Chocolate-It's What's for Dinner

We were invited to our neighbors for a barbecue and I was charged with dessert. No big deal but several of the members are a foodie crowd. Well I was all set to make this delicious looking crepe cake. What is a crepe cake you ask - it's layers of crepes and in between is a layer of chocolate cream and creme de menthe cream - well in this instance anyway. Sounds great huh? Well it was not so great. I mixed up the creams to have the flavors blend and I set about making the crepes.  I've made crepes before but not for a while. These were a total crepe-tastrophe. They just stuck to the pan and I couldn't flip them. Now I had these two creams sitting in the refrigerator, the bowls chilling in the freezer and nothing to do with them. I decided to just go with two simple chocolate layer cakes with chocolate cream on the inside and the cream de menthe on the outside. Well talk about making lemonade from lemons - this was totally that and more! Not a bad rescue Chocolate Crem...

This was one of those recipes I got out of the books my mother's friend gave me . I found it so interesting that it used whipped cream. There is really no leavening other than the eggs (and whipped cream). Whipped Cream Pound Cake (adapted from Family Cookbook-Central Baptist Oakridge Tennesee - circa 1981) 1 c heavy cream 2 sticks butter 3 c sugar 2 t vanilla zest & juice of one lemon (optional) 3 c flour 1/2 t salt 6 eggs Grease and flour a tube pan. Whip cream in mixer until peaks form. Set aside.  Cream butter and sugar together.  Add vanilla and lemon. In a small bowl mix flour and salt together.  Add flour and eggs by alternating. Mixing well after each addition. Bake at 325 for 1 hour 15 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes and then turn out of pan. Dust with confectioners sugar and serve. I put my whipped cream in the refrigerator while I prepared the rest of the cake as it was a rather wa...