Attending a birthday party yesterday for a young boy in our church gave me a new awakening.   After our arrival, my two youngest boys immediately headed out to play with the group of kids that were there to enjoy the birthday party at the park.

My oldest, who is turning 14 tomorrow, lingered at the edge of the sidewalk simply gazing at the children who were playing with enthusiasm on the playground.   It struck me hard for the first time that my son really is growing up fast.  I sort of missed seeing him out there playing and running around on the playground.

My oldest son has certainly been a blessing to me.  He loves to help me and still isn’t too big to give me a hug and say, “I love you, Mom”.   If my hubby and I need any “technical” support on the computer, then he is the “go to” man for help.   Above all, if he grows up serving the Lord, then I shall be one happy, content Mother!  (I have no greater joy than to hear that my children walk in truth. ~ III Jn. 1:4)

We decided to celebrate my son’s 14th birthday early, and so I made a really easy recipe since it was getting late last night.  It’s name is simply, “Chocolate Oil Cake“.  I actually cut the sugar in half, and it was still very enjoyable for us, especially with the delicious chocolate fudge frosting on top.  I’ve shared the simple recipe below with the original ingredients…

Chocolate Oil Cake

1 c. buttermilk (or 1 cup milk with 1 TB of vinegar)

3/4 c. oil

2 eggs

2 c sugar

2 heaping tsp. soda

2 c. flour

1/2 c. cocoa

1/2 tsp. salt

1 tsp. vanilla

Combine ingredients and beat well.  Add the vanilla last.

Bake 350 degrees about 35 min. in 9X13 pan.

Tips for Moist Cakes

I searched online to find a few suggestions for baking “moist” cakes and I thought I would share them with you.  If you have any additional tips or hints, please share them with the readers here.

- Check your cake a few minutes before time is up to prevent overbaking.

- Store your cake in an airtight container.

- One suggestion I found is to bake your cake in advance, let it cool completely, then cover with plastic wrap, store it in the freezer overnight and then take it out the next day to frost it.

- An additional suggestion I found is that you use “cake flour” if possible. (Add 2 tablespoons more of CAKE FLOUR for each cup of all-purpose flour called for in the recipe.)