Curated by Danilo Santos, the Chocolate and Art show was held on December 17, 2010 on Hunter Street in Downtown Los Angeles. It was cold outside and rained heavy all night. The street in front of the gallery space was flooded with several inches of water.
I exhibited my new piece called the Black Cross. There was a chocolate fountain, body painting and a DJ. It was nice to exchange ideas with other artists and hang out talking about art.
3 Cups Flour 1 Cup Sugar 2 Tbsp Dark cocoa 4 Tbsp Cocoa 1 tsp Sal 1 tsp Baking Soda 2 Tbsp Vinegar 2 tsp Vanilla Extract 6 Tbsp Oil
1 ½ Cup Hershey’s Chocolate 3 Cookies
In a large mixing bowl, sift or mix together the dry ingredients. Add wet ingredients and blend. Set on low to medium low speed, scraping the mixing bowl approximately every minute or so. As the cake batter is mixing, get out the cookie dough of any type, it should be in a cylindrical shape, which is easier for cutting into slices. Grease and lightly flour (or spray with PAM) the bottom and sides of cake pan. I chose to use a Bundt cake pan. Put a layer of cookies (I chose to use Sugar Cookies for the bottom layer) on the bottom of the pan, cover with the cake mix, and put a layer of another cookie dough on top. Bake at 450 degrees for 20 minutes. Remove and set on a cooling rack. While the cake is cooling, melt down the chocolate until it turns creamy. Remove from heat and cover the cake with the chocolate. Cut and serve with Ice Cream.