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The first words I had for this were hooooooly crrrrrrap. In a Billy-Connolly-esque Glaswegian accent. Loud enough for the neighbors' neighbors to hear. I always thought red velvet cake and Chambord were a natural pairing. I've looked up several recipes merging the two with all the intent of making one but never got around to it. I still swear I will. Anyway, wet I immediately get a blast of a nice dense chocolatey red velvet cake and boozy raspberry gloop galore, orgasmic enough in itself, but it only keeps getting better on the drydown! The more it dries, the more the depth of