Lois Chitwood
This is what I did for K.C.’s Valentine surprise: our city hall has a greeting sign and you can sort of rent it for the day with birthday greetings and such. Well, I gave K.C. a Happy Valentine’s day greeting saying he was the love of my life.
K.C. was shocked when we rode by the city hall and he saw the greeting. He was so surprised and speechless for a few minutes. Just so you know, he’s a really great man, I call him a gentle giant. Through many painful and difficult times, I see him run to God’s Word for the strength to endure as we continue on our journey. I just wanted to share that. Love to all, my dearest friends.
God bless you all and enjoy!
“And we have known and believed the love that God hath to us. God is love; and he that dwelleth in love dwelleth in God, and God in him. Herein is our love made perfect, that we may have boldness in the day of judgment: because as he is, so are we in this world. There is no fear in love; but perfect love casteth out fear: because fear hath torment. He that feareth is not made perfect in love. We love him, because he first loved us.”
– 1 John 4:16-19
Easy Chocolate Sour Cream Cake
• 2 cups self-rising flour
• 2 cups sugar
• 2 sticks butter
• 1 cup water
• 3 tablespoons cocoa (sifted, less or more to your desired taste)
• 2 eggs
• ½ cup sour cream
• 1 teaspoon vanilla
• ½ cup to 3/4 cup chopped pecans
Lightly grease or spray with cooking spray a 9x13x2 inch baking dish, set aside; preheat oven to 350 degrees.
In a medium size bowl, sift together flour and sugar, set aside.
In a small saucepan place butter, water, and cocoa and bring to a small boil; over medium heat, stirring to blend together, when mixture boils about 30 seconds, remove from heat and blend into flour, sugar mixture, whisk well to blend, add in eggs, sour cream and vanilla; stirring until blended. Pour batter evenly into the prepared baking dish. Bake at 350 degrees for about 25 to 30 minutes; or until the center of the cake is done.
IMPORTANT: Make frosting while cake bakes!
Frosting/Glaze
• 3 ¾ cups confectioner’s sugar (sifted)
• 1 stick butter
• 3 tablespoons cocoa (sifted)
• 3 tablespoons milk
(Note: This cake is similar to my Wet Chocolate Cake, with the change from buttermilk to sour cream, just a little pleasant difference.)
In a medium size bowl, sift confectioner’s sugar and set aside, In a small saucepan place butter, cocoa, and milk heat over low heat, slowly bring mixture to a simmer stirring to blend well. Remove from heat and pour over confectioner’s sugar, stirring with a whisk to mix well. Set bowl on stove to keep warm while cake bakes. When cake is baked and removed from the oven, evenly pour on frosting/glaze. Carefully pull cake from sides and ends to allow glaze to ooze all around the cake. Sprinkle on nuts. Serve warm or when cooled, cover and cake can either be refrigerated or left out to serve at room temperature.