I got some good-ish news today! I got (drum roll please) a job! Here’s the skinny: I’ve worked in the restaurant industry now for, mmmmm, five years I think? Yeah, that sounds right. Anyhow, I was recently offered a position at an upscale restaurant in Boulder’s shi-shi-est hotel, which I am 80% super excited about. What’s the ‘good-ish’ part, you ask? Well, I’ve had my fingers crossed for a non-restaurant/fashion-focused position, but seeing as I have mouth to feed (my big mouth), this job will do just fine for now. But don’t worry, I’ll be sure and keep you posted for the day when Rachel Zoe calls me up begging for my styling assistance and expertise. Until then, I’ll celebrate this little milestone with a cake. A gluten free cake at that, with my special home made chocolate frosting.
Meghan’s Cha-Cha- Chocolate Frosting:
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder (I use TerrAmazon organic cacao powder instead)
1 stick butter
5 tablespoons evaporated milk
In a small bowl, sift together the powdered sugar and cacao powder. In a separate larger bowl, cream together the butter and evaporated milk. Slowly add the cacao sugar mix into the butter a little at a time as you stir. Once you have a smooth, creamy consistency, add in your vanilla. Prest-0 Change-o… chocolate frosting! Give it a try and let me know what you think.
I’m going to be real with you. I would post the cake recipe here as well, however, I used cake mix (delicious gluten free cake mix, mind you). It had been a long, exciting day and I only had energy enouh to make the frosting from scratch. Sue me.