Sweet Green Icing (Flowing Down)

One of my all-time favorite things to do is turn up the volume of the iPod, program it to “repeat,” and listen to the sappiest and best song ever written in the history of modern music - again and again and again - as Ron and Frankie fall over one another trying to get out of Dodge. That song is, of course, MacArthur Park, as performed in 1968 by the late, great Richard Harris (who, in a wee bit of Irish magic, was born in Limerick). How does that song relate to this recipe blog? Now don’t go getting ahead of me, Dollinks.

I know that deep down you really, really, re-ee-lly want to hear this wonderful song, so I’ll take a moment to remind you of the words: 

MacArthur Park is melting in the dark

All the sweet green icing flowing down!

Someone left the cake out in the rain

I don’t think that I can take it

’Cause it took so long to bake it

And I’ll never have that recipe again ...

Oh, no ... Oh-h-h, no-o-o! Oh-h-h-h! Oh, no-o-o-ooooo!

Truly, this song is a masterpiece of modern music. I’m! Not! Kidding! If you want to understand the symbolism of its slightly morose message, check Wikipedia. For a http://www.youtube.com/watch?v=I8JlQNIvIfI hilarious take on the world’s best song, go to: 

http://www.youtube.com/watch?v=I8JlQNIvIfI

How does this relate to cooking? Yes, Dollinks, this is the time to ask. In what can only be described as a confluence of the divine, may the approach of St. Patrick’s Day and the words of this complex song forever meet in one massive, melodramatic, maudlin, melancholic marvel! 

And yes, Dollinks (again!), this is a lot of alliteration. And so I present the recipe for Sweet Green Icing (Flowing Down) as well as giving the nod to an easy-to-make chocolate cake on which to spread it.  

To Prepare the Chocolate Cake: 

Cut the recipe for Chocolate-Mayonnaise Cake  in half, omitting the Kahlua-Flavored Simple Syrup and proceeding as the recipe otherwise directs. 

To Prepare the Sweet Green Icing (Flowing Down): 

¼ c. (60 mL) butter or margarine, softened 

2 tbsp. (30 mL) light cream 

1 tsp. (5 mL) peppermint extract 

4 drops green food coloring or enough green food gel to achieve desired color 

2 c. (500 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar) 

Blend butter or margarine with cream, peppermint extract, and food coloring. Sift in icing sugar, spoonful by spoonful. Spread over top of cake while soft, allowing to flow irregularly over sides.  

To Prepare the Drizzled Chocolate Topping: 

One 1-oz. (28 g) square semi-sweet chocolate, chopped  

1 tbsp. (15 mL) butter or margarine, softened 

Melt chocolate and butter or margarine in small glass bowl at half-power in microwave oven. When partially melted, stir well. 

While still warm, drizzle irregularly over Sweet Green Icing (Flowing Down). 

Chill before serving.