Forgot to post, but bought a chocolate cake with chocolate frosting from Quebrada over the holidays... looked nice enough, but had that lame flabby (not quite as bad as supermarket chocolate cake but close) forgettable flavor that so much chocolate cake in Boston suffers from. My first, and last go with a cake from Quebrada.
So lame that 1/3 of the cake was left after the dinner at which we served it, and I never bothered to eat it and ended up throwing it away.
What is it? Canned frosting? Vegetable shortening instead of butter and cream? How hard is it to make a truly yummy chocolate cake?
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