We make this cake on my late husband’s birthday every year. We look forward to this cake almost as much as we do Thanksgiving pies. It’s part of our traditional Thanksgiving weekend lineup, as his birthday almost always hits during those very busy days.
It’s light green color, laced with chocolate throughout is a great change from all the other heavy holiday food. The really subtle almond flavor with an occasional pistachio makes a terrific tasting cake.
Jay’s favorite restaurant used to be “La Calandria” on State Street in Midvale, Utah. Unfortunately, the management has changed and Petra (the former owner) has gone back to Mexico - to our great disappointment. But the kids and I still go on his birthday, and someone always orders his favorite - the “Burro Grande” - the biggest smothered burrito we’ve seen anywhere.
After this huge Mexican meal, hitting a new movie, and stretching out on the couch for a while - we bring out this cake and remember Dad... Still missing him so much after almost eight years.
You can make a more “formal” frosted cake by using a traditional, firmer whipped buttercream frosting. We love this with a “flowy” frosting that oozes down the side of the cake. The chocolate sprinkles are added because Jay loved them on everything - even buttered toast (a taste he acquired while serving a mission in Holland several years ago...)
For the recipe for this very special cake, with lots of step-by-step photos - go to: