Look at the blog label and you might notice that I am posting this under "breakfast" (...and dessert).
Sit down. Let me explain.
Long ago on our first Easter Sunday morning living in Texas the handsome Bret Sr. and I were sleeping in and talking in bed about our day's events. He lamented that it was Sunday and he wished it were Saturday so that we could have donuts for breakfast. As we do not shop on Sunday, or make purchases, this was a no-go wish.
Thinking ahead on my food plans for the day I said, "Well, I was going to make a chocolate cake along with dinner. Why don't I make it now for breakfast and have eggs and green smoothies with it?"
The reply was a YES.
And that is how our new Easter breakfast tradition came to be! Every Easter morning since has been a fresh chocolate cake with scrambled eggs and garden green smoothies.
We typically enjoy this cake with company after dinner or as a birthday request...
But honestly, some of the best ones have been for breakfast.
Gluten-Free DOUBLE Chocolate Cake Recipe: 3 LAYERS is recommended though not pictured.
Click on this link for the recipe: Mama Jo's Gluten-FREE Double Chocolate Cake
Garden Green Smoothie Recipe: Scroll to the bottom of the post for recipe.
Click on this link for the recipe: Life's A Peach - Garden Green Smoothie
Easter Project: (...if you're wanting this for Easter breakfast. Perhaps an Easter project needs to be listed here as well?) :0)
Click on this link for the project: Easter Eggs Tie-Dyed (re-purpose men's silk ties)
MAMA JO’S ULTIMATE CHOCOLATE FROSTING
This makes enough to frost a 3-4 layer cake
NOTE: Half recipe for cupcakes or a 2 layer cake
3/4 cup butter, softened BUT NOT MELTED (1 and 1/2 sticks)
2 teaspoons vanilla (Mexican vanilla preferred)
3/4 cup Evaporated milk
3/4 cup and 2 Tablespoons cocoa powder (optional: sifted)
2 Tablespoons DARK cocoa powder
5 - 6 cups powdered sugar
In a Kitchen-Aid mixer or with an electric hand mixer, beat butter until creamy.
ADD vanilla, half of the evaporated milk, 1 cup of the powder sugar and the DARK cocoa powder - beat in added ingredients until creamy, and then beat on HIGH for 30 seconds.
ADD cocoa powder, beat until creamy, and then beat on HIGH for 30 seconds.
ADD remaining evaporated milk, beat until creamy, and then beat on HIGH for 30 seconds.
ADDING 1 cup at a time - add 4 cups of the remaining powdered sugar, and then beat on HIGH for 30 seconds after each cup is added.
TASTE your frosting at the 5th cup of added powdered sugar.
ADD an additional 1 cup or 1/2 cup more powdered sugar after the 5th cup depending on your desired consistency and taste.
TIP: be sure to beat in added ingredients on HIGH for 30 seconds!
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| Make sure your cake layers have had plenty of time to cool down before frosting! |
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| Finished frosting will be thick and creamy. |
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| Tip: before putting down your base layer of cake, spread out some frosting on your cake plate to keep it from slipping off and to help when serving. |
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
