Best-Ever Chocolate Cake

Best-Ever Chocolate Cake

3/4 cup butter, softened

3 eggs

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 1/2 cups milk

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

Just for Fun Spice Cake

I haven't made this for years and years. 

Tomato Soup Cake 

Ingredients:

½ cup butter

1 cup sugar (can substitute ¾ cup honey)

1 cup tomato soup, undiluted

1 tsp baking soda

2 cups flour

2 tsp baking powder

1 tsp cinnamon

½ tsp cloves

1 tsp nutmeg

1 cup raisins

1 cup chopped walnuts

Blend the shortening with sugar. Stir baking soda into tomato soup and add to butter/sugar mixture.  Sift dry ingredients and add to the mixture. Stir in raisins and walnuts. Pour into greased and floured 13” by 9” cake pan and bake at 350 degrees for 50-60 minutes. Frost with a Cream Cheese Frosting.

Melanie's School

Myrna wrote to Melanie: What school are you going to? Is there a way to do distance learning and still teach a class to a roomful of adults? I think education today is wonderful. Or rather, technology allows it to be wonderful. Teachers were always great it was just getting the teacher to the student. When Grandma Smith was taking classes, the last few years, the U sent teachers to Carbon to teach certain lane change classes. She was a BYU grad. Melanie wrote: I am attending BYU Idaho online. BYU changed their online requirements a few years ago, and I was a few credits shy of being able to take online classes through them. After I do a few semesters through Idaho, I can then transfer to Provo. I am currently pursuing a degree in Rehabilitation therapy...similar to the job I did at Mary Ann Morse Nursing/Rehabilitation Center. I will be able to do quite a few classes online, then I will need to actually live in Provo for a Summer or whatever, and do some on campus classes. We have satellite classes at certain locations throughout the world. Our satellite class is in Denton Township, which is about half an hour from here. We meet at the Stake Center there. We have Education Missionaries that staff and facilitate the lessons. We are given the lesson assignment, then have opportunities to teach the lessons to the class. Actually, we are required to teach to the class. It's been fun, but it takes a lot of time. Mel Myrna wrote: Our hats are off to you! It does take a lot of time and a lot of effort. You were good at your job and this will make you even better. Love you!

My Favorite Chocolate Cake

I FINALLY found my favorite chocolate cake recipe. Well, duh! I remembered that I used to use the cake recipe on the back of the cocoa can. I went online and there it was. I'm a happy camper. The frosting is the same one, as well.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Skill Level:Beginner

Prep Time:15 Minutes 

Ingredients

2 cups sugar1-3/4 cups all-purpose flour3/4 cup HERSHEY'S Cocoa1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. 

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Julie's Carrot Cake

Julie's Carrot Cake

Julie found the original recipe online but then she fiddled around with it until it became her own. I seriously love this cake.

1 1/2 cups sugar

1 cup cooking oil

3 eggs

Beat sugar, cooking oil and eggs in a large bowl on the low speed of an electric mixer for about 30 seconds or until well-blended.

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

Add the dry ingredients to the sugar/oil/eggs mixture and beat on low speed of the mixer for one minute.

1 16-ounce package of frozen sliced carrots (3 cups)

Cook the carrots, according to package directions, until they are soft. Puree the carrots and add the cake dough mixture. Mix until blended.

1 cup chopped nuts (walnuts or pecans)

Stir in the nuts and pour batter into a prepared greased and lightly floured 13X9X2-inch pan. Bake at 350-degrees for about 45 minutes. If round cake pans are used, bake for 35 minutes.

Frosting

3 sups powdered sugar

1/3 cup butter

1/2 cup maple syrup (Julie uses homemade with extract)

Beat together and frost cooled cake.

Lazy Daisy Oatmeal Cake

This is the cake I used to make quite often on Sundays.

Lazy Daisy Oatmeal Cake (My Favorite)

1 cup quick oatmeal

1/2 cup butter

1 1/4 cup boiling water

2 eggs, well beaten

1 cup sugar

1 cup brown sugar

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp allspice

1/2 tsp salt

1/4 tsp cloves

Frosting (coconut topping):

1/2 cup brown sugar

1/4 cup melted butter

3 Tbsp milk

3/4 cup shredded coconut

1/2 cup chopped nuts

(May add 2 Tbsp cocoa and drop allspice and cloves)

For cake: Combine oats, butter and boiling water. Set aside for 20 minutes. Beat together the eggs, sugars and vanilla. Sift dry ingredients and add, along with the oats, to the sugar mixture. Beat well. Pour into a greased 9X13 pan. Bake at 350 degrees for 30 mins, or until an inserted toothpick comes out clean. Cool for a few minutes. Then combine the frosting ingredients, spread on cake and place under the broiler for one min or until frosting begins to bubble. WATCH so that it does not burn.

Grandma Smith's One, Two, Three Four White Celebration Cake

Grandma Smith's One, Two, Three, Four White Celebration Cake

A favorite celebration recipe that has been in our family for many years is a delicious from-scratch white cake that's called One, Two, Three, Four Cake. The name comes from the first four ingredients--1 cup, 2 cups, 3 cups, and 4 eggs--easy and beautiful.

Cake:

1 cup butter (2 sticks)

2 cups sugar

3 cups flour

4 eggs

3 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1/2 tsp lemon extract

1 1/2 cups milk

Heat oven to 350 degrees. In a mixing bowl, cream the butter and sugar. Add eggs one at a time, mixing well between each egg. In another mixing bowl, sift together the dry ingredients. Add the dry ingredients to the butter/sugar mixture alternately with the milk. (One cup of flour mixture and mix in then add 1/2 cup of milk and beat. Do this each time, beating well between additions.) Add the flavorings. Beat on high speed of the electric mixer for 3 minutes. Pour into two greased and floured 9-inch round pans and bake for 35-minutes or until done. Remove from oven and let cool about 5 minutes before removing cakes from pans. (I also sometimes us one 13-inch by 9-inch pan and bake for 45 minutes.)

Icing:

3 cups powdered sugar

1/2 cup butter (one stick)

1/2 tsp vanilla

1 Tablespoon milk

12-ounces flaked coconut, separated

Cream the butter and sugar together until well mixed. (I like to melt the butter slightly because it mixes in better. I put it in the microwave for about 25 seconds.) Add the flavorings and milk and mix until creamy. Frost the cake. (When I make the layer cake, I double the frosting recipe.) Sprinkle flaked or shredded coconut on top of the cake.

I am still working to lower the weight.

With this type 2 diabetes treat that life has presented me with, I have found that, even without sugar, high fructose corn syrup, artificial sugars, my blood sugar goes way up when I get overtired or stressed. It would be nice to keep life on a level but that is impossible. I am down from 159 to 136 and I feel much better than I did last summer when I thought I was going to die of weariness. The goal is 125 pounds or less. Dad and I can now walk a block in about a minute and a half. The problem is that we keep getting quicker and so we have to walk further because we walk for 50-minutes. About twice a week I end up going by myself but that is OK. It was really windy yesterday and Dad had a hard time because of his hearing aids. Today, it was still windy and he opted out. Even though it was cold I worked up a sweat. 

Melanie's School

Myrna wrote: How is school?

Melanie wrote: School is going well. In one of my classes I am getting an A+. We are at midterms this week and I have to teach a roomful of adults next week about goal setting and reaching. 

Myrna Trauntvein wrote: What school are you going to? Is there a way to do distance learning and still teach a class to a roomful of adults? I think education today is wonderful. Or rather, technology allows it to be wonderful. Teachers were always great it was just getting the teacher to the student. When Grandma Smith was taking classes, the last few years, the U sent teachers to Carbon to teach certain lane change classes. She was a BYU grad.

Melanie Bolton wrote: I am attending BYU Idaho online. BYU changed their online requirements a few years ago, and I was a few credits shy of being able to take online classes through them. After I do a few semesters through Idaho, I can then transfer to Provo. 

I am currently pursuing a degree in Rehabilitation therapy...similar to the job I did at Mary Ann Morse Nursing/Rehabilitation Center. I will be able to do quite a few classes online, then I will need to actually live in Provo for a Summer or whatever, and do some on campus classes. 

We have satellite classes at certain locations throughout the world. Our satellite class is in Denton Township, which is about half an hour from here. We meet at the Stake Center there. We have Education Missionaries that staff and facilitate the lessons. We are given the lesson assignment, then have opportunities to teach the lessons to the class. Actually, we are required to teach to the class. 

It's been fun, but it takes a lot of time. 

Oh...and the other class, Book of Mormon, I am getting an A. 

Next semester starts the math...yeah for me. I have been studying algebra and with a built in tutor (Howard), I have been remembering and learning a lot. 

Mel


Myrna Trauntvein wrote: Why are you doing without sugar?

If you get hungry for chocolate, buy the extra dark cocoa and stir a teaspoon in a fourth-cup of plain yogurt. I don't miss the sugar but you might. Some people use Stevia (not the kind you get at the grocery known as Truvia). I have tried it a few times but a little goes a LONG way. Julie thinks it is better not to use it. There are mixed studies. I love you.  


 Melanie Bolton wrote: I haven't been in the habit of eating sweets very much for many years, but after all the stress of last year, I had started the habit of occasionally eating chocolate covered gummy bears, chocolate covered berries, chocolate covered nuts...all good right? I decided that I needed to see if I could go back to my old ways, and only eat chocolate on special occasions...and those special occasions don't include the days that your child goes to school in a good mood...although that does call for celebration!

I need to go. 

I love you!
Melanie




Myrna wrote: Our hats are off to you! It does take a lot of time and a lot of effort. You were good at your job and this will make you even better. Love you!

Addresses for Boltons

Siovhan L. Bolton
4610 SW Mueller Dr. #F202
Beaverton, OR 97007

Braden D.Bolton
1565 N. University Ave. #189
Provo, UT 84604

Elder Benjamin C. Bolton
c/o California Fresno Mission
1814 N Echo
Fresno, CA 93704