By Teri Cayton
The Parsons Advocate
I do believe my clock is a vampire in disguise because it sucks the life out of batteries. It seems I am changing batteries out every two weeks. But I guess they are like everything else, they don’t make them like they used to. I think some of them are dead before you take them out of the package. And another thing that was brought to my attention, why do we have AA batteries, AAA batteries, C batteries and D batteries but no B Batteries? That is just a little something to think about.
If you will remember back when the virus first started I predicted that we would have to carry around papers showing our vaccination status just like they did in the World Wars for identification. You have to prove you are vaccinated to get into big events, some restaurants, and onto airplanes. Regardless if you want to take the vaccine or not I think that is discrimination.
I am sure there are people out there that do not want to take the vaccine. When you see the rate of people dying and having health issues after taking the shot it is scary. Even after vaccination you are not safe from the virus. Momma Said, “Hel** if you do and he** if you don’t.”
I am just a small town girl living in a small town world as Billy Joel said in one of his songs, not knowing all that is going on in the world, but I still believe this virus was intentionally sent out into the world as a cull. The population needs to be reduced and what better way to do it than something like this, taking out all the older generation that is sick and weak, basically thinning out the herd. Momma Said, “This is my opinion, I said what I said and I’m sticking to it!”
HOMEMADE CHOCOLATE CAKE
- 2 & 1/4 cups all-purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1/2 tsp. baking soda
- 2 & 1/2 tsp. baking powder
- 1 tsp. salt
- 3 oz. bittersweet chocolate baking bar, melted & cooled
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 & 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup hot tap water
- 4 sticks (2 cups) unsalted butter, room temperature
- 1 cup unsweetened natural cocoa powder
- 4-5 cups powdered sugar
- 3-4 tbsp. heavy cream
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- Preheat the oven to 350º F. Grease two 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
- Rough chop the bittersweet chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.
- In a mixing bowl combine the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Evenly divide the batter between the 2 pans, with 2 & 1/2 cups of batter in each pan. If using bake even cake strips, secure them around the outside of the pans.
- Bake both pans on the same rack in the center of the oven for 33-37 minutes or until a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven and size of pan you’re using.
- Allow the cakes to cool for 20-30 minutes in the pans before removing them and allowing them to cool completely on a cooling rack.
- In a mixing bowl, beat the butter on high for 3 minutes.
- Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.
- Mix in 3 tbsp. of heavy cream, vanilla extract and salt.
- Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in one additional tablespoon of heavy cream.
- If needed, level the cooled cakes using a cake leverer or serrated knife. Spread a small amount of chocolate buttercream on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure 3/4 to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread the remaining frosting around the sides and top of the cake. I use about 1 cup of frosting on the top of the cake. Top with chocolate curls if desired.
- Slice and serve. Cover leftover cake tightly with plastic wrap and store on the counter for up to 3 days.