funny bone

Even though VALENTINES DAY is too often associated with–
stress and expectation (depending on who’s in your life or NOT)
my mom taught me that it’s an opportunity to do something–
Thoughtful and  U N E X P E C T E D.

On February 14th when I was about four, I helped her make my Dad’s favorite Chocolate Cake in the shape of a heart with “I love you” spelled out in red m&m’s (complete with an m&m’s trail from the front door to the kitchen for my Dad to follow). The cake was one of those concoctions with pre-mix plus other things (like pudding mix & chocolate chips) with this really really yummy chocolate-y frosting. I have a permanent picture in my mind where our faces are smeared with chocolate as we follow Dad into the kitchen laughing.

Since I’ll be Volunteering in the ER for part of next Sunday — Valentines Day,  I’m thinking about making something to take to the “staff.”  It’ll either be My Magical Mom’s Chocolate Cake or my own really amazing (even if I do say so myself) Coffee Cake (which is a variation of the chocolate cake recipe, only I’ve added cinnamon and white chocolate chips, chopped nuts and this really addictive powdered sugar drizzle-y frosting).

I’ve noticed lately that whenever I bring homemade cookies to the ER Staff, my entire Volunteer experience goes easier. It’s like I’m Pavlov and I’ve trained the doctors and nurses to smile when they see me coming. I’m not kidding. I really feel the love.

I just ordered a heart-shaped Spring Form Pan from Amazon with a rush delivery. I’m kind of hoping a certain doctor will be there Sunday to sample my creation. I won’t be spelling out “I love you” in m&m’s but maybe it won’t hurt to spell out a few random xo‘s in mini chocolate chips. After all, it won’t be like I’m making the cake just for him—it’ll be for the “staff” (wink/wink.)

Here are the two recipes just in case you want to try one or the other. Ordinarily I wouldn’t put recipes on my blog, but these are so yummy and full-proof, well—let’s just say, it’s my Valentines Gift to you —   xo/evie.

My Magical Mom’s Chocolate Cake

Batter:
Duncan Hines Devils Food Cake Mix
1 Small Package of Chocolate Pudding Mix
1/2 cup warm water
1/2 cup Crisco oil
1 cup sour cream (one small carton)
4 eggs
1 cup of chocolate chips

Frosting:
6 squares of Bakers unsweetened chocolate
1 cube butter
1 cup heavy whipping cream
1 cup sugar

Your Choice of Decorations:
M & M’s
Jelly beans
Chocolate Chips
Chocolate Sprinkles
Colored Sprinkles
Nuts

Use Pam or butter to grease a Spring Form pan.  Preheat oven to 350 degrees.  In an electric mixer, combine all of the ingredients in the order that they are listed.  Add the eggs, one at a time.  Combine, but do not over mix. Pour batter into a greased Spring Form pan.  Bake for 55-60 minutes at 350 degrees. When completely cool, remove the sides of the spring-form pan, cover with frosting and top with decorations.

Frosting:
In saucepan over low heat, combine 1 cup of sugar with 1 cup of heavy whipping cream.  When it is just at the boiling point, simmer for approximately 5-7 minutes.  Remove from the heat and add chocolate squares.  Next add butter.  Use whisk to combine completely.  As the mixture cools, it becomes thicker. Frost the cake then top with the decorations.

Evie Stewart’s Coffee Cake

Batter:
Duncan Hines Golden Butter Cake Mix
Small Package of Vanilla Pudding Mix
1/2 cup warm water
1/2 cup Crisco oil
1 cup sour cream
4 eggs

Filling/Topping:
4 teaspoons cinnamon
1/2-3/4 cup sugar
1/2-3/4 cup brown sugar
1-2 Tbsp. cocoa
Mini Semi-Sweet Chocolate Chips
White Chocolate Chips
Chopped Walnuts

Icing:
Powdered sugar Whisked with a  little water
Mini Semi-Sweet Chocolate Chips
White chocolate chips
Chopped Walnuts or Pecans

Use Pam or butter to grease a Spring Form pan.  Preheat oven to 350 degrees. In an electric mixer, combine first four ingredients.  Add sour cream and then eggs, one at a time.  Mix everything well, but do over mix.

In separate bowl, combine filling/topping ingredients (except for chocolate chips & nuts). Pour half of the batter mixture into a greased spring-form pan.  Then pour 1/2 of the filling/topping mixture.  Sprinkle with chocolate chips (make sure that there aren’t too many in the center.  Use a fork to swirl gently into the mixture.

Next pour the remaining half of batter.  Top with remaining sugar mixture and sprinkle with more chocolate chips and nuts.  Bake for 55-60 minutes at 350 degrees.

When cake has cooled completely, remove the sides of the Spring Form pan.  Combine the powdered sugar with a little water, using a whisk to make it very smooth.  I like to make this thick (the more water you add, the thinner it will be).  Drizzle over the top of the cake and sides, then top with the chocolate chips and chopped nuts if you wish.

(What thoughtful and unexpected things are you planning for Valentines Day? Let me know in the comments.)

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