This frighteningly good chocolate mousse cake solved one of my life's most vexing problems.
You see, last weekend was my birthday. And as I’ve gotten older I’ve found that I just don’t look forward to my birthdays any more. In fact, I'm at a point now where I pretty much dread them.
How unlike when I was a kid! When I was a kid, I dreamed of the days when I would be “older.” When I'd be older, I'd be an adult. Adults got to do what they wanted. And most importantly, they didn’t have bedtimes.
But of course kids grow up to find out, unfortunately, that pretty much everything they thought about being an adult was wrong. Adults actually don't get to do what they want, and worse, they have bedtimes too.
So when my birthday rolls around, I feel just another year older, another year slower, and another year closer to that big chocolate factory in the sky (I hope! I'd be pissed if I got sent down to the burning lake of vanilla).
I needed to find something, anything, to make my birthdays less painful. Naturally, I settled on something chocolate. And now, one of the things I look forward to most about my birthday is getting one of these cakes. Laura obliges me every year with a drive up to Nanuet, NY with $25.00 in cash ($24.00 for the cake and an extra dollar for the “Happy Birthday Daniel” writing), where she picks me up a large chocolate mousse supreme cake.
Keep in mind that this company distributes their glorious cakes to tons of cafes and restaurants all over New York City, and you can find yourself paying $6.50 a slice for it retail. Thus paying $25.00 for an entire cake just might be the best deal in the NYC metro area.
So imagine my joy when I came home from work last Friday night, peeked into the freezer, and saw....
Yep, it IS the chocolate mousse supreme...
Ooooooh,
Yesssssss!!!!
Granted, the large-sized cake is so enormous that we usually don't finish it off until sometime in mid-October. But it’s designed to be kept frozen, which serves a dual purpose: it's easier to slice up that way, and it keeps the cake from turning into a science experiment... :)
But I have to confess, that after a month of mousse cake eating, even I am ready to wait until next year for the next one.
Now that's a birthday!
Carousel Cakes Factory Outlet 5 Seeger Drive
Nanuet, NY 10954
Tel: 866-659-CAKE
6 comments:
Love the angioplasty label.
Daniel,
Didn't the famous author "Al Dente" describe 9 levels of culinary hell? The first level is vanilla. Each subsequent layer is worse than the previous one. I believe 9th level is composed of Spumoni Ice Cream and Ms. "F" cookies. Keep up the good effort... Boy!
Dan, how much of the Carousel Cake is still in the refrigerator or freezer?? Or is it all gone already?? Happy Birthday!!
TV show today reported on birthdays of people over 100. You guessed it - they attributed long life to hard work, continuing interest in activities and people. They probably forgot to mention Chocolate Mousse Supreme!!/ phyllis j.
Happy Birthday, Dan! The cake looks delicious. I definitely also have the chocolate gene (I prefer standard dark, not the too-bitter version).
Also, I believe that one of the levels of culinary hell is Dippin' Dots ice cream.
Thanks for all the comments! Whoever it was who wrote in the comment about "Al Dente"--I have to say that's about the funniest thing I've seen in a while. I'm sure orange sherbet is in there as one of the deeper levels of hell.
Thanks for writing in!
DK
And Phyllis, we haven't even made that big a dent in the cake yet... We're probably only about a third finished with it. :)
DK
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