Whew.  I need the week to recover from my weekend.  It started around 9pm Friday night, when our new Marine strolled into the firehouse!  I wish I had a photo for you, but I don’t.  You can go see Anita’s new Marine, who happened to be in the same platoon with ours.  It was great see him, all tan, lean and back to ma’amming me to pieces again.

He joined us Saturday night for a dinner already planned for our 4th Year dude at UVA.  “Blister” has been around for years, being a local who opted to attend the hometown college.  Luckily, while Blister won’t be running crew regularly for the academic year, he will still be around.   No pictures of him either… sorry.

Finally, a photo!   Saturday morning, I did make it to our guild’s vendor market.  I couldn’t resist these pretties.   Christina and her sister fire their own glass and create all kinds of beautiful pieces.  If you don’t want to wear their art, they also make windchimes and sushi plates.  To see more of their work, click HERE

After dodging tornado warnings and hitting all three Richmond yarn shops, I didn’t have time to make a dessert as I’d promised I would for Saturday night’s fete.  Good thing The Pampered Chef had introduced me to what I call my 10-minute to chocolate cake recipe.  (Again, no photo…   I was too busy knitting and listening to those boys  young men to remember my camera languishing in my purse!)

2779However, I do have a recipe.  You’ll need the Rice Cooker Plus, although I happen to know that the stoneware fluted pan will also work in the microwave too, but the times will vary.  (Disclaimer:  I do happen to be a Pampered Chef consultant.)

It’s easy, quick, moist and yummy.  Supposedly, this will work with ANY type of frosting and cake mix, but I’m too hung up on my almost instant German Chocolate version to try anything else.

YOUR COOKING TIME WILL VARY!   Microwaves are persnickity things.  Your wattage matters.  Whether or not you have a turntable matters.  It’s a little touchy, figuring out when the cake is done.  I will tell you this…  do NOT use a cake tester-thingee.  The spongy nature of microwave cakes wipes the thing clean.  The jiggle test doesn’t work so well either, so good luck, and try using a table knife…


“canned” frosting (I use coconut pecan)

one box cake mix (I use German chocolate)

oil, water and eggs

Directions:  Spread frosting on bottom of rice cooker.  Mix cake mix BY HAND, according to the directions on the box.  You don’t want all the air a mixer will create in the batter… trust me.  Pour batter over the frosting.  DO NOT use the lid for the rice cooker.  Cook for 7-10 minutes, on high, until done.  Let cake stand for a couple of minutes, and then carefully turn the rice cooker upside down on a plate. 

The cake will self-frost.   I recommend serving on at least a dinner plate sized piece, with some sort of lip to it, unless you like running, sticky glaze on your counters, table and hands.

If you don’t have a turntable in your microwave, you’ll want to turn the cake at least once during cooking.   If you use the stoneware, allow at least a couple more minutes of cooking time.

It gets rave reviews, even from professional cooks.

How was your weekend?

13 comments on “Transitions

  1. gaylen says:

    My weekend was pretty low key. I managed to resist pulling my knitting out until after the food was served at the picnic. Everyone was lovely – Sunday was super low-key. I actually got some sewing done. One more box filled and ready to mail 🙂 That feels great.

    Love those pretty little earings. g

  2. Sue says:

    Quiet weekend here with my foot elevated as much as possible. The weather was nice, cooler and a breeze, so the dogs played outside a lot. I got to read.

  3. grace says:

    Your earrings are really pretty, I am glad your back let you go—-any yarn purchases you happened to gorget to mention?

    Went to MD this AM—Of course I can’t have just the cold, its bronchitis, so more inhalers, antibiotics, and lots of cough drops, but stupid me forgot to pick up tissues, will need to send an SOS to Tommo

    Have a great day Germ free hugs from me

  4. Barbara S. says:

    Dang! I already have an electric rice cooker I love (a wonderful gift from DTE) and my grandmother’s Bundt pan…. Do you think I could make it in a souffle pan? I have them in 1, 1.5, and 2 quart sizes; which one would be the best to experiment with?
    Our weekend involved more deck stripping, deck staining, lawn mowing (two weeks delayed due to it never drying out long enough), lawn raking (which we “never” do!),cooking, cleaning, and I don’t remember what all else!

  5. It might be a good thing I have that fluted stone pan…hmmmm?

  6. nichole says:

    LOVE those earrings – gorgeous!!!

    The cake sounds easy and yummy!

  7. Marjie says:

    Great cake recipe! I’d have to try it in a souffle dish, since I don’t have any PC stoneware (although I love their cooker guy mittens, can opener, ice cream scoop, apple peeler/corer/slicer…)!

  8. AlisonH says:

    Love the depth of blue in those earrings. Trying to ignore the sudden desire to go bake a chocolate decadence cake or at least the ganache topping.

  9. Dawn says:

    Love those earrings…gorgeous! Gonna go check out there other stuff. I’ve always wanted to see glass work done!

  10. Anita says:

    Pretty earrings! Love the blue.
    Thanks for the link to my Marine! I’m just so dang proud of him!! I want to plaster his photos everywhere but I know I shouldn’t. 🙂

  11. Bubblesknits says:

    My weekend was spent catching up on all the stuff that had been let alone while I was sick with the plague of evilness last week. lol

    Thanks for the recipe!!! I’m all about some microwave cooking! 😉

  12. Felicia says:

    Stunning earrings! Hmmm….I have a grossly underused fluted bundt pan and a microwave. Just add a cake mix, frosting and dessert is here.

  13. Kathy says:

    My weekend was quiet. Those earrings are such a beautiful blue.
    The cake is awesome to make and eat. Love that rice/cake thing:). Wonder if Bubbleknits will really bake it all by herself. LOL

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