Well, the Colorado interlude is drawing to a close, and this morning the bairns and I will hit the open road again. Next stop: Somewhere, New Mexico.
But before I leave my mother’s kitchen, she said I could share the My Favorite Cake recipe with you. So now you’ll all know what to make me next time I visit. (Kidding! You don’t have to!)
(Cherry cobbler will be just fine!)
(Or that thing people make that has chocolate cake and pudding and whipped cream all in one big gloppy bowl, whatever it’s called. That’s always a fine choice.)
(But I digress.)
Rocky Road Sheet Cake
Sift together: 2 cups flour, 1/4 tsp salt, 1 3/4 cups sugar, 4 tablespoons cocoa.
In saucepan, combine 1 cup cold water, 1/2 cup oil, 1/2 cup butter. Bring to boil and pour over dry ingredients. Beat until creamy. Add 1/2 cup buttermilk (only I’m pretty sure Mom just uses regular milk), 1 teaspoon baking soda, and 2 eggs. Beat well. Bake in greased sheet pan (one of those big old cookie sheets, not a cake pan) at 400 degrees for 18 minutes.
Melt 1/2 cup butter and stir in 1/4 cup cocoa. Then stir in 1 lb. powdered sugar. Yes, one whole pound. Hush. Add 1/3 cup milk and 1/2 teaspoon vanilla, and stir until creamy. Fold in 1/4 cup chopped pecans (I think my mom uses more than that, YUM) and, if you must, 1/2 cup miniature marshmallows cut in half. Personally, I’d think the marshmallows would make it too sweet. But it’s your cake; do what you like.
Okay, there’s my contribution to world happiness today. Now I have to go finish packing up. It’s always the socks that get you, you know? I think we’ve left a trail of socks all the way across the country. There are at least six mateless socks in my bag now. I guess we can keep them as spares in the car so we won’t get kicked out of any more McD’s Playplaces. Did I tell you that story? Apparently you’re not allowed in with bare feet anymore. They are very strict about that rule in Indiana, just so you know.