When it's the middle of the week and it's been a while since I've made a dessert, I'll sometimes take a cake recipe and halve it, baking it in my 8" x 8" Fire King dish. That's what I did this time, but following is the recipe for the complete two layer cake.
4 cups powdered sugar
Tom Fitzmorris' email earlier this week mentioned that this year, 31 restaurants are doing a Reveillon menu in New Orleans. Back in college, I had a friend whose family always had Reveillon after Christmas midnight Mass, but in New Orleans the restaurants have gotten into the custom of doing a Reveillon menu during the entire month of December.