Chocolate Dessert #28

Today, it is monsooning. Look at my rain gauge.
It started around 8 this morning, and this gauge was empty. At one point, I had 4" of standing water in the front yard. Just for reference, this rain gauge holds 6" of water. Needless to say, Thor is not very happy going out to relieve himself today.

Last night, we had Chocolate Dessert #28, chocolate frosted pound cake. Really, the recipe is only for the chocolate frosting, since they tell you to use a store bought pound cake. I used my own recipe for Sour Cream Pound Cake, but since it was only 65 degrees last night, I could bake. For those of you in the Pacific Northwest, head on over to the supermarket, snag a frozen Sara Lee pound cake, and stand in front of the open freezer door for a while. Go ahead, you can tell them I sent you to use their electricity instead of your own. The directions call for the pound cake to be split horizontally in 4 layers, and the frosting spread between them, so it's a pretty little layer cake when served, but, of course, I don't follow directions too well. Besides that, I don't like chocolate frosting (and neither does my dearly beloved), but I love pound cake. So I needed my slice of cake plain, and he needed his with strawberries and cream on top. In any event, while mine was not as picturesque as perhaps the original idea would have been, no one left any on their plates; that must tell you something!

CHOCOLATE FROSTED POUND CAKE

3/4 cup sugar
3 tsp cornstarch
2 ounces unsweetened chocolate
1 cup boiling water
3 tbsp butter
1-1/2 tsp vanilla extract

Stir together the sugar and cornstarch in a microwavable 2 cup measuring cup. Add the boiling water and stir to combine. Coarsely chop the chocolate, and add it with the butter to the cup. Microwave until thickened and smooth, 3 to 5 minutes, stirring every 30 to 45 seconds. Stir in the vanilla extract and let the frosting cool to room temperature. Slice the pound cake loaf 3 times horizontally, so it forms 4 layers, frost between each layer and reassemble, and frost the top of the cake, or just do what I did, and frost each individual slice. Top with whipped cream and serve to the happy masses.
As I said, it isn't as pretty my was as the original idea might have been, but there was no griping about the flavor. And this is a very fast and easy dessert, suitable for company or "just because" you feel like it!

Edited to add: My daughter just got home from her summer course, which she's taking 60 miles north of here. she spent 2 hours driving the last 15 miles, because there was so much traffic on the interstate due to local road flooding. I'm really glad we live on top of the hill.