Angela's Blog
A Bit About me

Welcome to my personal weblog! I have many areas of interest as a Christian wife and home schooling mother of 6 girls: writing, poetry, website design, digital photography, a home business (sewing); however, this blog will focus more on the wonderful journey the Lord has brought our family through and what the Lord has shown me in His Holy Word.


I know that my devotionals don't often speak of specifics in our lives, but I want my readers to know that what I write comes most often from what the Lord is doing in our lives, or has done. I don't just repeat words by this preacher or that one. My devotionals are often written through a haze of tears, sometimes in grief, sometimes in peace at God's goodness for what He is doing for our good. At other times, after a flood of tears over my lack of faith in His great plan for us, especially after I've seen Heaven's gates open in another miraculous answer to prayer. What I write is what God shows me through those trials which He brings because of His great goodness as He works out His perfect plan. - Angela.


Church Membership:
People's Baptist Church
Independent,
Old Fashioned, KJB

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Chocolate Cake

 

Chocolate Cake

This is truly one of the easiest and most delicious chocolate cakes I’ve ever had. I’ve been making it for years, but recently, when I needed to quickly make a cake, I bought the richest cake mix I could find – and cake mixes can be sooooo yummy! However, to my surprise, our family felt this recipe was better. :)

2 c. flour

1 tsp. salt

2 c. sugar

1 tsp. baking powder

2 tsp. b. soda

3/4 c. unsweetened cocoa

1 cup milk

1 cup hot coffee (or 1 cup water +1/4 cup cocoa)

1 cup vegetable oil*

2 eggs

1 tsp vanilla extract

 

Sift together dry Ingredients in a mixing bowl.

Add oil, coffee and milk; mix at medium speed for 2 min. Add eggs and vanilla; beat 2 more min. (Batter will be thin.)

Pour into three greased and floured 8-inch cake pans. Bake at 325F for 20—25 minutes.

Cool cakes 10 minutes (in pans on wire racks). Transfer cake to sealed plastic container, and cool completely.

* Up to ¾ of the oil can be substituted for a fruit purée (i.e. Applesauce, strained raspberry or strawberry sauce) I add sugar to the left over purée and heat to simmer to reduce it, then use it as a sauce instead of icing.

FAVORITE FROSTING

1 1/4 c. sugar

1/8 t. cream of tartar

1/8 t. salt

6 Tbsp water

3 egg whites, at room temperature

1 tsp. Vanilla extract

1. Microwave sugar, cream of tartar, salt and water together for 8— 9 minutes. (600W oven) OR Put in saucepan over medium heat, set candy thermometer in place and boil, without stirring, until temperature reaches 260F or until a little mixture dropped in cold water forms a hard ball. Remove from heat.

2. In small bowl with electric mixer at high speed, beat egg whites until soft peaks form.

3. Pour syrup in thin stream into whites, beating constantly; add vanilla and continue beating until mixture forms stiff peaks. Frost cake.

OTHER ICING

1 cup milk

5 Tbsp. flour

½ c. butter, softened

1 c. sugar

1 tsp. vanilla extract

½ c. Shortening

Combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugars and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.