Hey ya'll. If you read my earlier post, you know for the past 6 weeks I've been prepping for and then making my debut as a Baby Lawyer. Well. I'm officially a Debutante.
When the hearing started, the (40+) lawyers and expert witnesses in the hearing room didn't know my name. And anyone in their twenties who has put on a suit that costs a month's rent knows what its like for a suit to wear you, rather than the other way around. Then, I put the tiniest of hurtings on a few expert witnesses on cross-examination, successfully argued against opposing counsel's objections, and managed to protect my (amazing) witness during her cross-examination with some coaching and objections of my own. And all of the sudden I'm the Homecoming Queen of the trial. During every break, seasoned attorneys and experts who I very much respect wanted to chat with me about a.) the case b.) NOLA c.) how old they are and how many trials they've been in or d.) "my cross-examination style." Everyone knows my name, and says things like "we were just talking about you" when I walk into the room, and now, I wear the suit.
Last week, after a particularly rough day, I spent the evening with a bottle of wine, the Hershey's website, and my kitchen. I guess you could say that on that particular day, the positive recognition and my general feeling of "badass lawyerness" wasn't getting me through. So after a few hours, I had a tasty, moist chocolate cake with a chocolately, not-too-sweet rich and smooth icing, and a good buzz. And all of the sudden, nothing else really mattered. To that I say, thank you for small miracles and I think I'll have another piece.
Hershey's Kitchens Dark Chocolate Cake Recipe:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. (I used one 9 inch springform pan and just let it bake a little longer.)
Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour the batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "perfectly chocolate" frosting, recipe below.
Hershey's Perfectly Chocolate Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
2 1/2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.