Make Living Sweet: Class and Style

Thursday, December 30, 2010

Class and Style

A few years ago I gave my daughter an award for her class and style. She knows how to make all things look easy.

She is a whizz with coupons and can stretch her budget amazingly. She has been wonderful to do research and help me find things to improve my home and make my life easier.

She is a great homemaker and mother to her three little ones. She and her husband have made a wonderful life together.

Today we celebrate her birthday. I don't think she knows how old she is--when she was a teenager she was always telling her age to be older--now she celebrates her 29th birthday over and over again. Whatever her age it only matters that she can do it with class and style.

Happy Birthday my daughter. I love you.

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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, December 30, 2010

Class and Style

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They Call Me Grandma

Rich Moist Chocolate Cake

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