Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

A time-consuming, but amazingly tasty dessert. Be sure to line the pans with parchment paper, cool very thoroughly, and invert carefully.

Cake
2 cups cake flour (1 3/4 cup AP flour plus 1/4 cup cornstarch)
3/4 cup natural unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature< 2 cups (packed) brown sugar 3 large eggs 1 1/2 tsp vanilla extract 1 cup buttermilk 4 tsp instant espresso powder dissolved in 3/4 cup hot water (strong instant coffee will do) Frosting
1/3 cup natural unsweetened cocoa powder
1 Tbs instant espresso powder (instant coffee will do, but grind it more finely)
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
16 oz chilled mascarpone cheese

For the Cake:

• Position rack in the center of the oven; preheat to 325 degrees. Generously butter two 9-inch cake pans; dust with flour; line bottom with parchment paper.
• Sift cake flour, cocoa, baking soda, and salt into medium bowl. Cream butter and sugar in stand mixer. Add eggs one at a time, beating well after each. Mix in vanilla. Add flour in 3 additions, alternating with 2 additions of buttermilk, beating until just blended after each. Gradually add hot espresso, beating just until smooth.
• Divide batter into pans and smooth tops. Bake until tester comes out clean, 40 minutes. Cool cakes for 15, then invert onto racks and remove parchment. Invert again so top side is up. Cool completely.

For the Frosting:

• Sift cocoa into large bowl with espresso powder. Bring 1 cup cream to a boil, and then slowly pour over cocoa mixture, whisking until dissolved. Add sugar and 1/2 cup cream; stir until sugar dissolves. Chill 2 hours.
• Add mascarpone to chilled cocoa mixture. Beat on low speed until smooth. Increase speed to high, beat until thickened and medium-firm peaks form. Do not over beat.
• Brush crumbs off of cakes. Place one cake layer on platter, spread 1 3/4 cup frosting to edges. Top with second layer, press to adhere. Spread thin layer of frosting over top and sides. Chill 10 minutes. Spread remaining frosting over top and sides. Chill.

Laura Bush's Oatmeal Chocolate Chip Cookies

Those of you that know me know I am not soon-to-be-former President Bush's biggest fan. However, I have to give his wife, the First Lady, some credit. Not only has she stayed married to W for as long as she has despite his bumbling nature, her oatmeal chocolate chip cookies are fabulous. I've made them for the holidays the last few years and they are quite the hit. A nice combo of the sweetness of the chocolate combines with oatmeal, cinnamon and dried cherries. Just a note, the recipe makes LOTS of cookies, so I recommend a few things:
-either cut back on the recipe to make a smaller batch
-make them all and freeze some (they freeze quite well, I've done this before)
-bring them to holiday gatherings and watch them disappear.

Ingredients

• 1-1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1-1/2 cups light-brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups quick cook oats (not old-fashioned)
• 2 cups chopped walnuts
• 1-1/2 packages (8 ounces each) chocolate chunks (3 cups)(I think semi-sweet or bittersweet chips are the best in this recipe, the darker chocolate is delicious with the cherries)
  
• 2 cups coarsely chopped dried sour cherries (you can also use dried cranberries if cherries aren't available or are too expensive)
  

Directions

1. Heat oven to 350 degree F. Line 2 large baking pans with parchment paper.(yes, you do want to use the parchment paper)

2. With an electric mixer, cream together the butter and both sugars. Beat in eggs, 1 at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats; slowly beat until blended.
3. Stir in walnuts, chocolate and cherries. Drop by tablespoonfuls onto prepared cookie sheets.
4. Bake at 350 degree F for 12 to 15 minutes, until golden brown. Cool on pan on wire rack for 1 minute. Transfer cookies directly to racks to cool completely.