyone who showed up for a fantastic evening!