Take the Cake

 

 

 

 

 

Poetry Monday's once a week.

You may have guessed, it's each Monday.

I don't participate every time,

But today I've come out to play. 

My friends assign each week a theme,

Favorite Invention's what they chose.

Now it's up to all of us,

to put our thoughts into prose. 

 

 

 

 

 

 

 

 Take the Cake

 

 

"Best thing since" is often said,

about the napkin and the wheel.

Referencing sliced bread as well,

and yes, they all appeal.

But napkins and sliced bread are not

what I really treasure most.

The wheel itself does not excite,

unless driving to the coast.

Many inventions I can rule right out,

once popular, now antiquated.

Cassette tapes, Walkman, camcorder,

smart phones make them outdated.

But favorite invention truly is

a matter of current need.

Working in the dark requires

a light bulb to succeed.

Any question I ever have,

whatever I need to know,

information overload is what,

the internet has to show.

Thanks to Michael Hart I can,

borrow books right from my home.

E-reader miraculously provides

simple access to any tome.

BUT if I had to choose right now,

my oven'd take the cake.

Its magic powers elicit smiles,

when I turn it on and bake.

Raspberry Devil's Food Cake

 

 

Wait!

Read more poetry, 

you're not through.

Some talented writers

are in this crew:

 

On the Border 

Messymimi's Meanderings 

Mother Owl 

Raspberry Devil's Food Cake         

                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
2 TBSP baking cocoa

1 box (15.5 oz) Devil's Food cake mix

1 box (3 oz) raspberry jello mix

1 cup milk

1/3 cup oil

3 eggs

1/2 cup raspberry jam

2 TBSP raspberry liqueur (can substitute water)

 

1 can (1#) chocolate frosting

1 box (3 oz) chocolate pudding mix

1/4 cup raspberry liqueur (can substitute 3 TBSP water and 1 tsp raspberry extract)

multicolored sprinkles

Directions:

*Preheat oven to 350 degrees. Grease a 9 X 13 baking pan and dust it with the baking cocoa.

*Whisk together the raspberry jam and 2 TBSP raspberry liqueur (or water). Set aside.

*Beat the cake mix, jello mix, milk, oil, and eggs for 2 minutes. Pour about 3/4 of the batter into the prepared pan. Dollop with the jam mixture, gently swirl into the batter, then top with the remaining cake batter.

*Bake for about 28 - 32 minutes, until the center springs back to the touch. Cool completely.

*Beat the frosting, pudding mix, and the remaining liqueur (or water and extract) for 1 minute, then spread onto the cooled cake. Decorate with sprinkles.