Sudden Airstream Plans

It’s that time of life, you know?  We had no plans to take our RollingSilver2ndHome anywhere, yet life  intervenes. I guess this is what happens when you make no plans!  My mother-in-law is in the hospital and we need to go. At first we thought we’d just get in the car and stay in her apartment, but on second thought realized we’d be much more comfortable in our own little home.  There’s much to be said for sleeping in your own bed and having a chair that fits.

There have been several of these last minute trips, and it always seems I’m unprepared.  There’s not much we need to take with us.  Except alcohol.  This may be the trip we need to be prepared for emotional eating.  And Drinking.  I have cake.  There was a new recipe I wanted to try, which has been in my Try Me file for quite some time.  It IS Mercury Retrograde after all, and all of this is old ground.  Last minute trip, MIL in the hospital, Goldilocks chair, Try Me recipe.  Because I want to share my cake with you, I’m giving you the DIY magic.  I’m sorry there’s no photo; you’ll just have to make it yourself.  I had a wordy review of this ready to go, but changed it because Less is More.  All you need to know is with the first bite, it was Cake Love.  Instant Favorite.  Goo Factor is Over the Top.

ALMOND JOY CAKE

2 cups flour

2 cups sugar

1 cup water

1/2 cup butter

1/2 cup shortening

3 1/2 T. cocoa

2 eggs

1/2 cup buttermilk

1 t. baking soda

1 t. vanilla

1/2 t. salt

Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper. Grease and flour the pan.

Stir together flour and sugar in a large mixing bowl; set aside. Put water, butter, shortening and cocoa in a saucepan. Bring to a boil, stirring constantly. Let cool until warm.

Pour the water mixture into the flour mixture and stir well. Add remaining ingredients and mix until combined. Pour batter into prepared pan, bake for 22 minutes or until it tests done. Cool. Cover with Coconut Icing and top with Chocolate Nut Coating.

COCONUT ICING

1 cup sugar

1 cup evaporated milk

24 large marshmallows

7 ounces shredded coconut

Heat all ingredients in a saucepan until the marshmallows are melted entirely, stirring until combined. Cool slightly, and spread on cooled cake.

CHOCOLATE NUT COATING

1/2 cup butter

12 ounces semi-sweet chocolate chips

1 cup sliced almonds

Melt butter and chocolate chips. Add nuts. Pour on top of coconut mixture. Cool. Serve.

 

 

If you’re reading this, pray for my sweet Mother-in-Law please.  She is the best anyone could have asked for.  I didn’t ask, but she was my gift anyway.