A birthday cake created for Patrick

Tonya's Chocolate Caramel Coffee Rum Cake aka "Patrick's Birthday Cake"

1 deep chocolate duncan hines mix
4 tablespoons of cocoa
1 package of chocolate instant pudding mix
3/4 cup liquid oil
1/2 cup of water
5 extra large eggs
1 tub of sour cream (1 cup)
1 teaspoon real vanilla

mix with beaters for about 2 minutes on medium - do not pour into pans just yet

heat up a couple of tablespoons of water and add:
2 tablespoons of instant coffee (Nescafe - french vanilla works well!)
1 table spoon of dark rum (or a large cap full of rum)
2 1/2 to 3 tablespoons of white sugar

Fold the dissolved coffee and sugar and rum mixture into the cake batter.

Grate 7 dairy milk bars - save about 1 1/2 bar's shavings for the decorations on top of the cake - set aside in refridgerator.  Stir the equivalent of about 1 grated chocolate bar into the cake batter.  There should be some larger broken pieces of chocolate - all the leftover bits, about 4 1/2 bars worth. Throw all these messy pieces into a pot - these will be made into icing later.

bake in two 9 1/2" rounds (greased with cooking spray and lined with parchment paper) for about 45 minutes @ 350 degrees.  Cool cakes in pans on a wire rack for about 8-10 minutes. Turn out onto racks and remove paper liners. You can throw them into the freezer now to cool quicker if needed.  Once cooled, slice crowns off cakes to level.

Icing:
4 to 5 dairy milk bars (in small pieces)
1 heaping tablespoon of coffee (again french vanilla is nice)
2 heaping tablespoons of cocoa powder
1 cup of heavy cream
2 Tbsp icing sugar

Melt all icing ingredients in a pan on top of the stove - just until all are blended together and chocolate is completely melted. Don't boil!

Leave to cool for a few minutes.

Use both the icing and dulce de leche (president's choice caramel) in between the cake layers. Slowly pour about 1/4 of the icing mixture on top of the cake - refridgerate a few minutes - then pour more mixture on continue until the icing is all on and between the layers. Swirl a little more caramel over the top of the cake and add about 1 chocolate dairy milk bar shavings over the edges (sides of the cake). Refridgerate.

It's now ready to eat!  Throw some birthday candles on top and give it to the person you love the most!

Tell them to ENJOY!

Tonya's Prime Rib for Two

2 rib *prime rib roast

6-8 small to medium yukon gold potatoes (washed/peeled)
6-8 small carrots (scrubbed or peeled)
1/2 large white onion (cut into 3/4" slices)
1 small turnip or parsnip (if desired)
1 cup frozen peas
1 cup frozen corn
1 tsp pepper
1 tsp salt
pinch of celery salt
pinch of rosemary
pinch of mrs. dash or steak spice
2 envelopes of beef oxo
1/4 cup of favourite red wine or
1 Tablespoon each of ketchup and oshi sauce
3 Tablespoons of white flour
water


Preparation:
*At least two hours before: Remove meat from fridge and place on counter to bring up to room temperature.
Preheat oven to 450 degrees
Use a large skillet or dutch oven without plastic handles. Wash and peel root vegetables, halving the potatoes only.

Place root vegetables in pan, making sure to place two discs of onion slices in the centre. Add enough cold water to cover the bottom of the pan by about 1/2 inch. Sprinkle lightly with pepper and celery salt.

Remove meat from package, *essential* pat dry with paper towel. Coat meat with a light sprinkle of the following: salt, pepper, rosemary, celery salt and either Mrs. Dash or your favourite steak spice.

Place meat on top of onions in the centre of the pan *fat side up. Use potatoes to prop it up if necessary.

Roast for 20 minutes. Without opening oven door, turn heat down to 300 degrees and continue to bake for 1 hour and 40 minutes.

Remove pan from oven. Meat should be rare to just medium on a meat themometer. If it's not done enough now, you can continue to roast it in the next step. If it is done to your liking now, place it on a cookie rack and cover the top and sides only very loosely with tinfoil.

Return oven temperature to 450 degrees. Place vegetables on a plate or cutting board (temporarily) - as they will need to continue to cook. Place pan on top of stove over high heat and gradually whisk in the flour. Continuously whisk and boil until the liquid is just barely covering the bottom of the pan and all flour lumps are gone. Add the beef oxo and red wine. If you would prefer not to use wine add a tablespoon of ketchup and oishi sauce (or soy sauce) and about 1/2 cup of water. Bring to a rolling boil.  Return the vegetables to the pan and return to 450 degree oven for 20 minutes. *return meat as well if you want it cooked longer.  

Rinse frozen peas and corn under hot water and add to pan 5 minutes before pulling it out of the oven. Hopefully there is enough leftover for next day's lunch!

Enjoy!