-=> Shawn Highfield wrote to Sean Dennis <=-

 SH> If I could get rid of mine I would.  They were all got before the craze
 SH> and I was no older then my 20's for the "newest" one.

I watched a news story recently about "tattoo regret" that millenials are
having now.  I hear laser removal is painful and expensive.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Midnight Chocolate Cake
 Categories: Cooking, Live
      Yield: 1 Servings
 
           Butter-flavor no-stick
           -cooking spray
           Unsweetened Dutch-processed
           -cocoa for dusting the
           -pan(s)

MMMMM---------------------------BATTER--------------------------------
      2 oz Semisweet chocolate
      1 c  Sifted cake flour
    3/4 c  Unsifted unsweetened
           -Dutch-processed cocoa
    1/4 ts Salt
    1/2 ts Baking powder
    1/4 ts Baking soda
      1 pn Nutmeg
      2 lg Eggs plus
      3 lg Egg whites
      2 tb Vanilla or plain nonfat
           -yogurt
  1 1/4 c  Granulated sugar
    3/4 c  Dark corn syrup
    3/4 c  Unsweetened applesauce
    1/4 c  Canola oil
      1 tb Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
      1 tb Unsweetened cocoa, (1 to 2)
 
  Position a rack in the center of the oven and preheat the oven to 325
  degrees F. Lightly coat two 9-inch round layer pans with cooking
  spray and sift on cocoa; tap out excess cocoa. For a 10 to 12 cup
  capacity Bundt pan, generously coat the depressions of the design
  with spray, then sift on the cocoa.
  
  Melt the chocolate in the top of a small double boiler set over
  simmering water. Set it aside to cool.
  
  In a medium-sized bowl, whisk together the flour, cocoa, salt, baking
  powder, baking soda, and nutmeg; set aside.
  
  In a larger bowl, combine and beat together the eggs plus whites,
  yogurt, sugar, corn syrup, applesauce, oil, and vanilla. Stir or
  slowly beat in the dry ingredients, blending just until smooth.
  Scrape in the melted chocolate and beat well. The batter will bee
  quite runny.
  
  Pour the batter into the prepared pan, smooth the top, and bake it
  for 55 to 60 minutes for a
  
  Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a
  sheet cake. Bake until the cake is springy to the touch and a cake
  tester inserted in the center comes out clean or with just a few
  crumbs attached; don't overbake or the cake will be dry.
  
  Cool the cake in the pan(s) about 5 minutes on a wire rack, then
  invert and remove the pan(s). Cool completely. If you wish, sift some
  unsweetened cocoa on top just before serving.
  
  Yield: 12 servings
  
  NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy) Recipe by:
  Cooking LIve Show #CL8821
  
  Posted to MC-Recipe Digest V1 #490 by Angele Freeman
   on Mar 1, 1997.
 
MMMMM

-- Sean

... Sometimes I sits and thinks and sometimes I just sits.
--- MultiMail/Linux