Posts Tagged With: Revell’s Food Cake

Happy Callie, Checking In

I haven’t checked this blog in two months.  I know, I’m the worst.  I’m like the person that buys a really awesome potted plant, takes care of it, and then forgets to water it for a while.  (Actually, I’m not like that person– I am that person.  Plants are hard.)  But, here I am, dusting off the leaves and ready for sunshine.  And, to my amazement, my blog has stayed kicking without me, getting a steady stream of views through Google and Pinterest.  The roots are still very much alive.

This has been such an insane semester!  I did end up getting a new job; I was promoted to the lead secretary in the counseling department and I was put in charge of the high school’s College & Career Center.  I know, ironic right?  There I was, fresh out of college, ready to help kids figure out what to do with their lives when I’m still not so sure what to do with mine.  However, over the past few months I’ve found a lot of joy in helping kids discover a path in life that will take them where they want to go.  I’ve had to wipe a lot of tears and say, “Yes, the real world is scary, it’s true.  But it’s also awesome.”

Me at my desk. My office is decorated with college pennants, but the Hardin-Simmons one got prime wall space by my diploma.

One of my biggest projects this semester has been helping the seniors find scholarships.  I’ve spent countless hours scouring the internet for scholarship opportunities and talking to local scholarship donors.  I also organized Senior Awards Night, which was a huge ordeal and was probably about as stressful to plan as my wedding was.  Our seniors received $2.5 million in scholarships this year, partly because of my help!  The best thing this job has helped me realize is how much I love helping people.  Even though the job doesn’t pay much, it’s gratifying enough to make it worth it.

This is one of my projects for my students. I researched a bunch of scholarships and put them on slips of paper with the amount, due date, etc. I would remove them after they were due until they were all gone.

In March, I was finally approved to get breast reduction surgery.  This was something I thought about for a long time and I’m so glad I did it.  My chronic back pain is gone, I can exercise more, my clothes fit better, and I feel so much more confident.  The recovery process was difficult, but I feel back to normal now.  I’ve never been the type to condone plastic surgery, but now that I’ve been through it myself I understand a lot better why someone would want to go through that.  My surgery wasn’t for cosmetic reasons as much as it was to get rid of the back pain that often left me in tears after a long day of work.

Ready for surgery, but scared to pieces! I had never had surgery before.

The results have been more than I could ever have hoped for.  I feel 100% better.  I was out from work for nearly two weeks, and that made a stressful semester even more stressful.  However, I don’t regret it one bit.

Before, December 2012

After, June 2013

I spent my recovery surrounded by pandas…

… and a Panda, so I managed to recover just fine.

In other news, spring came and it brought bluebonnets!  God bless Texas.

My parents gave us this great old dresser.  Hopefully sometime this summer I will have a chance to paint it to match our bedroom.  Stay tuned for that!

My hair got super long…

Sam had a Star Wars themed birthday party, complete with a Darth Vader cake (chocolate cake recipe was Revell’s Food Cake) designed by me.

A bunch of friends came in to visit, and that was so great to see everybody and celebrate Sam’s special day.

A couple of weeks ago, we went to the Renaissance Faire with our friends Autumn and Vincent.

Ian the Korean came to visit!

Also, for the first time ever I got paid for a professional writing assignment!  I’ve been writing for a local magazine called NOW Magazine.  My first article will be published in July or August.  I will definitely post the link for you when it comes out.

Sam officially finished his first year of teaching today!  He cleared out his classroom and turned in his keys this morning.  That means we are moving again sometime this summer.  We don’t know where yet, but we are on the lookout for a Social Studies teaching position somewhere in Texas.  It’s always scary to be so uncertain about the future, but we are searching hard and I have faith something will turn up.  For now, Sam and I are enjoying the adventure.

Now you are all caught up!  I still have work for another three weeks, but after that I’ll be out for the summer and I’ll hopefully have more free time to devote to my little plant.

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Revell’s Food Cake

[Originally posted on August 19, 2012]

Today, I have created a recipe that I’m certain I’ll still be making when I’m a grandmother. I call it Revell’s Food Cake, and it will change your life. I promise.
 
I created this recipe from two different components: a base cake recipe and a frosting recipe. I chose to make cupcakes to send with Sam to school tomorrow. You might say I’m trying to make his fellow coaches like him by giving them delicious baked goods. You might be right.  I began by looking for a red velvet cake recipe because Maypearl’s school colors are red and black. However, I got sidetracked by this incredible recipe posted on Kevin & Amanda’s Recipes called Brownie Batter Chocolate Fudge Cupcakes.  This particular recipe got amazing reviews. It’s basically a cake base with a brownie center and chocolate frosting.
 
Everyone who knows me should be aware how insane I get for chocolate, but even I was a little nervous about the amount of chocolate in this recipe. It seemed a little overwhelming. I wanted a cupcake that I could eat without feeling like praying for forgiveness. However, I was very attracted to the frosting. It seemed like exactly what I needed: thick, gooey, and rich. The original recipe called for five sticks of butter! Five! I cut my recipe down to four sticks, but still. I should probably start praying. I cut down my recipe by one-fifths because sticks of butter are sold in groups of four. That’s why the measurements will be a little strange. You can find the original recipe on Kevin and Amanda’s Blog.
For the base cake, I remembered a recipe I’ve been meaning to try for a while now: Hershey’s Black Magic Cake. It’s a recipe that’s been floating around for decades. Originally, Hershey printed a version of it on their cocoa tins (back when their cocoa came in tins). I found this version on a blog called My Baking Addiction. It’s called Black Magic for a reason… It’s incredibly moist and feels completely evil. It’s soft and fluffy, just the way I like my cake.
With a little tweaking here and there, I combined the two recipes to make Revell’s Food Cake. It will probably make an appearance at a party or family gathering in the near future.
 
 
 

Revell’s Food Cake

Makes 1 cake (10-12 servings) or 28 cupcakes.
For the Cake:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey’s Special Dark Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk

1 cup strong black coffee

1/2 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. For cupcakes, set cupcake liners into a standard cupcake pan and spray the cups with non-stick cooking spray (preferably butter flavored).

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl (the bowl of your mixer works best). Add eggs, buttermilk, coffee (hot), oil, and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin and slightly bubbly from the hot coffee). Pour batter evenly into prepared pans. If making cupcakes, only fill the cups 2/3 of the way full.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or 15-20 minutes for cupcakes. Test with a toothpick or fork poked into the center. If it comes out clean, they’re done!

4. Let cool for 30 minutes. Use wire cooling racks if you have them.

While the cupcakes or cakes are baking and cooling, wash out your mixer bowl and start on the frosting.

For the Frosting:

4 sticks of unsalted butter, softened to room temperature

3/4 cup + 1 tablespoon of powdered sugar

1 cup + 3 tablespoons + 1/2 teaspoon dark cocoa powder

1 cup + 3 tablespoons + 1/2 teaspoon light corn syrup

1 1/2 teaspoons vanilla extract

12 ounces chocolate chips (one bag)

Directions:

1. Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins.

2. Combine butter, sugar, cocoa, and salt in your mixer bowl with a large spoon. Attach the bowl to your mixer and add the corn syrup and vanilla. Mix on medium speed until just combined; don’t over-mix! It will have a strange consistency at first because of the syrup. Add the melted chocolate and mix until smooth.

3. Refrigerate for 30 minutes. By then the cupcakes should be completely cool and ready to frost. Enjoy!

Are they good? Here’s what Sam had to say:

 

UPDATE: 10/20/12

Here is what this recipe looks like as a full cake!  :)

Ignore the strange glow from my computer screen.

 
Categories: Revell Recipes | Tags: , , , , | 4 Comments

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