The cake project is approaching week 7 or 8, I forget.

The snafu this week was that someone, alright that some was me, didn't go to the grocery storet last weekend. When it got to be Sunday evening, and I was already in fuzzy slippers and lounge lizard-wear, I looked into the fridge only to see I had no eggs, no butter, no milk, you know, main ingredients for cake. I was in no mood to drive to the store and I feel funny about showing up at the neighbors at 9 p.m. asking for eggs, milk and butter. But that's just me.

What was I going to do?

The cake project is proceeding nicely.

This Monday, I brought in the Chocolate Velvet Fudge Cake, baked in a bundt pan, and dusted with powdered sugar. The aroma was a rich, dense chocolate, thanks to Giradelli cocoa powder and superfine sugar.

Rose recommended using a silicone tube pan, but I'm not sure I like those squishy pans. I just don't trust them. Have any of you readers used them? Maybe I'm being small-minded.

Lisa Patrin is a local resident whose claim to fame was being a finalist in a chocolate dessert  contest sponsored by famous TV chef Emeril Lagasse and a finalist in a food contest that flew her to Napa Valley. When Lisa isn't cooking and baking up a storm, she's keeping an eye on a storm of a different sort.

Lisa works at Chanhassen High School as a student supervisor, helping create a friendly presence at the school and being on hand to lend assistance.

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