Well, I tenatively have a job. The company that replaced my call center has "hired" me and my wife. Basically, when they open in march I'll be starting.

To fill the unemployed time, I've been going through the familly cook book and found the holy grail of chocolate cake (see recipe below).

I made this recipe yesterday with one substitution; I used a diabetic bake-safe sweetener instead of sugar. I'm feeling the accelerated digestion side effect today. With sugar, there are no unusual side effects. Well, as long as you don't count a chocolate high.

Home made mayonayse chocolate cake

Mayonayse for use in cake:

1 cup oil

2 eggs

1 cup sour milk

(To sour regular milk, put 1 Tablespoon vinager in a 1 cup measure then fill to 1 cup with milk. When milk is curdled, it is ready for use.)

With electric mixer: beat eggs, add milk, drizzle oil in slowly while beating. Stop when all oil is incorporated.

With blender: put in eggs, milk, and 1/4 cup of oil. cover and blend, then drizzle in remaining oil slowly. Stop when all oil is incorporated.

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For the cake:

dry-

3 cups flour

2 cups sugar

1/2 cup baking cocoa

1 tablespoon baking soda

wet-

1 cup boiling water

1 and 1/2 teaspoons vanilla

all mayonayse from previous recipe

Preheat oven 325, grease(with shortning) and flour bunt pan (any chimney style pan will work), set tea pot on to boil.

Combine in a large bowl: flour, sugar, cocoa, and baking soda.

Make a well in the dry ingredients. Add mayonayse and beat the mixture well.

Last, add all at once, 1 cup boiling water and vanilla. Mix well.

Pour into bunt pan.

Bake for 1 hour.

Allow at least 30 minutes cooling before removing from pan.

Enjoy.

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