Today was a busy day! They always are with Lena coming back from the weekend so I decided to try and keep us busy in the kitchen.
We made a Chocolate Rocky Road Cake. While I mixed Lena did too. There was a lot of jabbering going on not sure what she was making but she was busy (thank goodness).
Then of course she got to lick the spoon
It looks and sounds a lot more rich than it was but I have no doubt that it enlarged my lower half a tad bit 🙂 (recipe is below)
Then we made chicken and rice enchiladas with a wonderful green sauce I had made from the garden last year and frozen -yummy! We made Lena two without green sauce so she wouldn’t burn her little tongue.
Chocolate Rocky Road Cake
2 c. Flour ~ 1 1/2 c. Sugar ~ 1/2 c. Unsweetened Cocoa ~ 1/2 c Butter or Marg softened ~ 1 c. Water ~ 3 Eggs ~ 1 1/4 T. Baking Powder ~ 1 t. Soda ~ 1 t. Vanilla Heat oven to 350 grease & flour 13 x 9 baking pan. Combine all cake ingredients. Beat till smooth. Pour into pan & cook 30 – 40 mins.. Sprinkle with marshmallows. Put back into oven until they melt a little – 2 min.
While cake is baking make the FROSTING :
2 c. Mini Marshmallows ~ 1/4 c. Butter or Marg ~ 3 oz Cream Cheese ~ 1 oz unsweetened chocolate (1 square) ~ 2 T Milk ~ 3 c. Powdered Sugar ~ 1 t. Vanilla ~ 1/2 c. coarsly chopped Salted Peanuts
In 2 qt. saucepan combine butter, cream cheese, chocolate and milk. Cook over med heat stirring until melted. Remove from heat & add powdered sugar & vanilla. Stir good till smooth. Pour over marshmallows and swirl together. Sprinkle with nuts