Oh I had good intentions of blogging all week.. but each day I found different things to do!! But each day I thought of what I would blog.. and by days end.. I was so tired.. Today I was going to blog first thing this morning.. until house work called... I zipped like nobodies business and then it STRUCK!!! Light a Ball of LIGHT.. a stupid MIGRAINE!!! When I get one of these.. the world stops... seriously stops!! No TV.. no light.. no noise.. and my biggest trigger.. smell!! My stomach gets so upset.. and my face goes numb.. it's such a joy!! I have a new medication to try and as much as I wanted to believe it.. it didn't work.. :(. So I had to crawl up into my bed.. yes CRAWL.. and wake hubby up to pick up our son... After 15 plus years of being with me.. he has got to be the sweetest man EVER!! He always tells me.. to lay down.. no TV.. no Reading.. no nothing.. Ok .. the man has never had a migraine... there is NO NEED to worry about TV and READING... but he is a love.. and just has to be loving.. So it's 10pm at night.. and I can finally handle the computer screen.. I have so much to blog... but... I don't think it will happen all tonight!! and PRAISE GOD for spell check!!

Sooooooooo I have to share what I baked.. I saw this in Martha Stewart Magazine... May 1997 issue.. Actually the same issue as the basement!!

It's called Moist Devil's Food Cake...
I have to tell you.. this batter ROCKED!! Boxed mixes will NOT stand up to this batter.. I could have eaten this uncooked.. ( yeah yeah.. egg thing.. I know..).. It was truly amazing.. but I went ahead and baked them up.
Then I made the frosting.. I'll be honest.. I struggled with this.. I thought I seriously failed on the frosting...So much so that I let it stand overnight.. When I woke up.. I was AMAZED.. my frosting worked..
So.. here is my final product!!

And a piece I sliced.. just so you could see...



My overall thought on this cake... well.. on a scale of 1-10.. 10 being highest.. I give it a 6. I am a sweet kind of girl.. the sweeter the frosting.. the better.. This cake was dense.. but moist.. and the frosting almost made it like a truffle... This cake was some work.. nothing bad that I couldn't handle.. but if you want to whip up something quick.. this is NOT the cake for you!!!

PLEASE KEEP IN MIND.. THIS IS HOMEMADE.. HOMEMADE SWEETS DO NOT LAST AS LONG AS STORE BOUGHT! My best advice.. store this in the fridge.. if you find room.. cause this was a BIG cake..

Moist Devil's Food Cake
Makes three 8-inch layers
Dutch process cocoa mixed with boiling water gives this cake a richer color and stronger chocolate flavor

3/4 cup Dutch-Process cocoa, plus more for dusting ( I like to use King Arthur.. but any store brand is fine)
1/2 cup boiling water
1-1/2 cups ( 3 sticks) unsalted butter, plus more for pans
2-1/4 cups sugar
1 TBSP pure vanilla extract
4 large whole eggs, lightly beaten
3 cups sifted cake flour ( not self rising)
1 tsp baking soda
1/2 tsp salt
1 cup milk
Mr.s Milman's Chocolate Frosting
( recipe follows)

1. Heat oven to 350*. Arrange two racks in center of oven. Line bottoms of three 8-by-2 inch buttered cake pans with parchment. Dust bottoms and sides with cocoa; tap out excess. Sift cocoa; whisk with boiling water. Let cool.
2. In electric mixer fitted with the paddle attachment, cream butter on low until light and fluffy, and gradually beat in the sugar until light and fluffy, 3 to 4 minutes; scrape down sides twice. Beat in the vanilla.
3. Gradually drizzle the eggs, beating between each addition until batter is no longer slick, scraping down sides twice.
4. Sift flour, baking soda, and salt. Whisk together the cocoa mixture with the milk. With mixer on low speed, alternate adding flour mixture and cocoa mixture, a little of each at a time, starting and ending with the flour. Divide evenly into the three pans. Bake 35-45 minutes, rotating the pans for even baking, if needed, until a cake tester inserted into the center of each comes out clean. Let cool on a wire rack, about 15 minutes. Remove the cakes from the pans, and return to rack to cool, tops up.
5. To assemble, remove papers from bottoms of cakes. Save the prettiest layer for the top. Place one layer on the serving platter; spread with 1-1/2 cups of the chocolate frosting, and repeat with second layer, top with third. Cover outside of cake with remaining 3 cups of frosting.

Mrs. Milman's Chocolate Frosting
Makes 6 cups
Spread icing as soon as it's sufficiently chilled; it keeps its shape well on the cake.

24 ounces semisweet chocolate morsels
4 cups of whipping cream
1 tsp light corn syrup

Place chocolate and cream in a heave saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, 20-25 minutes. Increase heat to medium low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15-20 minutes; stir until cool enough to spread, about 2 hours. Spread on cooled moist Devil's Food cake.

*** I had trouble with the frosting.. I didn't stir constantly... just stirred very occasionally.. and did fine.. I put it in the fridge.. but it took overnight for this to thicken really well!!! I took it out the next morning.. and let it warm up for about 30 minutes and it frosted the cake beautifully!!
So be patient!!

Side note.. What I read this week..
LOVED IT!!
And what I'm reading NOW...
This book.. I have to tell you is HILARIOUS!!!!! I'm about 4 chapters in and I have chuckled my way through it.. This store "clerk" finds something in the store room that looks like a "mouse catcher" only to find out.. it's a "modern day" breast enhancer... SCANDALOUS for the 1800's I tell you!!! Three of the men's town folks want to order one to catch mice.. the store owner refuses.. hmm wonder why???? LOL LOL