Tuesday, January 11, 2011

another sad snow day...

North Carolina, specifically our region, got a lot of snow Sunday night and into Monday.   Andy’s job was cancelled on Monday morning and, although I went into work, my work closed at 10:30 so I came home to hibernate too.  Last night we got about a 1/4 in. of ice on top of the 6 in. of snow.  So neither of us had to go in to work again today.  We have gotten caught up on some rest and not done a whole lot of anything productive unfortunately.

We’ve been pretty worried about Andy’s dad who had heart surgery yesterday and after some complications is still in pretty critical condition.  And because of all the ice and bad road conditions we can’t make the couple hour drive up to see him.  Andy’s stepmother and his sister are with his dad and keeping us updated.  We are praying for his dad to recover and also for his family as everyone is very worried.  Please keep his dad in your prayers – he needs it right now.

In the middle of everything, a few friends reminded me yesterday on Facebook about my long-time snow tradition of baking my mom’s hot fudge cake.  In college and afterwards, I started baking this delicious warm dessert every time it snowed to cheer myself up a little.  I really hate snow!  I am getting better about it and am not getting as depressed when it snows.  it helps when I don’t have to clear off a car or go to work in the mess of snow and ice.  Also happier now that we live in the south, we don’t generally get as much snow.  I decided we both definitely needed a little cheering up yesterday, so I made this cake.
It doesn’t photograph well and the recipe instructions will sound a little odd.
But trust me.
You will love it.

Mom’s Hot Fudge Cake
For the dough:1  cup  all-purpose flour
3/4  cup  granulated sugar
3  tablespoons  unsweetened cocoa
2  teaspoons  baking powder
1/4  teaspoon  salt
1/2  cup  fat-free milk
1  teaspoon  vanilla extract
For the top:
1  cup  packed brown sugar (can also use white sugar – I’ve used both and either is good)
3  tablespoons  unsweetened cocoa
1 1/2  cups  hot water
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the first 5 ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9-inch square baking pan. Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350° for 40 minutes or until cake springs back when lightly touched in center. Serve warm.

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