Children are warned through cautionary tales about two entities of which too much of is a bad thing. Dessert and Alcohol. Too much will make you fat. Too much will make you a lush. Too much will rot your teeth. Too much will impair your decision making. Too much......

Being the child who always did the opposite of what my mother told me, desserts with alcohol, bananas foster, 50's style punches, trifles and rum soaked puddings seemed tantalizing, retro, glamourous. I could picture Rita Hayworth and Hedy Lemarr sitting around eating baked alaska and doing shots, talking men and anti-Nazi patents, leaving rings of lipstick on martini glasses and around the base of their dessert forks alike.

My mother-in-law makes a Kahlua cake, which is as decadent as it sounds (and slightly ironic being that she herself does not drink). This cake reminds me of the chocolate donut donuts that my father brought home from Tim Horton's in Ft. Lauderdale when I was 7-if you eat it right when she makes it. If you wait 2, nay, 3 days-it is a delightful cocktail fit for the Golfing Club in Bringing Up Baby. So enamored was I with this cake, inspired with Alton Brown's episode, 'The Proof is in the Pudding', and finding it adorable that my husband called a hypothetical food blog, "wasteycakes", that unto a cooking, mostly dessert cooking, with alcohol shall henceforth be chronicled here. So a little bit bartender, a little bit MadMen cookbook, and Too much of that you are warned of not having too much.