Another week, another Wednesday to be unplugged. I must confess I will be doing a little work this Wednesday…we’re heading up to Duluth tomorrow for the rest of the week, taking in the Bayfront Blues Festival…a sign that we’re starting the last days of summer.
QUOTE OF THE WEEK
“Three things in human life are important. The first is to be kind. The second is to be kind. And the third is to be kind.” ~ Henry James
We are in the midst of birthday season in our family…another one celebrated last week.
RECIPE OF THE WEEK
Chocolate cake is Kennedy’s favorite so I figured Hershey’s Kitchens was a good place to find a recipe. I made it in three layers and it slid around a bit in the hot summer at the park, but it still tasted good.
HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
from Hershey’s Kitchens
CAKE
- 2 cups sugar
- 1 – 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1 – 1/2 teaspoons baking powder
- 1 – 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, mil, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted n the center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely and frost.
FROSTING
- 1 stick (1/2 cup) butter or margarine
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup mil
- 1 teaspon vailla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
