Fatally Flaky

3 cups all-purpose flour (high altitude: add ? cup)

2 cups granulated sugar

? cup plus 2 tablespoons best-quality unsweetened Dutch-process cocoa powder (recommended brand: Hershey’s dark European style)

2 teaspoons baking soda

1 teaspoon salt

? cup plus 2 tablespoons safflower or canola oil

2 tablespoons distilled white vinegar

1 tablespoon pure vanilla extract

2 tablespoons dark rum

2 cups low-fat milk (high altitude: add 1 tablespoon)

Chocolate Glaze

(recipe follows)

Preheat the oven to 350°F. Butter a 9-inch cake pan and a large cooking rack. Butter and flour two more 9- inch cake pans.

Soften the ice cream in a micro wave oven, just until it is spreadable. Spread it evenly in the buttered pan and place it back in the freezer.

Sift together the flour, sugar cocoa, baking soda, and salt. Sift it again into a large mixing bowl. Add the oil, vinegar, vanilla, rum, and milk. Beat on low speed for 1 minute, then scrape bowl. Beat on medium speed for 1 to 2 minutes, or until batter is completely mixed.

Pour the batter into the buttered and floured pans and bake for 25 to 35 minutes, or until a toothpick inserted in the center of one of the layers comes out clean. Cool in the pans for 10 minutes, then turn out onto the buttered rack to cool completely.

When you are ready to assemble the cake, soften the ice cream layer slightly and unmold it onto a plate. Place one cake layer on a serving dish. Place the ice cream layer on top. Carefully place the second cake layer on top of the ice cream. Loosely cover the whole thing with foil and place back in the freezer. Freeze until firm, about 3 hours.

Make the Chocolate Glaze and allow it to come to room temperature.

When you are ready to serve the cake, remove the serving dish from the freezer. Slowly pour it over the cake, smoothing it over the top and sides. Using a serrated knife dipped in hot water and wiped dry, cut the cake. Refreeze any unused portions.

Makes 12 large servings

Chocolate Glaze

10 ounces best-quality bittersweet chocolate (recommended brand: Godiva dark)

10 ounces (2? sticks) unsalted butter

3 tablespoons light corn syrup

Using a sharp knife, chop the chocolate. Place it and the butter in the top of a double boiler. Bring 2 inches of water to a boil in the

bottom

of the double boiler, and place the pan with the chocolate and butter on top. Place the double boiler over high heat and stir occasionally until the butter and chocolate are melted. Remove the top pan from the heat and whisk in the corn syrup. Allow to come to room temperature before pouring on the cake.

About the Author

DIANE MOTT DAVIDSON is the author of fourteen bestselling novels featuring the irresistible Goldy Schulz. She lives in Colorado with her family.

www.dianemottdavidson.com

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Also by Diane Mott Davidson

Catering to Nobody

Dying for Chocolate

The Cereal Murders

The Last Suppers

Killer Pancake

The Main Corpse

The Grilling Season

Prime Cut

Tough Cookie

Sticks & Scones

Chopping Spree

Double Shot

Dark Tort

Sweet Revenge

Credits

Jacket photograph by Mike Kemp/RubberBall Photography

Copyright

This book is a work of fiction. The characters, incidents, and dialogue are drawn from the author’s imagination and are not to be construed as real. Any resemblance to actual events or persons, living or dead, is entirely coincidental.

FATALLY FLAKY. Copyright © 2009 by Diane Mott Davidson.

*In a small pan, heat the preserves and water and cook over medium-low heat, stirring. Remove from heat and cool slightly. Using a pastry brush, brush this syrup over the berries, covering them completely.