Happy Birthday, dear Nathan!!
My youngest turned fifteen today. FIFTEEN? How can that be? Where have the years gone?
He had to catch the school bus at 6:10 this morning and I had piano students until 8:30, but we celebrated with birthday cake and ice cream after I finished teaching. Since my cupboards are practically bare, I was forced to bake from scratch. It turned out it didn't take much more time than opening a box, and the results were so much better. I may never buy a cake mix or canned frosting again.
The yellow cake recipe I followed was nothing special, but the frosting was truly delicious - light, creamy, and fresh tasting. Here is the recipe.
FRENCH SILK FROSTING
2 2/3 cups powdered sugar
2/3 cup butter, softened
2 ounces melted unsweetened chocolate, cooled
3/4 teaspoon vanilla
2 tablespoons half and half
Beat powdered sugar, butter, chocolate and vanilla in small mixer bowl on low speed. Add milk gradually; beat until smooth and fluffy. Frosts two nine-inch layers.