Q and I are back in Colorado after an almost 2-week long vacation. We had a great time visiting family in California and doing lots of fun stuff (including some crafting:). I'll be posting pictures of that trip soon, but first, I wanted to share a few pictures of the potluck we had at our church on July 4. We left soon after it was all over, so I didn't get a chance to tell you about it then. So, here goes....
Of course, there's always lots of good food at these things, including some yummy desserts!
We had a super time visiting with everyone. The festive table runners added so much color to our special lunch.
After we ate, Q gave a short challenge on what it means to be a nation "under God." We also sang a couple of hymns together.
I got a picture with one of our Sunday School kids, Crystal. She's in kindergarten and I've enjoyed having her in my class.
I made this patriotic cake for all to enjoy. I have made this dessert a few times since I was in high school. It comes from Woman's Day magazine from 1992 (yup, I'm getting pretty old)!:) The cake is a cinch to make, and you just need some extra time for the decorating. Enjoy the recipe--perhaps you can save this one for next Memorial Day or Fourth of July.
Granny's Chocolate Fudge Cake
2 cups granulated sugar
1/2 cup butter or regular stick margarine
3 large eggs
4 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
1/4 cup cornstarch
2 teaspoons baking soda
1-3/4 cups all-purpose flour
1 cup sour cream
1/2 cup milk
For decoration: confectioners' sugar, fresh strawberries, American flags (the flags can be found at a cake decorating/party store)
1. Adjust oven racks so that one is in the middle. Heat oven to 350 degrees. Grease and flour a 10x10x4-inch heart-shaped or round angel food cake pan with a removable bottom (I used a springform cake pan).
2. Mix sugar and butter in a large bowl with electric mixer on medium speed until crumbly. Add eggs, gradually increasing mixer speed to high, and beat until mixture is pale and very creamy.
3. Reduce speed to low. Beat in chocolate and vanilla, then cornstarch and baking soda. Scrape down sides of bowl.
4. Add about half the flour and sour cream. Before fully blended add remaining flour and sour cream. Still at low speed, beat in milk just until blended. Spread batter evenly in prepared pan.
5. Bake 60 to 70 minutes or until cake pulls away from sides of pan and a pick inserted in center of cake comes out clean. (Cake will puff up during baking, then collapse.)
6. Cool cake in pan on a wire rack 10 minutes. Run a knife around pan and tube. Holding tube, lift out cake. Run knife between cake and bottom of pan. Let cool completely before turning cake upside down and removing tube and pan bottom.
7. Place cake on serving platter. Cut out paper stars (you can trace a handful of them using a small cookie cutter or stencil). Place on top of cake, dust cake with confectioners' sugar, then carefully lift off stars. Decorate with strawberries and flags.