...but it doesn’t pull them across the room like chocolate does, so it just sits there.
I have noticed this same annoying tendency. I have personally banned chocolate cakes for work unless it’s for someone’s birthday. All non-birthday cakes must meet the following requirements (A) not chocolate (unless it’s white) and (B) it must have nuts (unless I know someone in the applicable group is allergic. Otherwise, I’d never make anything but chocolate cakes!!! Not that I don’t love them, too, but there’s so much else that’s delicous and beautiful! For a training meeting I have on Wednesday, I asked the girls to pick from a list of 4 or 5 RHCs, the they were all quite enthusiastic about the Apple Cinnamon Crumb Coffe Cake.
One thing I’ve noted about Rose’s cakes (“oh, no, she’s saying it again” they sigh) is (1) I can bake them all in small loaf pans and (2) (okay, two thing’s I’ve noticed, then…) they’re all great unsyruped and unfrosted. I always make a little extra batter and bake it in little bread pans to have plain, unadorned slices for the freezer and snacking, and they are just unspeakably delicous (and cute—and they make that wonderful soft top crust concentration, which I can’t really explain, but is so heavenly on bread-shapead cakes).
So, all that is the long way of saying you can pick anything! And if you pick chocolate, the Devil’s Food Cake is really awesome!