By Teri Cayton
The Parsons Advocate
Spring has sprung and I am so happy. The Spring Equinox was March 22 and the time has sprung forward, maybe for the last time. I am seeing more and more trees already starting to bud and I hope we don’t get a late frost and ruin everything. Momma Said, “We need some apples this year so hope it stays warm.”
I am sending thoughts and prayers to all the people in California. They are having so much weird weather with all the snow and now rain. They received snow in places that have not seen snow in years, if ever. This this summer when they need the rain for all the forest fires they will not get any. Momma Said, “Too little, too late it is all or nothing for them.”
The seasons have changed so erratically that you just don’t know what to expect anymore. Weather patterns have moved so much that nothing is as it was. We have had no winter to speak of and other places are getting covered in feet, not inches, of snow. It will take until July for it all to melt. Spring will come and go for them and they will still be covered in snow.
It is just a month until the Easter Bunny comes to see everyone. I love this time of year when everything is coming to life and all the beautiful blooms on the trees, all the baby calves running around and to see the robins back. If the weather we have been having holds on, it won’t be long before we are mowing the grass. UGH!!
OLD FASHIONED HOT FUDGE SUNDAE CAKE
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 Tablespoons baking cocoa (unsweetened)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 Tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts (pecans or walnuts), optional
- 1 cup light brown sugar (packed)
- 1/4 cup baking cocoa (unsweetened)
- 1 3/4 cups very hot water
- Ice Cream, optional
Directions
Preheat oven to 350 degrees F.
In an ungreased 9×9 square baking dish, using a fork, mix first set of dry ingredients – flour, sugar, cocoa, baking powder and salt – mix well.
Next, stir in milk, vegetable oil and vanilla, mix until smooth. If using nuts, add them now. Spread batter evenly in pan.
Last, sprinkle batter evenly on top with brown sugar and remaining 1/4 cup baking cocoa. Pour hot water over top (do NOT mix) and bake on middle rack of oven for approximately 40 minutes, until top layer has a dry, brownie-like top.
When ready, remove and spoon warm cake/fudge sauce over ice cream. Enjoy!