chocolate cake

A day at the farm

What wonderful weekend weather we had. Mid-70’s both days and just perfect for a fall harvest festival… and birthday party.

It’s Daughter’s annual plan – and her friends wait for it, asking every August if “we’re still on for the party”. There’s a corn maze – that took the girls an hour and 14 minutes to get through, lol – hay rides, colonial cooking demonstrations, arcade games, carnival rides, live music, cotton candy, funnel cakes, greasy bratwurst, sausages and hamburgers, butter-drenched roasted corn, face painting, scarecrow-making and empty pockets by day’s end. But… it was such fun and we’ll do it again next year as every year.

During the colonial cooking demonstration, they churned butter, made bread, corn chowder soup, and cinnamon water.  For $2.00 you could have a taste of everything and everything was delicious.

The corn maze is different every year and, honestly, even if it were the same I doubt the girls would find their way out. They have way too much fun getting lost inside of it.

After rides galore and lots of laughs, we closed up the festival and trekked over to the boulevard for a Hibachi dinner. What a fun way to end the day. The girls loved the show the chef put on for them and, surprisingly, tried a little bit of everything he made – including scallops! How’s that for adventurous young ladies?

Of course, afterward, we headed to my house and I took out the cake. I was a little upset with it because, for some reason, it seemed to tilt left. Ah well. I’m not an expert cake-maker. Still… the best part for me was when I took it out and all the girls whipped out their cameras to take pictures of it. lol. What fun.

All in all it was a wonderful day and I know all of those blossoming young ladies will remember the simple fun at the fair each year for Daughter’s birthday.

Here’s just a short taste of our day with photos of the cake at the end. 🙂

(I don’t know how to embed video without first uploading it to youtube. Any ideas?)

[youtube=”<a href=”http://www.youtube.com/v/0gUUepHmo8Q&hl=en]”

And because I must be getting older along with my daughter, I now realize, I’ve already posted the recipe for this cake. And here, I thought I was going to share it with y’all for the first time. Well… this cake is so good, it’s worth sharing again, so check it out – Chocolate Decadence.

Chocolate Decadence

Though the title of this post is deliciously tempting, be assured, if you or someone you love is allergic to chocolate, you can substitute CAROB powder for the cocoa powder and have the same scrumptious and devilish treat. I know because I’m allergic to chocolate and make this with carob all the time. Daughter and hubby actually prefer the carob, so I’m certainly a happy camper.

(btw – carob powder can be purchased in most health food stores. Use it the same as cocoa powder. In everything and in the same amounts)

I do wish I had a photo of this yummy cake. Alas, this cake is devoured so quickly there isn’t time for me to take its portrait. Yum!

Ready?

Fudgy 2-Layer Chocolate (or CAROB) Cake

45 minutes preparation ~ 25-30 minutes baking

Ingredients:
1 ¾ cups flour
1 cup unsweetened cocoa (or CAROB) powder
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1/8 teaspoon salt
¾ cup butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
chocolate frosting (or… completely combine vanilla frosting with 2-3 tablespoons of carob powder)
optional – sweetened chocolate (or carob) bar for garnish

1. Preheat over to 350*

2. Line bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with cocoa (or carob) powder.

3. Mix flour, cocoa (or carob), baking soda, baking powder and salt. In another bowl, beat butter and both sugars until light and fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla.

4. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans.

5. Bake cakes 25 – 30 minutes, test for doneness. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely.

6. Place 1 cake layer on serving plate and spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Sprinkle with sweetened cocoa (or carob) shavings.

ENJOY!!!! And please – let me know what you think.