The Time I Forgot My BFF's Birthday

I had a conversation last week that went like this:

BFF: my editor: Di tells me they wouldn't sing to you at Chili's me: nope. thank goodness. amorie asked them to but they only do that for children.editor: (nods) (awkward pause) ... well, enough idle chitchat
me: and why is your editor talking to you about Chili's in the first place?
oh no
oh no
oh no
oh no
oh no
oh no
oh no
it's your birthday isn't it? crap
BFF: you're funny! oh my gosh don't even worry about it
me: oh no
oh no
oh no
oh no
Happy Birthday
BFF: THANKS!!!
me: how long were you waiting until you thought I noticed?

So that story illustrates how good of a friend I am. I forgot my BFF's Birthday. Guilt swept over me, especially since I remember Freshman year, when we had first met and it was her birthday. We had only known each other for 7 months and we were not BFF's at this point, we were roommates, she was BFFs with our other roommate. Anyway, so it was her birthday. I was grocery shopping and remembered her saying something about being out of milk. After much deliberation I decided to buy her a gallon as a birthday present. I wrapped it in newspaper, stuck it in the fridge, and gave it to her as a present. Lame? Possibly - BUT - her current BFF at that point had forgotten her birthday, so my token milk present seemed pretty amazing.

And now I have turned into the BFF who forgets birthdays. Sad.

So in order to make up for it, I made her a cake. Now, BFF and I do not live in the same state. We do not even live in the same time zone. So EC devised an ingenious packaging plan and we packed the cake up and I had it shipped to her. I am happy to report that she said it made it there looking like the picture, which somewhat restores my faith in the United States Postal Service. And, I hearby resolve to add her birthday to my calendar, thus sparing me any more awkward, hey, I forgot your birthday, again, moments.

The cake was a chocolate cake from The Perfect Cake by Susan G. Purdy. I was a little concerned about it because it turned out super moist. I mean almost dripping moist. So I let it sit out at room temperature for a while and the moisture seemed to have seeped back into the cake or the air. The frosting was a simple buttercream with half a pack of oreos blended up and mixed in. The filling was oreos. BFF said it was good. We had a leftover layer that was good, so I guess it was good, but the post-baking sogginess was a little too worrisome for me, so I don't think I will make this again.

.

Chocolate Buttermilk Cake

From The Perfect Cake by Susan G. Purdy

2 c Sifted all-purpose flour
1/4 ts Salt
1/4 ts Freshly grated nutmeg
1 1/2 ts Baking soda
4 oz Unsweetened chocolate
1 c Unsalted butter; at room
1 3/4 c Granulated sugar

4 lg Eggs
1 1/3 c Buttermilk

1 ts Vanilla extract

1.Prepare pans: Spread solid shortening on bottom and sides of pan(s), then dust evenly with unsweetened cocoa or flour; tap out excess cocoa or flour. Position shelf in lower third of oven. Preheat oven to 325 F (165 C).

2.Sift together the flour, salt, nutmeg, and baking soda. Remove 1 tablespoon of flour mixture and set rest aside.

3.Melt the 4 ounces of unsweetened chocolate in the top pan of a double boiler set over hot, not boiling, water. Remove chocolate from heat, stir to make sure it is completely melted and smooth, then set aside to cool until comfortable to touch.

4.In the large bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Stop the mixer and scrape down the bowl and beaters several times. Add the eggs, one at a time, beating well after each addition.

5.With the mixer on low, add the flour mixture and buttermilk alternately to batter, beginning and ending with flour. Stir in the vanilla and cooled chocolate, blending until the color is even.

6.Turn the mixture into the prepared pan(s). Smooth it level, then spread it slightly from the center toward the edges of the pan so it will rise evenly. Bake in the lower third of the oven for 40 to 50 minutes for the sheet cake, 35 to 45 minutes for layers, or until the top is lightly springy to the touch and a cake tester inserted in the center comes out clean. Leave the cake in its pan(s) on a wire rack for 10 minutes. Top with a second rack and invert; lift off pan(s). Cool the cake completely on the rack. (If splitting layers, use a serrated knife.) Fill and frost the layers. Or leave the sheet cake in its pan to cool, and frost and serve it from the pan, making 3-inch squares.