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Monday, May 23, 2011
Chocolate Shrimp Cake!
1 3/4 cups unbleached flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 big brown eggs
1 cup strong brewed black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon fish sauce
1 teaspoon sriracha cock sauce
13 cooked/peeled shrimp
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil, vanilla, fish sauce, and sriracha. Beat for 2 minutes on medium speed. Batter will be thin. Next gently fold 10 shrimp into the batter. Pour into prepared pans. Finally, float remaining 3 shrimp on the surface of one prepared pan of batter.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. If exposed shrimp begins to burn, gently wrap with tin foil. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. Enjoy!
*Original cake-spiration courtesy of Marsha's "Black Magic Cake" which can be found at AllRecipes.com.