So I promptly made it for friends Gary and Jane Anne who fixed us a great dinner and I'm here to say it was simple to make and oh-so-good. I liked that I didn't have to get out my mixer. Well, I did, but that was because I wanted real whip cream and while I've done that with a whisk before, I didn't have the time or energy. I added bourbon cherries on top . . . and now that I see this picture, I see I managed to glob on the powdered sugar -- being too lazy to find a sifter as well. And the whipped cream looks a bit suggestive here. My cake pan was also too big by an inch I'd say.
I'm NOT saying this is a dessert for the shiftless, lazy, or incompetent -- but I AM saying that even I managed to make it and it didn't take long and it was a big success. Thanks to Chef Bobby. See the article and recipe at www.restaurantguidekc.blogspot.com.