May 9, 2011


Good Morning!  Casey here and...I survived iNSD...and it was a blast!  Oh the sales, the fun, the lack of sleep, and the deals!!  There were lots of great kits, templates, grab bags and more available for relatively cheap and I got my fair share. For Mother's Day my husband told me to get what I wanted.  He knows how much I enjoy scrapping and he loves to look at my pages too.  He is so supportive of me...I am too blessed.  Then came Mother's Day and it was wonderful!  Sleeping in, pancake breakfast (prepared by the Wonderful Hubby), and then all sorts of fun and snuggling with the baby.  

One thing that I wanted to share this morning is a recipe for Chocolate Pound Cake...I tried this and it is rather yummy!!  


3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups margarine, melted
3 cups white sugar
1 cup milk
5 eggs
1 tablespoon vanilla extract
1 can Duncan Hines Icing

Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Ice with Duncan Hines Chocolate icing

Notice there is a slice taken out of it...even before I could get it iced;)

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