It has been 10 days since I wrote my post My brutal truth about blogging. If you havent read it, you can read it here. I have done a lot of thinking in these past ten days. A lot of comments on my past post. I cant thank you enough for your kind comments. I have been thinking about my niche. One comment said "Maybe we weren't meant to have a niche". I particularly liked this comment. Yes, maybe! I am just who I am, writing whatever comes to my head. And here it is for all you to read.
In my past post My brutal truth about blogging, I past the 12,000 mark with blog views. I was quite unhappy as my follower base was not huge. I no longer will worry about that. Of course I will watch to see how many people read my blog but I will not be hung up on how many followers I have as I have started to feel, as long as people are reading my blog than that makes me happy.
I have also decided that I will go with what is in my head and in my heart and if I feel like typing it out that is what you will be reading, if you decide to. It felt like a weight off my back not worrying about what to blog, and feeling, is it good enough to "publish"?
Good enough schmood enough. It is what it is and if you are still reading than I am doing just fine. So fine in fact I have decided to incorporate my cake into this blog post. In my previous post I was fed up and knowing I am not a food blogger, I gave up on writing it. Like I said before, was it magazine worthy, picture wise? Not even close.
However it was a cake I made, it was damn good and it is so good in fact that I believe people should try because it is one of the best cakes I have had! So I figured tonight, you know what, F@#$ it, I am going to blog about that damn cake. So here it is in all its glory.
When I made the cake my cake pedestal was just that much too small that you couldn't tell it was there. But it is, and its not sitting on the counter lol
CHOCOLATE CAKE RECIPE
- 1 pkg devils food cake, cake mix
- 1 33/4 oz pkg instant chocolate pudding
- 1 cup of sour cream
- 1/2 cup cooking oil
- 1/2 cup warm water
- 4 eggs
- 1 1/2 cups chocolate chips
Mix together all ingredients except the chocolate chips. Beat for 4 min and than add the chocolate chips. Bake in a greased floured pan at 350 for 50-60 min.
CHOCOLATE FROSTING
- 6 ounces good semisweet chocolate
- 1/2 lb (2 Sticks) unsalted butter, at room temp
- 1 extra-large egg yolk, at room temp
- 1 tsp vanilla extract
- 1 1/4 cups sifted confectioners sugar
- 1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir until melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium high until light yellow and fluffy, about 3 min. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually adding the confectioners sugar, then beat at medium speed. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and the coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on cake.
So maybe my cake isn't Huffington Post worthy, but I guarantee you will eat the whole damn thing ;)
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