Love Thy Mother

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?

Coco-Pecan Cake

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
2 eggs
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).

Managed to snap one pic before the hordes descended
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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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