Something to think about...

Mary Engelbreit--Pinetrest

BEST CHOCOLATE CAKE EVER

Somehow I was struck with the thought that the best place to start recipe-wise was to give you, as a gift, the makings for the most delicious chocolate cake I've ever eaten.  Now it's vegan, but don't let that give you a hiccough in your mind.  I'm actually afraid sometimes to make it, because I know I won't be able to leave it alone...but let's press on with the ingredients and see if perhaps you don't have better self-control that I do.  If you don't, we can just kick ourselves, sit down and have another piece together, and then smile.

3 cups unbleached FLOUR

2 cups SUGAR

1/2 cup UNSWEETENED COCOA POWDER

2 tsp BAKING SODA

1 tsp SALT

2 cups COLD WATER (or 1 cup water, 1 cup cold coffee)

1 cup VEGETABLE OIL

1 Tbsp VANILLA EXTRACT

1 bag (12 oz) SEMI-SWEET CHOCOLATE CHIPS

(Note:  Ghirardelli brand contains no animal products)

1/2 cup PEANUT BUTTER

1/2 to 3/4 cup DRIED CHERRIES (Optional)

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan or two 9-inch round cake pans with nonstick spray, or coat with oil.

Sift flour, sugar, cocoa, baking soda and salt into a medium bowl.  Mix water (and coffee-the best!), oil and vanilla in a large mixing bowl.  Stir in dry ingredients, beating until well blended.  Stir in peanut butter and then chocolate chips until well mixed.  Add optional dried cherries if so desired, but don't over-mix.  Personally I think the cherries make it.  And the cold coffee!

Pour into 9 x 13 pan and bake 55-60 minutes or until cake tester comes out clean.  Do not over-bake!  For the two 9-inch pans bake 35 minutes or until done.  This recipe can also be used for cupcakes:  line muffin tins with cupcake liners and fill 2/3 full with batter, then bake about 18-20 minutes or until done.  Remove to cooling rack.

Now most recipes say "frost when cool".  I don't do this with this cake.  I make up the following frosting, poke holes in the warm cake with my cake tester, and then pour the frosting over.  This way it seeps into the cake and makes it very moist.

CHOCOLATE CAKE FROSTING

1 cup POWDERED SUGAR

5 Tbsp BUTTER

1/3 cup WHOLE MILK or CREAM

1/2 pkg (6 or 8 oz) SEMI-SWEET CHOCOLATE PIECES

In small saucepan combine sugar, butter and milk.  Bring to boil over medium heat, stirring constantly, 1 minute.

Remove from heat.  Stir in chocolate pieces until smooth.  Pour over cake.

To begin with I'd like to post photos of my dear family members, namely my Honeyman Claud, our son Erik and family, and our daughter Stephanie's family.  They are very dear to me, and perhaps to some of you too!

Isn't he the most photogenic?  Sweet too.

Erik, Beca, Peregrine, Poppy, Raphi and Pearl
Adventuring in Panama

Neil, Stephanie, and Claire Noel
Let's talk about photogenic...
They are the Canadian contingent.