Summer of Cake - Part Two

You've waited so long. I know it's been hard, but I promise this cake is worth the wait. So, without further delay, I give you:

Teri's Lemon Cake

This is it you say? Foolish, foolish reader! Don't you know that a cake cannot be judged by a picture? Trust Annie on this! Teri's Lemon Cake is oh so lemony. It's beyond those lemon bars. It will ravish your taste buds and you'll beg for more. I know this because it happens every time I make it. They always ask for seconds. Preachers, teachers, mom's and dad's, they always want a second slice of Lemon Cake. Ahhhh, beloved Lemon cake! Thank you dear Teri for sharing this amazing, crowd pleasing cake.



The key ingredient is something you just might already have in your kitchen.

Teri's Lemon Cake

1 pkg lemon gelatin 3oz
1 cup boiling water (dissolve gelatin and let cool)
4 eggs
3/4 cup veg. Oil
1 pkg lemon cake mix



Beat eggs, oil, and dissolved gelatin - add cake mix and blend at med speed for two minutes.



Bake 350 degrees for 30-45 min.

Cool

Blend well 2 cups powdered sugar and 1/2 lemon juice.

Poke small holes with toothpick into top of cake. Pour lemon juice mixture slowly over cake.

Gently spread with back of spoon until all juice is evenly spread over-cake (let some run down the side of cake)

Serve cold



The Singer llllooovvveeedd her some lemon cake!

Bake it. Eat it. You know you want to!

Then come back and leave me some sugar.

Summer of Cake - Part One

In the beginning...there was flour, cocoa, sugar, salt, baking powder, baking soda...




Into the oven my lovelies!(is it just me, or do you see a butterfly in the batter of the nearest pan?)



It so sad...cake seldom lasts long...

Won't you join Patti and I for the summer of cake?

The Summer of Cake

My bloggy pal, Patti from Welcome to the Patti-o is celebrating the summer of cake. This also happens to be the year of strength.

Patti’s just funny that way.

I’ve been reading Patti’s stuff for some time now and I know that many of you do as well. It’s becoming a dream of mine to travel to Texas (I know…Texas!) and meet this crazy, marathon running, former homeschooling, mixer of fruity umbrella drinks, conservative political writer, in person.

If I do ever get down her way…just you watch out. There’s sure to be a good time had by all. Aside from dipping my tootsies in her tiny pool (because I’d be melting in the Texas heat), we’d bake. We couldn’t go for a run because I could never NEVER never keep up with her. She ran the big one baby and my injured water buffalo gait will never do. No sirree.

Anyway, my point (yes I do to have one!), is that it is the summer of cake and I want to send Patti my very favorite chocolate-mocha cake recipe. It’s to die for. It’s so good it doesn’t even need frosting. Yes. It. Is. That. Good.

The ONLY Chocolate Cake You'll Ever Need

1 3/4 cups flour
2 cups granulated sugar
3/4 cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup sour milk (1 cup milk + 1 tablespoon white vinegar; let set for five minutes before using)
1/2 cup vegetable oil
2 large eggs (or 3 medium)
1 tsp vanilla
1 cup freshly brewed, hot coffee

Preheat oven to 350 degrees. Spray two 8-inch rounds. Make your sour milk and remember to let it set for five minutes before using.

Blend together flour, sugar, cocoa, baking soda, baking powder and salt.

In a separate bowl combine sour milk, oil, eggs, and vanilla. Using an electric mixer slowly add the wet ingredients to the dry. Now add the coffee and stir just until combined.

Pour batter into the prepared pans and bake for 35-40 minutes.

Mocha Frosting

6 ounces good semi-sweet chocolate (do not use chocolate chips!)
2 sticks butter
1 large egg yolk
1 tsp vanilla
1 1/4 cups sifted confectioners' sugar
1 T. instant Folgers coffee powder

Chop the chocolate and melt in a double-boiler (or use a metal bowl over pot of boiling water). Stir until melted then allow to cool to room temperature.

Beat the butter until light and fluffy (3 minutes or so). Add the egg yolk and vanilla and beat another 3 minutes on medium speed. Slowly add the sifted confectioners' sugar. Dissolve the coffee powder in 2 tablespoons of the hottest tap water. On low speed, add the melted chocolate and the coffee to the butter mixture until blended. DO NOT OVERMIX OR WHIP.

Now frost that cake and dig in.

And don’t forget a big glass of milk!

I’ll do my best to post pictures of this lovely, delicious, moist cake later this week. For now, I’ve got to go for a run! I think I just gained weight posting this recipe!

And if you are all very good children, perhaps I’ll post my Banana Whipped Cream cake recipe. The one I make for Beloved’s birthday every year. The one I make ONCE a year. It’s the cake that makes my Beloved look at me with misty eyes and declare me his queen, between mouthfuls of yummy goodness, that is.

Great cake will do that to a man.