Make Living Sweet: perfect summer day

Tuesday, June 26, 2012

perfect summer day

Today was the perfect summer day.

It was neither hot nor cold--just perfect.

The grand children played happily in the yard

We had grilled corn and fresh fruit with lentils for dinner--easily made and cleaned up

The hammock beckoned as the ice cream maker did it's work

We took a delightful stroll through the neighborhood

The ice cream tasted delicious just before bath and bedtime

A happy, relaxing summer day

Perfect

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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.

Tuesday, June 26, 2012

perfect summer day

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Rich Moist Chocolate Cake

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