Tuesday, May 3, 2011

Landon vs. Rosebush {and a great Bundt cake recipe}


We grilled out at my mom's house on Saturday. Landon loves playing in the yard and we also got him a swing set for her yard too. He spent most of the afternoon running around chasing after the dog, Bella-Boo, or our badminton birdies. Somehow he ended up tripping over something and fell backwards right into a rosebush. OUCH!!!  He didn't cry for long, but he is definitely still bearing the battle scars scratches.


I love him being able to have long days outside. He is completely exhausted by bedtime and goes to sleep so easily. And he is usually such a little fighter when it's time to say goodnight.


On Sunday I made a chocolate pound cake in my cherished Bundt pan. I love Bundt cakes and Bundt pans. Growing up they were so popular in our family and at social gatherings.  To me, there is something so comforting about such a simple cake.  Simple, but so easy to make elegant. You can add a simple dusting of powdered sugar, a glaze or even a cream cheese icing. And I'm loving my new cake stand so much, I always want a cake on it. Or cookies...lately I'm having a love affair with shortbread.

Chocolate Pound Cake
1 cup boiling water
2 squares (2 ounces) unsweetened chocolate cut in small pieces
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 3/4 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream

In a small bowl, pour boiling water over the chocolate; set aside to melt, cool for 15-20 minutes. Grease and flour Bundt pan. Preheat oven to 325°. Sift flour into a bowl with salt and baking soda. In a large mixing bowl with an electric hand-held mixer at high speed, cream butter and brown sugar; add eggs and vanilla and beat until light and fluffy.
 
On low speed, beat in flour mixture, alternating with sour cream, ending with flour mixture. Beat in chocolate mixture until just blended. Pour batter into prepared pan. Bake chocolate pound cake for about 1 hour, or until a wooden pick or cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and continue cooling on rack. Sprinkle cooled cake with sifted confectioners's sugar or drizzle with icing or glaze.

1 comments :

Rosemary said...

He is such a cutey scratch and all.....Rosebushes do seem to win . Love the look and recipe I will be trying.

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