Dealing with accompanying smell of dog-life

Written last night:

Dear Friends,

Where did the day go? A bit of looking at numbers, then I had fun making a chocolate cake for Patrick’s birthday, then more being hypnotized by numbers, then dinner at Chicago Fire Pizza with Patrick and Steph. It was wonderful to talk with them, and the pizza is so good you’ll all have to try it when you visit. 

Zing has found a dog-sitter named Tony, who lives in our building. I couldn’t let Zing sit on someone else’s couch without a bath. Zing’s hair — like mine — gets prettier when it’s grittier, so he doesn’t need many baths, but after a while there’s an accompanying smell of dog-life. I could have taken his photo in the tub, but he asked me to be respectful please. 

Love,
k

Here's the cake recipe. I got it from Mary. It's easy and delicious.This time I used heavy cream for the frosting and it was better than  ever. Keep it in the refrigerator. 

Mary's Chocolate Cake

1. Bring just to a boil in the microwave 2 sticks unsalted butter, 1 C. water, 4 T. unsweetened cocoa. (I use Ghirardelli.)
2. Mix together 2 C. sugar, 2 C. flour, 1/2 tsp. salt, 1 tsp. soda. Add to cocoa mixture.
3. Add 2 eggs & 3/4 C. sour cream (not lowfat). Don't overbeat.
4. Pour into two greased & floured 8" or 9" cake pans. Bake 30-35 min. at 375°.
5. Cool on raised cake racks & frost. 

Notes: 

1. I rub the butter papers onto the pan, then add a tablespoon or 2 of flour. Tap pan so flour adheres to bottom & sides, then dump extra flour into sink. 
2. I've also used 2 heart-shaped pans: bake for 25 min.; 9" x 13": bake 30 min.; jelly roll pan: bake 20 min. 

Frosting

Melt 1 bag Ghirardelli milk chocolate pieces & a lump of butter (2 to 3 T.) in a glass bowl in microwave. Then put this into mixer bowl & beat it with confectioner's sugar, about a teaspoon of vanilla, & some half & half. If you need a lot of frosting, put in a lot of sugar. If you want a candy bar-like frosting, use less sugar. Add enough cream to make it spreadable. It will harden a bit. I never measure, & it turns out different every time, but always perfect. Use darker chocolate if you like.

Notes: 

1. Put the rounded tops of the cake together. 
2. Don't frost until cool, or your cake will crumble. 
3. I love those cardboard cake circles that you can buy at JoAnn's. They enable you to move the cake to a plate easily.
4. Cut four 2-inch pieces of waxed paper & place them on the four sides of the cardboard circle; then put the first layer down. Frost top & sides. Put the second layer on the first, rounded side down, & frost top & sides with a flourish. Pull out the waxed paper strips & you will have a neat edge, no dribbles of frosting. 
5. Put the beauty on a cake pedestal, maybe on a doily. 
6. And light a candle.