On Saturday morning Paul woke up and said, "Pick a number between 1 and 22." I said "um, 21!" And he said "great! Let's see who won the giveaway!"
I said, "hey - that's not fair - I didn't know that is what you were talking about and I wanted to put numbers on a piece of paper and have you draw a number from a hat!" (We're pretty much amateurs at this giveaway stuff if you can't tell.) So Paul said "fine" and wrote the numbers 1-22 on little scraps of paper (he didn't cheat - promise), folded them up and threw them in a baseball cap. I stirred them around and had Paul draw.
He drew a 21.
So, the universe DEFINITELY wanted Denver's Dining Diva (aka Tiffany) to win! Yay! I'm glad you outed yourself on our blog DDD! Email us at amynash at gmail dot com so we can send you the deets about the $20 gift code.
But as a consolation prize for everybody else who commented, our friend Bethany said that it was okay if we posted the recipe for the Almond Roca cake that we posted about last week as long as we gave credit to Williams-Sonoma since the recipe came from one of their cake cookbooks. So here you go:
Almond Roca Cake
1 butter pound cake (make your own or just buy one like I did from the grocery store)
Sour Cream Fudge Frosting (see below)
1/2 cup plus 1 Tbsp finely chopped Almond Roca toffee candy or Heath bars
Using a serrated knife, carefully cut the pound cake horizontally into 4 layers. Place the bottom cake layer cut side up on a plate. Spread 1/4 cup of the frosting over the layer. Sprinkle with 2 Tbsp of the chopped toffee. Spread the underside of the second cake layer with 1/4 cup of the frosting and place it, frosted side down, atop the toffee covered layer. Spread 1/4 cup of the frosting over the top of the second cake layer. Sprinkle with 2 Tbsp of the toffee. Spread the underside of the third layer of cake with 1/4 cup of the frosting and again place the layer, frosted side down, atop the second toffee covered layer. Spread 1/4 cup of the frosting over the top of the third cake layer. Sprinkle with 2 Tbsp of the toffee.
Now spread the underside of the fourth cake layer with 1/4 cup of frosting and place, frosted side down, atop the cake. Spread the remaining frosting over the top and sides of the cake. Sprinkle the top edges with the remaining 2 Tbsp of toffee. Let stand until the frosting sets slightly, about 1 hour.
Serve immediately, or cover with a cake dome and store at room temperature for up to 1 day.
Sour Cream Fudge Frosting
1/4 cup unsalted butter
1/4 cup heavy cream
10 oz. bittersweet chocolate, chopped (I would substitute with maybe 1/3 semisweet chocolate next time)
3/4 cup sour cream
1 cup powdered sugar (I ended up using 1 1/2 because I didn't think the frosting was sweet enough)
In a heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from heat; let cool to barely luke warm, about 8 minutes.
Whisk in the sour cream until fully combined, then whisk in the powdered sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth. (I had to rewarm the frosting and it worked just fine).
Thanks everybody for participating in our first ever giveaway!