When it becomes more difficult to suffer than change -- then you will change.

What will it take for you to finally make the changes you need to make?  Whatever changes you are needing to make would be easier if you just did it rather than forcing the change on you.  I have friends who are being forced to make changes in their business because of the economy.  Rather than make the necessary changes when times were still good, they continued to live the carefree lifestyle until the money ran out.  Now they are struggling to survive and are in a position to hustle to just keep their heads above water.

In the consulting business now for nearly 9 years, I have been around through the good times and bad.  I have seen companies that were making over $100,000,000 drop off to less than a third of the volume through no fault of their own. It is during the $100,000,000 times when you still need to be building relationships and securing contracts ~ not when you are struggling to make $30,000,000.  You need to re-evaluate your business position every six months to plan for the future of your company.  Find someone who understands your business and the implications of your business including marketing, finances, procedures and management so that you are keeping well informed.

If you are in the greater Phoenix area and need assistance, contact me so that we can put together a qualified group to assist you in not only surviving but thriving in this economy.  It is completely possible to thrive in this economy but you must keep your finger on the pulse of your business.

Today, let's something that might work for this weekend for my Mom who wants chocolate at the spaghetti dinner at church.  (Please see previous posts for the whole low down on the chocolate dessert. )

Enjoy them alone or with someone.

Charlene


Buttermilk Chocolate Cake with Fudge Icing 
 
INGREDIENTS:
1 cup buttermilk
2 teaspoons baking soda
2 cups white sugar
2 eggs
3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups all-purpose flour

1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
2. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.