By Teresa Tobat


Sure, Hershey’s and Nestle taste great when you’re looking for a pedestrian chocolate fix. But Atlanta is home to some very talented pastry chefs, and every once in a while it’s nice to truly indulge in one of their rich, chocolate dessert creations. Flavors NOW reached out to some of the Atlanta area’s finest restaurants and specialty shops and rounded up our picks of the city’s most decadent, original chocolate desserts. Enjoy this slideshow and next time you are out on the town, consider ordering one of these indulgent treats.

 
 
From now until Christmas, we've asked some of our media friends to share one of their treasured family recipes for the holidays. Here's one from Q100's Jenn Hobby. Residents of Atlanta, Nashville and Indianapolis (the show has recently syndicated into the two non-Georgia markets) know her as the fun, sweet, friendly newlywed on The Bert Show. Learn more about her at www.jennhobby.com. 
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My family loves this holiday recipe so much that it doesn't even need a name. The Hobbys call it "The Cake" - nothing fancy, no need for a description of which one, it's just "The Cake". My mom, Nancie, makes it with love for Thanksgiving, Christmas, my dad, Eddie's birthday and if she's feeling moved on the high holy days (as a good Episcopalian does), we get an extra one at Easter.

I knew this beloved recipe came from my grandmother, DeDe, but had no idea about the funny way it came to our family until writing this for you today.

My grandmother, Dorothy, and my grandfather, Graham, moved to Florida from South Carolina in the early 50s with their daughters. My grandfather worked for a company called Belk Lindsey as their advertising manager. They were apparently pretty social back in the day – even with the country club set –and went to his boss’s house for a dinner party.


Mrs. Quattlebaum (that was really their name) served this cake as the dessert. It was her mom’s recipe. My grandfather always loved it and that is why my grandmother always made it! My mom and dad have picked up on the tradition and it's now my dad's favorite too. I hope to continue the tradition with my husband, Grant, and our future family. It's more than "The Cake" - it's a slice of our family history. That warms my heart every holiday.

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The CAKE
3 1/2 cups of plain flour
2 1/4 cups sugar
½ cup of butter (no substitute)
6 eggs
2/3 cup heavy cream
½ teaspoon vanilla
1 Tablespoon baking powder
2 pounds white raisins
1 quart pecans chopped
Dash of salt

Method: 
Preheat oven to 325 degrees. Soften the butter for about 30 minutes out of the fridge. Cream the butter and sugar. Add room temperature eggs, one at a time, to butter and sugar. Sift the dry ingredients together, and add to butter mixture along with the heavy cream and vanilla. Slowly fold in the raisins and the pecans. Then spoon mixture into a greased and floured tube or Bundt pan. Cook about 2 1/2 hours. Check with a long toothpick. Cool before turning out onto a plate. Cover and store after cooled. (I love it for breakfast! Toasted with butter!)