Many appologies for the lack of posts! Clearly we are off to a slow start with this project, thanks to exams and graduation for Barbi and a house full of company for Jan. Hopefully life will slow down in the next few weeks if we’re lucky.
In the midst of all the end-of-school-year craziness, Mother’s Day kinda snuck up on me (I know.. world’s worst daughter). I managed to grab a sweet gift (monogramed note cards from Minted.com), but the guys had a little trouble. Noticing the absense of gift-wrapping requests or flower advice, I sent out a text message enquiry around 10:30 Saturday night. Mass panic followed, as I suspected, but a midnight Walmart run successfully solved the near disaster and I earned a renewed big-sister respect. We’ll see how long THAT lasts..
Anyway, this cake was not originally intended to celebrate Mother’s Day, but I added the chocolate chips when she wasn’t looking. Sometimes a sneaky nature comes in handy. What are your Mother’s Day stories?
1 c. butter or margarine
1 c. water
1/4 c. baking cocoa
2 cups flour
2 cups sugar
1/2 tsp. salt
1/2 c. sour cream
1 tsp. baking soda
In a saucepan, bring butter, water, and cocoa to a boil; whisk until smooth. Cool to room temperature. In a mixing bowl, combine flour, sugar, and salt. Add cocoa mixture; beat on low speed just until combined. Add sour cream, eggs, and baking soda; blend until smooth. Pour into a greased 13×9 baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool on wire rack.
Frost with prepared coconut-pecan frosting (yes, we cheated).