It was when I reached out for a glass of water, that I realized that I was really thirsty. While sipping in the water, I could now understand why I was thirsty. And why the family who visited us seemed relieved to leave the house.
I yacked them to death!
Every single time this happens, I tell myself that I will behave and give others a chance to open their mouth. But till now, I have not been successful. You can hear only my voice reverberating through the living room.
But that is not the worst. The worst is that when I come here – to this space, my blog – where I have unlimited talking freedom with no competiton or any opponent, I just seem to have nothing to say! I was stumbling for words to even write a couple of short paragraphs!
Anyway, I hope things change the next month. Its going to be a full month marathon! So its one post everyday for a whole month. I like it. I am looking forward to it!
And I hope I will get back to eating off people’s head here too :-D
But before that, check out what’s happening for this month’s BM at the Blogging Marathon page.
Recipe Adapted from: The America’s Test Kitchen Family Baking Book
Makes : Two 9″ cakes
- Butter : 200 gm
- Sugar : 1 3/4 cup
- Eggs : 4
- Vanilla Essence : 1 tbsp
- Milk : 1 1/2 cup
- All purpose Flour : 2 3/4 cup
- Baking Powder : 2 tsp
- Salt : 1/4 tsp
For the frosting: (Enough to cover one 9″ cake. Recipe source here.)
- Cocoa Powder : 2 tbsp
- Icing Sugar : 1 cup
- Butter : 2 tsp (softened)
- Boiling water : 1 tbsp (or more)
- Vanilla Essence : a few drops
For the cake:
- Preheat the oven to 180C. Grease two 9″ pans or one 13″X9″ pan.
- In a big bowl, cream the softened butter and sugar. Once light and fluffy, add the eggs (one by one) and beat with the hand mixer. Add the vanilla essence.
- In a separate bowl, add the flour, baking powder and salt. Whisk thoroughly.
- Add one third of the flour mix to the creamed butter and beat in with the mixer. Add half of the milk and beat again.
- Add half of the remaining flour mix and beat in again. Tip in all the milk and mix. Add the remaining flour and beat in until its all incorporated.
- Mix with a spatula and pour the batter into the moulds.
- Bake for 25-30 minutes or until a wooden skewer comes out free of crumbs when inserted in the middle.
- Take off the pan and let it cool in a wiring rack.
- To make the icing, mix the sugar and cocoa. Whisk so that no lumps remain. Add the softened butter and vanilla essence. Pour the hot water and mix. Spread on top of the cooled cake and decorate with sugar balls or sprinkles.