Thursday, June 17, 2010

lavendurance

i'm completely, totally wiped out.
the kids were nuts this morning, so we loaded up and drove to walla walla to visit the blue mountain lavender farm.
it was fun.....now im tired

scenery en route

window high wheat

u-pick

my new lavender is drying out in my kitchen window...

aarons b-day was yesterday, so we surprised him and made a cake that we brought to him at church. he brought back the leftovers. yeah, i had a slice for breakfast.....bad idea.


the best cake in the whole world. the frosting is unbelievable.

cheese fudge cake:

chocolate part:
1/2 cup shortnening
1 1/2 cups sugar
2 large eggs
1 2/3 cups all-purp. flour
2/3 cup cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups buttermilk
1 Tbs. vanilla

cheese part:
8 oz. cream cheese, softened
2 Tbs. butter, softened
1 Tbs. cornstarch
14 oz. sweetened condensed milk...you have to use eagle brand or else it wont turn out right
1 large egg
1 tsp. vanilla

1. butter 2 9" pans. line bottom with parchent. butter parchment and flour pans.

2. preheat oven to 350.

3. beat shortening till fluffy, add sugar, beat, add 1 egg, beat, add another egg and totally beat it.

4. in a seperate bowl combine flour, baking soda and salt. add dry mix and buttermilk alternately, begining and ending with dry mix. beat 3 minutes more at high speed.

5. stir in vanilla.

6. pour into prepared pans and set aside.

7. beat cream cheese, butter and cornstarch at medium until creamy. add condensed milk, beat it, add 1 egg, beat it, add vanilla and totally beat it.

8. spoon cheese mix over batter in pans.

9. pop it in the oven for 40 min or until toothpick inserted in center comes out cleanish. cool in pans 10 min, remove and cool completely on wire racks.....then refridgerate.


fudge frosting:

1 1/2 cups heavy whipping cream
1 1/2 Tbs. light corn syrup
12 oz. or 2 cups semi-sweet choc. chips
1/4 cup butter, thickly sliced

1. boil cream and corn syrup on high to med-high for 3 to 4 minutes...watch it and stir, cause it boils over easily.

2. put choc. in a large heatproof bowl. pour hot cream mixture over chocolate. let stand 5 min. and stir till smooth. add butter stir till melted and smooth.

3. pop it in the fridge and stir about ever 30 minutes until thick and spreadable....id say, maybe 1 1/2-3 hours?


frost the bottom layer, cheese side up. place the other layer cheese side down on top and frost the whole thing. i really think this cake tastes best refridgerated.

try not to lick your frosting utensils too much, i make myself sick every time i whip up the stuff. its that good.

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