Dear Reader,
Congratulations to the winners of the National Library Week giveaways:
Shower Steamers: Peggy T.
"There is No Friend as Loyal as a Book--Hemingway" Socks: Teresa N., Lawrence County Public Library
Burt's Bees Hand Care set: Karen S.
Leather bookmarks: Sandy L., Director, Whittemore Public Library
Bath bombs: Elaine S.
Peacock gel pens: Juanita B.
If you're feeling like baking, I'm recommending the recipe (below) that I found years and years ago, in the "KitchenAid Cookbook" that was included with my very first KitchenAid counter mixer. The ingredients are all things you most likely have in your cupboard. If you don't have the 2 tablespoons of dark rum, try substituting 2 tablespoons of one of these: white grape, apple, or pineapple juice, apple cider, almond extract or plain water.
WACKY CHOCOLATE BUNDT CAKE
A chocolate lover's delight
2 1/4 cups all-purpose flour
1 1/2 cups sugar
4 1/2 T cocoa
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup vegetable oil
1 1/2 T white vinegar
1 1/2 tsp vanilla
1 1/4 cups milk
2 T dark rum
Sift flour, sugar, cocoa, soda and salt into a bowl. Make a well and add oil, vinegar and vanilla. Beat at medium speed for 30 seconds. Stop and scrape the bowl.
Add milk and rum. Beat 30 seconds on low, stop and scrape the bowl again. Then beat on med-high for 1 minute, making sure everything is mixed, but don't over beat.
Pour batter into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool in pan for 10 minutes, then remove and cool on a wire rack.
Happy baking--real happy eating!
Thanks for reading with me. It's so good to read with friends.
Keep washing your hands and singing,
Suzanne Beecher
Suzanne@DearReader.com
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