Make Living Sweet: To-Do

Wednesday, May 19, 2010

To-Do

I have two weeks to get organized before my daughter and her sweet family come to stay for a month. As I look around I am a bit overwhelmed. I have a calendar on the fridge listing all of the to-do items and the best day to-do them on. I found this quote by Arthur Godfrey that helps me see the whole picture:

Even if you are on the right track,
you will get run over if you just stand there

Gotta get moving.

2 comments:

GregMay 19, 2010
She won't care either way. She's just excited to come home ;)
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They call me grandmaMay 20, 2010
It is for me that I am doing this--gotta find the sewing room floor. I am so excited--it is white with a blue stencil and I caught a glimpse of it yesterday!!
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Rich Moist Chocolate Cake

1 box chocolate cake mix
1 cup sugar
1 cup flour
3/4 tsp salt
1 1/3 cup water
3 Tlb vegetable oil
1 tsp vanilla
1/4 cup cocoa powder
1 cup sour cream
3 eggs
Mini Chocolate chips
Place dry ingredients in bowl and mix together. Add the remaining ingredients (except chocolate chips) and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, Sprinkle chocolate chips across the top and lightly tap them into the batter. Bake at 350 degrees: 2-9" rounds for 30-35 minutes; 9"x13" for 35-40 minutes. Cool on a rack for 10-15 minutes then remove from pans, wrap in waxed paper and plastic wrap while still a little warm and freeze.

Buttercream frosting:
1/3 cup softened butter
4 cups powdered sugar
1 Tlb vanilla
1 tsp almond flavoring
1/2 cup whipping cream
Beat butter till soft. add 2 Tbls cream and blend. Alternately add 1 cup powdered sugar with 2 Tlbs cream. Half way through add the flavorings then continue to alternate sugar and cream. Continue to beat until light, creamy and of a spreading consistency, adjusting sugar or cream as needed.

Cream filling:
1 large box instant white chocolate pudding mix
3 cups whipping cream
Mix together with a wire whisk as directed on package. Place in fridge until filling time.

Building the cake:
Remove frozen cakes from wrappings. Place a small dollop of frosting in center of plate. I like to slice the cake layers in half. Place first half layer on plate, spread not quite to the edge with 1/3 of the cream filling, place second half layer on top and spread with 1/3 cream filling, place 3rd half layer on top and spread with last 1/3 of cream filling. Place last half layer on top with uncut side to top for a smooth surface.

Spread buttercream frosting over top and sides of cake. Sprinkle top with mini chocolate chips. Store in fridge. Serve cold with a large glass of milk.

Wednesday, May 19, 2010

To-Do

2 comments:

They Call Me Grandma

Rich Moist Chocolate Cake

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