Church Stuff

The King and I were teaching Sunday School to the 3rd - 5th graders yesterday. We were talking about all of Jacob's sons and one of the students asked if there were any daughters. Being a dork, the King said there was, and her name was Betty. Betty? Who knows what made him spout out that name, but whatever. One student, S., kept laughing and laughing. The rest of us are looking at him because it was not that funny. Finally, S. says to the rest of the students, "Do you guys know what that means?" He goes on to tell them that means a crabby old lady! I think he was thinking of an old biddy, rather than Betty! The King and I had a good laugh then.

I made a chocolate cake with a butter frosting for church the other night and I got a few compliments on how good the cake was. Seeing as how it is easy peasy to make, I thought I would share the recipe with you for the next time you need something yummy and quick.

Crazy Chocolate Cake

from the Three Links Family Favorites cookbook

3 c. flour

2 c. sugar

6 T. baking cocoa

2 tsp. baking soda

1 tsp. salt

2 c. cold water

3/4 c. oil

2 T. vinegar

2 tsp. vanilla (I used real vanilla that Mom brought me back from Mexico!)

Combine all dry ingredients and mix well. Add the water, oil, vinegar and vanilla. Beat until smooth. Pour into 9x13-inch greased pan. Bake at 350* for 30 minutes or until toothpick comes out clean. ~ Cathy Draves

Butter Frosting

from Better Homes and Gardens New Cook Book

(I don't know if I should say New Cook Book any more either, I got this for a bridal shower gift from one of the girls I worked with at the time. That was almost twenty years ago, so I am sure they have published an updated version by now.) Any way, on with the recipe...

1/3 cup butter or margarine (I only use butter, no margarine in this house)

4 1/2 cups sifted powdered sugar

1/4 cup milk

1 1/2 teaspoons vanilla

Milk

In a bowl beat butter till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.

Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers or one 9x13 cake.