
I'll explain this picture at the bottom--I couldn't figure out how to get it there!
We've had a great weekend, and not just because it has ended with this wonderful chocolate cake!
Yesterday I had an all day class to get my CPR and first aid certification. I was glad to learn these new skills, and at the rate that Parker inhales his food, I probably should have done this quite a while ago! Adam did a great job with the kids. They had the whole place cleaned top to bottom, thanks to Adam's excellent guidance, by the time I got home. The thought definitely crossed my mind that I should leave them all together more often--My closets would certainly thank me!
We had stake conference this weekend too. Adam went to the leadership training session and then I was going to go to the adult session by myself (twice on my own in one day!). However, our friend called about an hour before the session was to start and said that he would be watching his kids (who are the same ages as our kids) and he wanted to know if we'd like to bring our kids over too so we could go together. We took him up on that a.s.a.p. and thoroughly enjoyed the meeting.
Onto the chocolate. This cake recipe is one of my all-time favorites. I always have everything on hand to make it, and since it doesn't contain any eggs or butter to up the fat content, I feel justified in making it more often. The Hershey's frosting I put on top of it adds only a smidgy bit to the guilt factor, but it's not anything over which I lose sleep--Enjoy!
Wacky Cake
(America’s Test Kitchen—the Lost Recipes Series)
1 ½ c. all-purpose flour
¾ c. sugar
¼ c. cocoa powder
¾ t. baking soda
½ t. salt
5T. vegetable oil
1 T. white vinegar
1 t. vanilla extract
1 c. water
Heat oven to 350 degrees. Spray an 8 in. square baking pan or a 9 x 17 in. pan
Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl (or in the pan in which it will be baked. Make three craters (1 large, and 2 small). Add oil to the large crater and vinegar and vanilla to the small ones. Pour water over all and mix together.
IMMEDIATELY put the mix into pan (if it’s not there) and place in the oven (the baking soda and vinegar start working immediately to help the cake rise).
Bake until toothpick inserted comes out clean, 20-30 minutes. Cool in pan, then dust with confectioner’s sugar or prepare Hershey’s “Perfectly Chocolate” Chocolate Frosting
Hershey’s “Perfectly Chocolate” Chocolate Frosting
1/4 c. (½ stick) butter
1/3 c. cocoa powder
1 ½ c. powdered sugar
1/3 c. milk ( you may or may not need all this amount, depending on the desired consistency)
1t.vanilla
1 ½ t. cinnamon (optional—adds a Mexican hot chocolate flare!)
Melt the butter a bowl in the microwave. Add cocoa powder and sugar and briefly blend.
Add milk to get the desired consistency.
Add in vanilla and/or cinnamon.
The ratios in this recipe make enough frosting for a 9 x 17 in. cake. Double the ingredients to make enough frosting for a sheet cake or a layer cake.
Okay, one final tidbit for the day. My friend Elise told me about one of the greatest websites. It's called picnik.com and you can upload pictures from your computer, edit them on the site and then save them directly back in to your files. There are borders, fonts, color changes, and a host of other fun tools. I saw on a blog not too long ago an idea where the author took a picture of her house and used an editing program to makea black and white pencil sketch out of it. She had created a small, framed collection of the homes where she and her family had lived over the years. I thought that was such a fun idea that I tried it on the picnik site with a picture of our Omaha house ( the only picture I have of our current house is with the "for sale" sign and a garbage can in front--not exactly the nostalgia I was hoping to create). Anyway, go check out the site and see what fun you can have!