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  • Making it With Mom: Best Ever Chocolate Cake and Icing

    Happy Tuesday ya’ll! Well, I don’t know about you guys but with all the rain coming I think I just want to stay indoors and bake. If only if it was that easy right?! Here lately I’ve been down in the dumps. Cancer can get the best of your emotional spirit at times. It’s the first thing on my in the mornings and the last thing on my mind before bed. In fact during the night, I’ll wake up and silently scream out: I HATE YOU CANCER, cry, repeat and then I’ll carry on about my business which, then will leave me praying thanking the Lord above for the many blessings and memories I’ve shared with my mom.
    This is what’s so great about blogging for me. I love posting pictures, my ideas and thoughts. I’m so grateful for my blog and for all the wonderful opportunities it has brought me but most of all the memories to look back on with my child.
    I hope you have a very sweet tooth today!
    Xoxo – love your mothers,


    2 Cups all-purpose flour
    2 cups granulated sugar
    ½ cup unsweetened cocoa powder
    1 ½ teaspoons baking soda
    ¼ teaspoon salt
    ½ cup vegetable shortening
    1 cup milk
    ½ cup cold black coffee
    1 teaspoon vanilla extract
    2 large eggs

    I cup unsweetened cocoa powder
    ½ cup softened butter
    ½ cup light corn syrup
    ½ teaspoon vanilla extract
    ¼ salt
    ¼ cup warm water
    4 cups confectioners’ sugar
    1 cup chopped walnuts divided (optional)


    Preheat over to 350F. Grease and flour two 9-inch cake pans. In a large, mix the flour, sugar, cocoa powder, baking soda and salt.
    Beat in the shortening with an electric mixer on low speed. Beat in the milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes.
    Pour the batter into the prepared pans; smooth with a spatula. Bake the cakes in the middle of the oven until a toothpick inserted in the centers comes out clean. 30-55 minutes. Cool the cakes in the pans for 5 minutes then turn the cakes onto wire racks to cool completely.
    For the Frosting:
    Combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water, mix well. Beat in the confectioners’ sugar in two batches. Beat until smooth.
    Place on layer top side down on a large, flat plate. Spread with 1 cup of the frosting, sprinkle with 2/3 cup walnuts (optional)


    *** how cute is this pot holder by the way


    What does your sweet tooth love?



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