You gotta let the cream cheese get to room temperature...
Worked there several years while I was in high school and college.
Don't miss working at 5am.
It made the perfect container for his Birthday gift.
A chocolate chiffon cake
chocolate pudding frosting.
A local favorite.
Update: On Earth Hour Day, March 28, 2009, we celebrated Jimmy's birthday again at my mom's house with my family. Lucky guy! My mom got him a Chocolate Dobash cake from Zippy's Napoleon's Bakery. We decorated his cake with fancy birthday candles and humungous strawberries.
Here's a recipe for our local version of Chocolate Dobash cake. This was printed in our Star Bulletin newspaper. It's a recipe from Muriel Miura and Betty Shimabukuro's terrific cookbook "What Hawaii Likes to Eat". I have this cookbook and it's a "must have". I still have to try to make this cake myself. This is an all time favorite on Oahu. We all grew up eating this cake and it's still a favorite that's sold at our bakeries. I don't know anyone who has ever baked one themselves. I will one day. Maybe for my BFF, local girl from Kailua now transplanted in Australia, who always has to have this cake when she comes home to visit.
Chocolate Dobash Cake
3 eggs, separated
1-1/2 cups sugar
1-1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup vegetable oil
1 cup milk
1-1/2 cups water
1 cup sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/2 cup cocoa powder
1/3 cup cornstarch
1/2 cup water
Preheat oven to 350 degrees. Grease and flour 2 8-inch pans.
Beat egg whites until frothy; gradually beat in 1/2 cup sugar until stiff.
Sift together remaining 1 cup sugar, flour, baking soda, salt and cocoa. Make a well in center; add oil and half of milk. Beat until well-blended at medium speed. Add remaining milk and egg yolks; beat until smooth.
Fold mixture into egg whites. Pour batter into pans and bake 30 to 35 minutes. Cool, then slice each layer in half to make 4 layers.
To prepare frosting: Combine water, sugar, salt and butter in saucepan and bring to boil. Combine cocoa, cornstarch and water; add to boiling mixture and return to boil. Cool completely. Frost between cooled layers, sides and top.