It's Official! She's 13!

That's right! Katie is now 13 years old, let the teen years begin! 

More opportunities to walk downtown, go to the Popcorn Shop, eat out with friends, go to Starbucks and legally go to PG-13 movies. Katie is very excited about the last opportunity to see a PG-13 but I'm thinking that our movie selection might need to be on a case-by-case basis. Have you seen what they put in some of the PG-13 movies these days?! Yikes!! 

We celebrated Katie's birthday like we do all her birthdays; with crab legs, corn on the cob, new potatoes and a big chocolate cake. I've included the recipe below because it is really the best chocolate cake I have ever had! Not only is it yummy but it is also so easy to make that you place all the ingredients in in a bowl together and then you just mix it up. A winning combination; simple and delicious!

Chocolate Cake (no dairy, no eggs) 

3 C       Flour

2 C       Sugar

6 T       Cocoa

2 tsp.    Baking Soda

1 tsp.    Salt

3 T       Vinegar

2/3 C    Oil

2 C       Water

1 tsp.    Vanilla

Starting with the flour, add all ingredients in the above order. 

For a cool effect, pour the vinegar right on top of the baking soda and see what happens!  Blend in a mixer on medium speed for approximately 1-2 minutes or until the batter is no longer lumpy. The batter will appear runny but do not worry, all that liquid makes the cake very moist.

Next, pour the batter into an ungreased 9x13 cake pan and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out clean. We have served this cake at all of Katie's birthday parties and even the picky eaters ask for more!

Vanilla Cream Cheese Frosting (no dairy, no eggs)

1/2 C     Dairy-free margarine

3/4 C     Dairy-free sour cream

1/8 tsp.  Salt

1 tsp.     Vanilla Extract

2 1/2 C  Confectioner's Sugar

(1/2 C Cocoa for chocolate frosting)

With a mixer, cream the margarine, cream cheese, salt, and vanilla until thoroughly combined. Slowly add the confectioner's sugar and mix on low for a couple of minutes. Increase speed and beat until light and fluffy. Add more confectioner's sugar in small amounts if needed. Chill for about 30 minutes before spreading on your cake.

Want to make cupcakes for your child’s class or party? This is a great recipe to use because it will usually make more than 24 cupcakes so you will have plenty to pass around. Simply place batter into paper-lined cupcake pans and bake at 350 degrees for 18-20 minutes.