Friday, April 6, 2012
Well, last week was the end of the blossoms and it's sad because they're so beautiful, but being they don't last long is I guess what makes them so special. You appreciate them while you can. I wanted to save some, so I dried out a handful, they dry out pretty and can be put with dried roses. The purple flower was on the ground, my husband had to throw it in there for me. :D
We got tons of Spring cleaning done and alot of time to hang out. I had bought that Orange Mint the other day and pulled some leaves off for a pot of Chai tea.I also made a coconut cake and it did turn out so moist. What is it about Spring and coconut cakes? :D
Here's the recipe:
Betty Crocker Yellow Cake with pudding
1 small box of instant vanilla pudding
1 (8 oz) container of sour cream
Mix the cake according to package, but mix the box of dry vanilla pudding with the cake mix. Put the sour cream,(you can use less if you want), in with the eggs and water told to be used on the box. Mix it all together. I baked mine at 350 in a bundt pan, because they make such moist cakes. Bundt pans take 40 to 45 minutes,( depending on your oven), to bake a cake and I oil it thinly before putting in the mix.
Cool cake completely
1 box of powdered sugar mixed with one and a half tsps of vanilla, one stick of softened,not melted, butter and add enough milk, (little bit at a time) to make it the consistency you want. I think 3 Tbsps of milk to start will be good, depending on how thin or thick you want it.
Then as soon as I have the icing on cake, I sprinkle coconut all over.