Recipe: One-Bowl Chocolate Mocha Cream Cake

Why this recipe? Cake is my favorite dessert—especially frosted cake.

If there anyone you'd like to mention who had an influence on you in developing this recipe or entering this contest? My husband, Todd, for his all-around good nature and willingness to put up with weeks of experimental dishes.

Overall, what did you think about the cook-off? It was more intimate than I expected. We were treated like friends of CL rather than contestants in some big PR event, and we really got to know everyone behind the scenes. Best of all, even though it was a competition, I made friends with the other contestants, many of whom I correspond with regularly and who I imagine will be lifelong friends. One nice thing about competing in contests like this is you meet people who come from diverse backgrounds, but who have just enough of a fun streak to feel they have a shot at getting into a cooking contest.

How did you feel the day of the contest? Nervous? Excited? With Katrina hovering over us, my emotions were mixed and it was all a bit surreal. But overall, it was nervousness and excitement. I was less nervous in the kitchen than at the awards dinner. Cooking in the CL kitchens is like cooking at home -- but easier! Everything is right where you need it. So I wasn't so nervous doing the actual cooking, but was nervous when it came time to be judged.

If you were giving a friend advice about entering a cooking contest, what would you tell them? Just do it! People talk about it, but somehow never find the time. I'd also tell them to Google all their ideas and make sure they haven't been done already. If their ideas have been done, then perfect their version to make sure it's the best. Give it a unique selling point and make the product the star. The point of a lot of contests is to show ways to use a sponsor product. Show a unique way to use that sponsor's product and use a lot of it. The sponsors are relying on contestants to make their products shine. Also, and this is something I'm just now starting to "get" rather than concentrate on how many sponsor products you use, concentrate on using one and using it creatively. Also, get ideas from restaurants and cookbooks, but streamline them. A lot of foodie types like to spend 30 minutes just chopping and prepping, but a lot of people just don't have the time or want to. Streamline as much as possible and try not to create a recipe which uses twenty different dishes or appliances.