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”

 

Ingredients:  

1 box yellow cake mix

½ cup oil

8 ounces sour cream

4 eggs

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.