Mind you it was after 1:00 a.m. when I went to bed sooooo........
It is over cast here this morning....almost like it would
like to either snow OR rain....just cannot quite make up its' mind!
I was lucky today...."no walk"...dh took that job this morning.
What are you going to do today?
I have 4 parcels to get "wrapped & wrapped" & to the post office.
dh has to go and pick up a clock that has been in for
repair for some time...the fellow just called about an
hour ago...he will be in his shop today until around 1:00.
I also have to "change over cars"....I have been using
his since "The Fire"...now he says the Volvo is "perfect
once more"....and he wants his Mercedes returned!
Whatevahhhhhhh!
They all "Drink gas" like water...and cost in
insurance....and "let ya down" when most needed....so
what is really "perfect", when it comes to cars?
I also have a prime rib out I would like to "chew on" for
supper and want a very special recipe for it!
Have to go looking for that too.....
I am so very seldom home where I have the time to prepare a "real meal"....
After just re-reading this post....I think I should look for
a "job" for today....I will never get everything done I
want/have to do!
Okay! On that note.....
I will say.....
Have a great Saturday!
Enjoy it.....
I amy see everyone later.
Carol/CSW/cas
Todays' "share" is soooooo easy, a kid could do it!
You can whip up this impressive torte up in less than 20 minutes thanks to it's ready-made base--a frozen pound cake.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed 1/2 cup powdered sugar 1/4 cup HERSHEY'S Cocoa 1 cup cold whipping cream 1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine 2 tablespoons HERSHEY'S Cocoa 2 tablespoons water 1 cup powdered sugar 1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
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