AKA Theopolis Wonderbread
 
Buon Giorno, my pretties!  Welcome to my scintillating Page of Poop!  Within these hallowed cyber-walls, you will find plenty to keep your reading muscles busy.  I’d like to start by introducing myself.  How do you do?  My name is Michael Vullo. I happen to play the guitar in a swingin’ combo called The Funkabilly Playboys.  Later in the program, I will go into the full boring details on how I came to be.  Also, I can be called upon to answer any questions about my fellow band members you may feel the need to ask, such as:
 
  • What’s Chuck’s favorite Molly Hatchet song?
  • What is the weight of Bongo’s liver? (in kilos)
  • Is Tim really a soccer mom?
  • Are Scott and I really lovers? (shhh!)

These are just sample questions.  Please feel free to make up your own.

Hopefully, every other week I’ll be updating this page with new and interesting recipes for your Holly Hobby oven.

Like this one—I got it from Bongo!

CHOCOLATE-ORANGE GUINNESS CAKE

8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 t Baking powder
1 pn Salt
2 T Cocoa (rounded T's)

Grated rind of 1 orange
4 Eggs
1/2 c Guinness

ICING

4 oz Butter
8 oz Confectioners' sugar
Orange(juice, grated rind)

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. . Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top. Serve with plenty of Guinness.

That’s all for now. Keep those cards and letters coming. Hope to see you at the next gig.

~Funkabilly Mike~