For the past, oh, 6 months this word has been the one word that has been most prevalent in my head; “CAKE!!!”
I have been on a Just-Had-2-Kids-in-2-Years-and-Want-My-Body-Back Diet, for the past 6 months (lost 26 lbs, have 9 more to go ). Because of this, my head yells ‘CAKE!!!’ at me way too often.
Seriously, you have no idea.
So far I have been able to silent this, but today I started looking at that chocolate chip muffin recipe I took off a blog (I really wish I knew whose), printed out and stuck on the refrigerator to make for the kids (yeah, the kids. The same kids that made me fat). I then started to hit the pantry and hidden places for ingredients for, first the muffins, but then I found the white cake mix box (!!!!), but no frosting.
However, I married into, not only a cooking family, but a baking family as well.
Peter’s grandmother has made everyone’s wedding cakes from scratch for years, she even made ours.
The frosting is to DIE for. Seriously. I never knew that frosting was so simple, or consisted of so. much. fat.
So I pulled out the family cookbook and looked up her frosting recipe and then asked Peter to make it for me if I make the cake (cause it is really easy, but I do not have patience to read the whole damn recipe, so I glanced it over and begged Peter, I’m like that.)
This is what I ended up with:
Sweet sweet heaven, I tell ya.
The cake, even though white and I was really looking forward to chocolate, but I am not that close with the pantry gods, so this is all they provided me (and I am very grateful, i promise), was soo good and fluffy. The frosting was SUPER fluffy and mocha chocolately (we followed the chocolate frosting part).
I am now very very stuffed and I think I have had my cake fix for the next two years. Except there is an entire cake still sitting here to eat. So I guess I have to finish it up for dinner and breakfast and lunch tomorrow. There is no reason for that kind of waste.
So since this is me and NOT Peter and I don’t cook etc, I am going to follow other blogger’s way of posting recipes:
Get on knees and pray to the pantry gods for a cake mix to appear when you open the pantry doors.
You may get a horrid carrot cake mix, or white cake, like I did (thank god it wasn’t carrot, seriously, who thinks cake should involve veggies???!!!)
Grab cake mix and follow directions.
Leave mess on counter for your husband to clean up (okey, really just kidding, or you won’t get him to make the frosting for you again)
Mary’s super cool frosting recipe straight out of the family cookbook
1 cup of Crisco (seriously! this blew my mind!)
1 Egg White
1/2 teaspoon of Tartar (we left it out cause apparently we don’t have any. I don’t even know what it is but Peter says ‘it stabilizes the egg whites’, which I take to mean it makes it a bit thicker and more solid, but I like the fluffy we ended up with)
1 teaspoon vanilla
2 to 3 cups of powdered sugar (we ended up using about 2.5 cups)
Start with 1/4 to 1/2 cup of the following liquid depending on flavor of frosting you desire: Lemon Juice – Orange Juice – Coffee (mocha flavor) – milk – Pineapple Juice – etc..
Mix all ingredients except liquid in mixer, gradually adding liquid, slowly beating at low #1 to #8 until mixture is creamy and doubled in bulk. Takes about 5 to 8 minutes of beating. If too much liquid is added, add more powdered sugar. Beat until frosting is of spreading consistency.
Fill and frost you cake, leftover frosting may be frozen for later use.
Chocolate Frosting: Add 1/4 cup Cocoa to ingredients and use coffee for liquid. (which is what we did and used only about 1/4 cup of coffee)
EDIT: The cake was completely gone in 24 hours, and Peter and my mom only had one slice. Needless to say, I now have 13 lbs to lose