Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.
Thursday, July 28, 2016
The epic cake adventure was made possible by this cake.
3 and 1/3 Cups flour
2 Cups sugar
2 tsp baking soda
1 tsp salt
1 TBSP and 1 tsp apple cider vinegar
3 tsp vanilla
2/3 Cup oil
2 Cups water
Preheat oven to 350. Grease and flour two cake pans or a 9 x 13. Or prep 18 cup cakes, or a combination that makes sense for your creation.
Place all the dry ingredients in a large bowl. Stir well. Dig wells in the dry mix, two smaller and one larger, large enough for nearly a cup of liquid. In the large well pour oil, vanilla in one of the smaller and vinegar in the other. Pour the two cups of water in and stir well.
Divvy up the batter.
Bake until golden and the cake springs back and knife comes out clean. Bake cake pans approx 28-30 minutes. 9 x 13 approximately 33-35 and cupcakes about 17-20 minutes.
Cool about 10 minutes. Pop out of pans. Cool completely. Frost.