This past Sunday I celebrated my 39th birthday and although I know they say age is only a number I’m really starting to feel the effects of getting older. For example: I’m starting to forget things…simple things…like buying the sugar I needed to make my cake. I know it sounds minor but when you’re all set to bake and realize you’re missing an essential ingredient it’s truly a hassle. And I can’t stop thinking....how could I forget sugar?
Deciding on what kind of cake to make had been hard enough. I knew I wanted chocolate and some sort of cherry filling but I just couldn’t find the perfect recipe. One or more of the components, in every recipe I found, just wasn’t right. So after going through tons of cookbooks I ended up piecing together a cake of my liking from various different sources.
It wasn’t until I had preheated the oven and had most of the ingredients measured out that I realized I had forgotten to buy the sugar. I wasn’t about to run back out to the store (I’m old, remember) so I started digging through the pantry. I found a box of Sugar In The Raw; the front of which said that it was “perfect for baking." I thought to myself “this could work”... so I tried it…and it worked fine. Just think I never would have known to substitute Sugar In The Raw if I were younger and didn’t forget simple things like buying sugar.
So getting older might not be all that bad. They say you live and learn…I guess that’s true.
(old family recipe)
1 cup cold water
1 stick butter
1/2 cup cocoa
2 cups sugar
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup sour cream
1. Heat oven to 350°F. Grease and flour your pan.
2. Stir together flour, cocoa, baking soda and salt in large bowl.
3. Cream butter and sugar in a mixing bowl at medium speed. Add eggs one at a time mixing after each addition. Add sour cream beat well. Alternate between dry ingredients and water mixing just until combined. Pour batter into prepared pans.
4. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
One Bowl Butter Cream Frosting
(Phylis's famous frosting)
6 Tablespoons butter, softened
1/2 cup Cocoa
2 2/3 cup confectioners sugar
1/3 cup milk
1 teaspoon vanilla
In a small bowl, cream butter. Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency. (additional milk may be needed) blend in vanilla.
1 small jar cherry preserves