It’s been awhile since I’ve had time to post to my blog so thought I’d try to update a few things tonight. I’ve had company from out-of-town and a few other obligations that’s kept me away…SO, time to post again! My older sister Donna was visiting from Missouri, and my younger sister from Savannah, Georgia. I had such a great time while they were visiting me here in Pensacola! The time flew by while they were here! I hated to see them go, but I’ll be going to Savannah in July for the birth of my third grand-baby whom I can’t wait to meet!
Anyway, back to the business of getting my blog updated! The recipe posted below is one I’ve posted before, but I posted it as a bundt cake. I think I love this recipe as a bundt cake best, but it works well as a layer cake also. I had a request from work to make a cake for our Commander at the Navy hospital (she recently got married), so I thought this would be an appropriate cake as a celebration cake! lol
I saw a cake on another blog called “I Am Baker,” and I fell in love with her rose cake. Now I’m no professional, but I thought I’d give it a try anyway, if I messed up, I could always smooth it out and do something different! The finished cake looked great to me, but not nearly as great as the one I saw on “I Am Baker!” This lady does amazing things with cakes! Anyway, I was pretty happy with my cake and I had lots of compliments from everyone! Thank you “I Am Baker!”
“Better Than Sex Layer Cake”
1 box yellow cake mix
½ cup oil
8 ounces sour cream
½ cup water
1 (3-ounce) vanilla pudding (NOT INSTANT)
6 ounces semi-sweet chocolate chips
1 bar (3-4 ounce) German Sweet Chocolate (grated)
Semi-Sweet Chocolate Chips (for decorating top of cake)
Mix all ingredients together and beat well. Stir in chocolate chips and fold in grated chocolate. Bake in a greased and floured tube pan at 350 for 1 hour or until done. If baking a round layer cake, grease and flour 2- 8 inch or 2- 9 inch cake pans, bake for 30 minutes or until a toothpick inserted in the center comes out clean.
*hint: to help chocolate chips from going to the bottom, lightly flour before adding to cake batter, or use mini semi-sweet chocolate chips. I love the chocolate at the bottom, it gives an extra surprise you’re not expecting, but either way you do it will be loved!
The Icing I used on this cake is “Wilton Class Icing.”
This recipe makes a lot of icing, so you can half the recipe and still have enough to ice an 8″ or 9″ cake.
Wilton Class Icing
2 pounds of confectioner sugar (sifted) 8 cups
2 teaspoons Wilton Clear Butter Extract (sold at Wal-Mart and craft stores)
2 Tablespoons Wilton Meringue Powder (sold at Wal-Mart and craft stores)
8 Tablespoons water (can use less)
2 cups Crisco
Mix all ingredients together and mix until smooth and whippy.
Anyway left-over icing can be refrigerated up to 2 weeks in the fridge. Icing can also be frozen.