We are having quite the birthday weekend here at the Krum house. Robert turned 40 on Thursday, and my dad turned 70 today! They are almost exactly 30 years apart to the day. We had a big breakfast, a steak dinner at home, and his favorite chocolate cake for dessert (recipe below!) to celebrate Robert’s day – just a warm up to his 1980’s themed party on Saturday!

Today we have been celebrating my dad’s 70th birthday. We went out for Mexican food for dinner(he wouldn’t let me cook because I have come down with a nasty cold) and then had dessert at a quaint downtown inn – flourless chocolate torte.

Here’s my dad with his new birthday toy from his four kids – an iPod touch. We had fun playing with it, drinking hot tea and coffee, and playing Apples to Apples in our own private dining room.

Happy Birthday to Grandad and Robert!

Here’s the recipe for Robert’s favorite chocolate cake. It comes from the Cook ‘Em Horns cookbook and all I did was substitute flour to make it gluten free.

2 sticks butter
4 Tbsp cocoa
1 cup water
2 cups gluten free flour mix (I used rice, tapioca, and potato)
2 cups sugar
1tsp baking soda
1 tsp cinnamon
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp vanilla

Icing:
1 stick butter
4 Tbsp cocoa
6 Tbsp milk
1 box (16 oz) powdered sugar
1 tsp vanilla

Boil together butter, cocoa, and water. Sift together dry ingredients. Pour boiling mixture over dry ingredients, beating constantly. Stir in buttermilk, eggs, vanilla; mix well. Pour into greased 9X13 pan. Bake @ 400 degrees for 30 minute.

Icing: Boil together butter, cocoa, and milk. Remove from heat; add powdered sugar and vanilla. Beat until thick and spread over warm cake.