For those of you who have been following along from the humble beginnings of MUSTGO, you will know that I have fallen head-over-heels for a man halfway across the globe. Convenient, I know. Well, about two weeks ago (apologies for the late updates...) I received an email from spoken man with the subject line: "Oh, I almost forgot to tell you". Inside the email was an e-ticket to Miami!
Julian has arrived in the USA!!!
Obviously, this kind of celebration called for a cake.
As is with about half of all the recipes on MUSTGO, this cake is loaded with dulce de leche. You'll realize what I mean when you try to lift the plate out of the refrigerator; it's about two pounds of pure chocolatey, dulce de leche-y (?) goodness.
This cake has some history behind it. I have to admit that the recipe is, indeed, not mine. Last fall while Julian was visiting, he was dying for a bite of dulce de leche. We went to Walmart of all places to look for it, and it was there! While we wandered around the aisles of Walmart, Juli was surprised by our Americanized boxed Betty Crocker cakes and ready-to-go frosting, somehow put the two together, and this is what came out.
Since his arrival, I've now cranked out two of these whoppers: one for home in Denver, one for the ranch. They are both disappearing quickly.
Juli's Chocolate Cake
two cans La Lechera Dulce de Leche
1. Prepare chocolate cake following directions on box. Refrigerate overnight.
2. Heat dulce de leche in microwave for thirty seconds, until slightly warm. Using a large knife, cut cake into three layers. Spread warm dulce de leche between layers. Reassemble cake.
3. Using a spatula, generously spread milk chocolate frosting around outer surface of cake. Kept refrigerated, cake should be fresh for up to a week and a half.
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