I finally have pictures! The first is of the birthday gift I knit for my mom. I used this pattern from Knitty, but modified it to a length I wanted without the weird branch/leaf thing. While it is not the best picture, it shows the itty bitty cable- which would have worked better with a less variagated yarn. Also, my mom is modeling it:
Remember a few posts ago when I talked about thrift shopping? I did not photograph everything I got- I had to go babysitting-, but I did get a picture of my vintage dress. No laughing at the pictures, my mom got a camera for a birthday. These pictures also show my new haircut. It isn’t exactly what I anted, but it will do until I take the shears to it myself and cry becuase I ruined it.
(you know I make sexy faces….)
I really like the dress. You can’t tell in the pictures, but it is knee length- which I never wear. The shoes do not match, which I was told multiple times, but I don’t care. While it is way different from my normal outfits (as in really girly), I like how it looks.
Today was a moderately productive day, a little sewing on a bag and cutting out a dress for a friend, but becuase my lack of foresight when it comes to buying supplies I can’t continue.
Also, I fixed my camera! I have an old non-digital camera as well as a Polaroid camera I have to buy film for. No pictures are developed right now, but hopefully I’ll get the hang of it at a later time.
Oh yes, this weekend was my mom’s birthday so I thought I would share the recipe for her cake. While I made five million other dishes, this one was the best.
The recipe is actually from the back from the Hershey’s cocoa jar, but just pretend I made it up all by myself.
HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 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.
3. 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.
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 stick (1/2 cup) 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.
*Note: I did not take any pictures in this post, except for the first. I do not have a digital with which I can post, so my mom took them.