Happy spring! And a whipped cream chocolate cake for you to enjoy!

Happy spring to you all!

It's been a busy one thus far, at our place.  I just finished revisions for my November, 2018 Love Inspired release, MONTANA MISLETOE, and in the midst of that process we were out of town for five days.  And right now, I'm taking care of two young grandkids for four days--a very infrequent privilege and a delight...though not exactly conducive to writing a well thought out blog post!  
So, I thought I would say hello to you all and then share a chocolate whipped cream cake recipe I've made for ages.  I hope you like it! 

CHOCOLATE CAKE

1.    Heat to a boil on the stove, then cool to room temp:

3/4 cup cocoa powder  

1 stick regular butter (not margarine!)

1/2 cup canola oil

3/4 cup water

2.   Set  3/4 cup buttermilk on the counter, bring to room temp 

3.   Mix dry ingredients in a separate bowl and set aside:      

            2 cups AP flour

            1 tsp baking soda

            1/2 tsp salt 

4.   Beat until fluffy

3 eggs room temp

2 cups sugar

1 1/2 tsp vanilla

5.  Gently fold the cooled chocolate mixture into the fluffy eggs

6.  Add buttermilk and flour mixture alternately into the chocolate/egg mixture                       

(Gently—just lightly combine with each addition)

Preheat oven to 350°   Line three 9" round pans with circles of parchment paper and spray with baking spray.  Pour batter into pans.  Test at 20 min—center surface should be damp (you don't want it dry there, or for the sides to be pulling away from the pan). Don't overbake or the cake will be dry.  Cool completely before frosting. Refrigerate; set out ten minutes before serving. This is one of those recipes that came from a friend who got it from someone else, who...at any rate,  I can take no credit for creating it, but I sure love to make it!

WHIPPED CREAM FILLING & FROSTING

Combine these three ingredients, then whip to firm peaks. Holds up well!

 2 cups heavy cream

6 Tbsp corn syrup
1 tsp vanilla

Enjoy!

Roxanne Rustand