That Peace That Passes Understanding

Philippians 4:7 ~ And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus.  Oh the peace that God gives to those who are in His will.  I'm off to church this morning to worship my Lord and Saviour and enjoy the fellowship of His amazing people.  This is my favorite day of the week.

Following church, I will enjoy lunch and relaxation.  It is always sweet to be in the presence of the Lord.  Thinking of all the blessings in my life  and looking forward to what is in store for me this next week.

I remember as a child, when birthdays would roll around, my mom would always make a cake -- one of the fondest memories of my childhood was homemade chocolate cake and frosting.  That was back before cake mixes and canned frosting.  Back when people really cooked and baked from scratch. Try this chocolate cake and frosting and see if it brings back fond memories for you too.

There is a cake slicer that you can use to slice the layers of your cakes into thinner layers to make 4 layers out of 2.  This works on all cakes but is especially good on this one.  Yummy !

Have a blessed Sunday!

Charlene


Chocolate Cake  
 
Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.