By Teri Cayton
The Parsons Advocate
This is the time of year when Mom would be outside cleaning up winter debris. She would have the mower fired up and pulling the lawn roller behind her going full out. She absolutely loved being outside, it was as hard for her to stay inside as it is for me. Momma Said, “At least slow down enough to appreciate the great outdoors.” Just looking at a clear blue sky can left anyone’s spirit.
All of us kids are coming up to the age Mom was when we lost her, I just wonder what else she could have accomplished if she hadn’t gotten sick. She was always so full of life and it was hard to lasso her into slowing down for anything. I don’t know what was harder, her going through her illness alone or her not telling us sooner so we could have helped her.
I guess she thought she was being brave by not making us aware of what was going on. Maybe she was trying to save us from knowing we were going to lose her until the very end. I’m sure everyone wishes they had more time with their loved ones, so I just appreciate what time I had with my mother. She was a wonderful, caring, thoughtful human being. The kind of person you only meet once in a lifetime.
There is one thing she did that I wish I was able to do and that is, donate blood. Because of a childhood illness I am not able to do so and that really bothers me. She had gotten a certificate for being a three gallon donor and I really wanted to be able to do that to help as many people as she did. If you are able, I would urge anyone who can to donate blood or plasma. The Red Cross is always running blood drives and it helps so many people. Momma Said, “Don’t be selfish, you can always make more.”
CHOCOLATE BUNDT CAKE
- 2 & 1/4 cups all purpose flour
- 2 cups granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup semi-sweet chocolate chips
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot tap water
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp. corn syrup
- Preheat the oven to 350ºF. In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda and salt. Set aside.
- In a small pot over low heat, melt the butter and chocolate chips. Stir occasionally until melted. Remove from the heat and cool for 5 minutes.
- Once the melted chocolate is cooled, in a mixing bowl combine the melted chocolate, eggs, and buttermilk. Beat on medium-low with an electric mixer until combined, 30 seconds. Add half of the dry ingredients, beating on low. Next add the hot tap water, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.
- Liberally grease a 9 inch bundt pan(it’s important to know what size you have) with one tablespoon of butter or shortening. Get the butter in all the nooks.
- Pour the batter into the greased pan. Bake at 350ºF for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the chocolate glaze.
- Place chocolate chips in a medium heat-proof bowl.
- In a small pot over low heat, heat the heavy cream just until boiling.
- Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
- Use a spatula to stir the mixture until smooth. Stir in the corn syrup.
- Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Store in an airtight container for up to 4 days.