No School Today...

for Ethan (Zoey only goes M-W-F), due to freezing, cold temperatures. Having Papa home during a weekday always makes for a different schedule of events around here. A bit lazier of a morning being one.

Around mid-morning Zoey and I managed to take off for a play date with friends which turned into a late morning playtime, nice lunch and early afternoon playtime with friends. It was really nice to get out and to have Zoey get to play with little buddies (friends that she doesn't see normally when school isn't cancelled, as one goes to school opposite days as her normally) and it was also nice for me to get some good conversation time in with a special friend.

Hoping things warm up sooner than later, forecast isn't that great though for tomorrow it seems...

Here is a recent layout that I did just using scraps of bits and things that were in and around my desk. Photo was taken of my dad when I was in about 6th grade I think, that would make it about 18 years old. That just doesn't seem possible.



And just one more share, (I had to...I can't help but be proud), this is actually the first ever double-layer cake that I have ever made. I am 31 years old (I think?) and just this year I braved double-layer cakes! I think I had an unnatural fear of my cakes not coming out of the pans completely, but I am thrilled to report they did!



I was thinking about my Grandmother the whole time I was baking it (she used to make elaborate wedding cakes) and so it only seemed fitting that I put the cake on one of the beautiful plates that she has given to me over the years. Here is the recipe for this little beauty:

"PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:
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

Directions:
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.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) 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. Yields about 2 cups frosting.