Chocolate Cake

To help celebrate a co-workers birthday (even if she didn't even remember her birthday is tomorrow, guess that's what happens when you're 40-something?), tonight I tackle a vegan chocolate cake with chocolate pb frosting while rocking out to reggae. No causalities to report (yet). A few things I have learned from tonight's extravaganza:
1. My hand mixer is ungodly strong- Seriously afraid of putting faster than the 1st setting for fear of cracking my pyrex bowls.
2. Where the hell did my rubber spatula go?! Oh, that's right, Matt melted it this summer making scrambled eggs. Do not bake if you don't have a rubber spatula; it's frustrating. You don't get that deep satisfaction from cleaning a glass bowl with any other kitchen tool.

3. Almond extract is safe to use if you find you've run out of vanilla extract. Warning- it's strong so put in less than it calls for. Yes, my frosting is "almondy." A bit too much.
4. Beat in confectioners sugar slowly, little by little. Alton Brown taught me that. Don't forget it, it's key to making frosting.

Side note- It's incredible to me how easy it is for me to resist brownies, cakes, and cookies etc now that I'm not eating eggs & dairy. Normally, you couldn't leave any treat within a 10 mile radius of me without me knowing and thus devouring. I was an absolute sucker for desserts (and desserts I had... everyday at work. I knew the second a patient's family left us goodies at the nurses station usually before anyone else). Don't get me wrong, I'm still a sucker for sweets but it's not the same. You can have an entire Venetian service laid out in front of me and it wouldn't phase me. In fact, that's what I'm up against on Friday at the company's Christmas party. I don't crave the stuff like I used to and don't need to down a whole box of cookies to feel better about my day. This is great! Additional plus, I've already dropped about 4lbs (without stepping foot in the gym in over 2wk). I'll let you know how the cake does tomorrow.