For his birthday cake, I decided to make my MJ's Fourth Generation Chocolate Cake, a special family recipe that I recreated for one of my blog followers last summer. When I made that recipe, it was baked in a jelly roll pan (10" x 15" x 1") and was a thinner cake, similar to a Texas Sheet Cake if you've ever had one of those before. This morning, I doubled the recipe and baked it in a 9" x 13" pan. I had to adjust the baking time and I baked it for 45 minutes (about twice as long as in the jelly roll pan). It's cooling on top of the stove now so I can frost it with Chocolate Ganache Frosting and pecans later. So, before noon today I had made 20 tortillas, stuffed 20 enchiladas and baked a cake! How is that for prepping ahead! I snapped a few photos of my work so far this morning as well as a finished photo from when I made these dishes before. I've linked to the recipes in the paragraphs above (the enchilada casserole link is in the first paragraph and the cake recipe link is in the first sentence of this paragraph). Now, I'm off to clean the house. Enjoy!
|Stack of 20 grain free tortillas waiting to be stuffed with a bowl of 11 cups diced chicken, 4 cups shredded cheese, 3 sauteed Poblano peppers and 2 jalapeno peppers
|Stuffed and ready to be sauced and baked later
|Cooling and ready to be "ganached" later