We had a cold front whoosh through yesterday bringing the snow level down to about 4500 feet. Although flurries were predicted to the valley floor, it remained rain, even at my house 100 feet above the valley floor.
But, today, as Bear and I ventured out and back, mid-afternoon, the snow was low on the mountains.
And from my usual vantage point, turning 180 degrees: big sky, green grass and pasture…
And Bear was there…on the Road Home.
FRIDAY!! – a week of long days of work, working and playing with Bear and Bob and avoiding yard work…the grass is nearing the 1 foot level :(
My sweet tooth is not large and I’m not much for cake but every once in awhile a piece of cake sounds good. And then I saw this sweet recipe: Texas chocolate sheet cake for two. Perfect! Even though I am one, cake for 2 is a better size than a cake that serves a crowd.
For my international readers, don’t despair – I didn’t know what “Texas” sheet cake was until I googled it and even the google results were mixed as usual. However, the majority of entries agreed that it is a rich chocolate sheet cake topped with a chocolate-pecan “frosting” when the cake is warm so that the frosting is kind of absorbed into the cake.
The frosting part was too much sweet and too much chocolate for me, but the tiny cakes – right up my alley!
The recipe mixes up and is in the ramekins in about 10 minutes. 30 minutes to bake, another 10-15 to cool and there is cake. I did fancy up one of them with some frosting, coconut and dried sweet cherries…
Oh, boy! Let me eat cake!