Definitely a recipe worth keeping!

A few things worth noting for the future:

* I didn't have cocoa powder so for the cake batter I just used one square of bakers chocolate - you melt it anyway so it worked just fine!  For the frosting, I just chopped up some semi-sweet chocolate chips and added them instead of the pecans.

* "Frost immediately" might not exactly be recommended.  I was skeptical about putting a buttercream frosting on a pretty warm cake.  And I was totally right to be - a lot of it melted right off the edge.  I threw it in the fridge right away though so I was able to save most of it!

From the kitchen of: Alison (me!)

Yields: 3-4 servings

Ingredients:
* 1 lb pasta (I used Flour City Pasta's wild mushroom linguini)
* 2 cups mushrooms, chopped (any type you prefer)
* 2 Tbsp EVOO
* 3-4 cloves garlic, minced
* 1/2 cup white wine (semi-dry)
* salt and pepper to taste
* grated parmesan cheese (optional)

Directions:

1. Begin boiling your pasta (follow the time provided).
2. Use a medium pan to saute the mushrooms and garlic in the olive oil.
3. Once the mushrooms have browned a little, add 1/2 cup of the pasta water (it will be slightly starchy and help make a nice, light juice) and the 1/2 cup of white wine.  Add a pinch of salt and pepper, based on your preference.  Simmer for 5-10 minutes.
4. Once cooked, strain the pasta and mix with mushroom mixture in a large bowl (or just ladle it over the pasta in individual dishes).
5. Top with a little grated cheese and enjoy!

Super easy, right??

I know it isn't exactly the most colorful dish but it's totally comfort food!  (Sprinkle a little fresh, chopped parsley if you're looking for a little pizzaz!)  :)