This is a simple, rich, and moist cake for which you should choose your butter (and your friends) wisely. Easily made in California and a handful of other states, the number of which are increasing every four years or so, it’s perhaps a dessert best enjoyed at the beginning of the meal. In the words of Alice B. Toklas describing the Haschich Fudge in her 1954 bestseller The Alice B. Toklas Cook Book: “This is the food of Paradise—of Baudelaire’s Artificial Paradises: it might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extension of one’s personality on several simultaneous planes are to be complacently expected.”