Hello, Goodbye, and a Recipe

Thursday, August 25, 2016

Hello, friends. I can't believe it's already been more then a week since my last check in with you guys.

But time has once again gotten away from me this week. Daniel left on Friday and I've been working as many hours as I could to make up for the hours i'll be missing when I leave for vacation tomorrow.
It's likely you won't be hearing much (if at all) from me in the next week. 

I'll be relaxing on the beach and soaking up all the sunshine, hopefully, although the current forecast looks like rain every day. I'm praying to the weather gods that that changes although I think thats just par for the course at this time in Florida and Mexico. 

Anyway, to leave you guys on this Thursday, I thought I'd share a family recipe with you. I made this on Saturday after Daniel left because apparently I bake and eat all the dessert when I'm sad. 

My grandma used to make this recipe for every holiday that I can remember. It's so fluffy and the icing is the perfect consistency! Although, I could be a little biased. Don't you love the stuff your grandma makes for you? 

It's a little bit of work but it's so worth it. I just couldn't keep it to myself, so here you go! 

All you need is: 
1 Box Angel Food Cake
1 Angel Food Cake Pan 
3T Flour
1 Cup Milk
Salt
1 Cup Sugar
1 Cup Imperial Margarine (You MUST use the imperial brand otherwise it will not come out right!)
1 t. Vanilla 
Chocolate Chips 

1. Make the cake according to the directions on the box, this part is easy. Fill the angel food cake pan with the cake batter. Dust 1 cup of the chocolate chips in flour and sprinkle them into the batter right before you put it into the oven. 

2. The cake takes a long time to cook and cool (about 40 minutes to cook and an hour and a half to cool) so you don't have to start the icing process right away. 

3. When you have about an hour left in the cooling process start the icing. 

4. First, in a pot on the stove mix together the 3T of flour, 1 cup of milk, and a pinch of salt. Cook until it thickens and then put in the fridge to cool. *Pro Tip: Don't let it cool too long (you'll know it's too long if the top layer becomes hard) otherwise it won't mix as well later. 

5. In a mixing bowl, add 1 cup of sugar, 1 cup imperial margarine, 1t. vanilla, and a pinch of salt. Cream these items together. This part takes forever! It needs to be a pretty white/cream color. 

6. Add in the mixture that's been cooling in the fridge and beat together until the consistency is fluffy. The icing will be soft and taste like sweet air. Sounds weird, I know. But it's so good. 

7. Ice the cake once it has completely cooled. This works best if your kitchen isn't too hot either. 

8. Sprinkle some chocolate chips onto the top of the cake, and enjoy! 

I hope you like this recipe as much as I do! What are some of your favorite family recipes? Share below!

Check back in a week for all the vacation photos. Do you have any favorite places in the Daytona or Cancun area? Let me know! 

DESIGNED BY ECLAIR DESIGNS