I'm back from a fantastic vacation with my family. It was just what we needed so that we could come back refreshed. If you have never been to Southern Missouri/Northern Arkansas (specifically, Eureka Springs), you are missing out! It's a quaint little town that is filled with artists and their shops, and others who allow people to come in to their studios to watch them work. The living is much slower than city life, and that was what we needed to fully relax on this vacation.
Thank you to all of my blogging friends who helped keep my little blog going while I was away! I do hope you will visit their blogs as they are all fabulous!
When we arrived in Kansas City (that was our first stop of our vacation), My Mom had made my favorite cake - Red Devil's Food Cake. It was our birthday cake growing up and back then she would decorate the icing so that it looked kind of tie-dyed. One of these days I'm going to make one like that for my boys. This cake is really my perfect chocolate cake. It's dense with little crumb and so moist. It's actually even better after it has been in the refrigerator for a day. You can use your favorite icing on it, but my mom changed her usual buttercream by subbing in cream cheese for the butter. And, it was wonderful - and not overly sweet as buttercream often is.
|From Family, Friends and Food|
Now, do you see that beautiful dish? Well, that was My Grandma's china and I just love the delicate flowers on it. After My Grandparents had been married quite some time, My Grandpa bought this set of china for My Grandma. Of course, he couldn't just give it to her all wrapped up. He sent her on a scavenger hunt for it through their house! How cute is that?
Next time you need to make a fabulously, moist cake for family or friends try this one! You won't be disappointed!
Red Devil's Food Cake
Source: My Mom
1/2 cup butter or oil
2 cups sugar
1/2 cup sour milk
2 cups flour
1/2 cup cocoa
2 teaspoons baking soda
1 cup boiling water
1 teasoon vanilla
Preheat oven to 350 degrees.
Cream butter & sugar together. Add well-beaten eggs and sour milk.
Sift together cocoa, flour, and baking soda. Add to the creamed mixture. Then, add vanilla and finally the boiling water.
Bake in a sheet pan (or bundt pan) for 30-40 minutes.