Make Living Sweet: -Barbie and Ken

Thursday, October 28, 2010

-Barbie and Ken

Day four of CELEBRATION WEEK IN OCTOBER

Today we celebrate the 10th anniversary of the union between Cara and Greg.

She was the tall, pretty Barbie-like bank teller--he the tall, handsome Ken.

He literally made her fall out of her chair.

She was head over heels, so was he.

They have made a wonderful marriage, depending on each other, each giving 100% to the relationship. He is patient. She is encouraging. He is strong. She is artistic. They work together to make it happen.

Together they are so different than they were as individuals 10 years ago. They were good then, today they are wonderful.

They have been blessed with 3 healthy, active and happy children.

My daughter is happy.

I am happy.

Happy Anniversary Cara and Greg--may you celebrate forever

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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.

Thursday, October 28, 2010

-Barbie and Ken

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They Call Me Grandma

Rich Moist Chocolate Cake

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