As soon as I hung up the phone I realized that a birthday cake was in order and panicked because of the limited amount of time I had, so I decided to go old school...
Devils Food cake with homemade buttercream frosting... and simple decorations of shredded dark chocolate and rainbow sprinkles... Let's just say there were no complaints!
Then, as the cake was cooling, I decided to whip up some cookies because not everyone likes chocolate cake... so I went to one of my staples - chocolate chip meringues.
Both of these desserts were plated and ready to go in less than 3 hours.
8 egg whites (room temp)
2 cups white sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
12 oz. chocolate chips (optional)
Preheat oven to 275 degrees. Separate eggs (discard yolks, or use them for something else like key lime pie) and let stand to get to room temperature. Whip on high speed in mixer until frothy. Add cream of tartar to sugar. Gradually add sugar mixture to eggs while whipping on high until peaks hold (2-3 minutes). Add vanilla. Stir in chocolate chips and add a few drops of food coloring if desired.Scoop mixture into a large zip lock bag and seal bag. Snip one corner of the bottom of the bag to create a disposable piping bag (easy clean up!). Pipe 1" meringues onto greased cookie sheets creating pointed tips if possible. Bake for 50-60 minutes. Let cool completely before storing in an airtight container. Makes about 4-5 dozen (depending on size). *To easily 1/2 or double the size of the recipe, use 1/4 cup of sugar for each egg white.