Happy Birthday Melanie

Today was our youngest daughter, Melanie's 23rd birthday. She has been celebrating for a week but tonight was the family party. Our family celebration which was much quieter than last Friday night when all her girl friends were here to celebrate. I fixed her favorite meal of Chinese food and made one of our families favorite cakes. Its moist, flavorful and certainly one people remember. It takes a little bit of time to make but the effort is well worth it. I make sure to use at least 70% or higher chocolate. It just gives it a better taste. Also for special times like birthdays, I make a glaze to top the cake with. I just melt chocolate with some heavy cream and make it thick enough to stay in place.
Melanie had fun opening more presents, one of which was this Japanese doll we found for her. She loves Asian cultures but Japan in particular. The doll was a big hit with her. Birthdays have always been special times in our family. We enjoy celebrating them to the fullest.

If I were to make a list of things I am grateful for today, like Jeanne does, it would be something like this...
For Melanie and all the joy she has brought to us
and that we have her with us, as she has a chronic illness. For my other children and the love they show me
For chocolate cake, rich and moist.
For soft spring breezes and warm temperatures
For open windows at midnight
For the moons light
the list could go on and on
oh one last thing... I am so grateful for my new hair cut. Today it just looked really good and I felt good because it looked good.

The pictures are:
Melanie and Casi
Melanies new doll and a half eaten cake. (Never did get a chance to take a picture of it before it was cut. It sure went fast !)

Mocha Spice Cake

Prep Time: 30 minutes
Baking Time: 1 hour
Serving Size: 16

Ingredients:
1 container (8 ounces) sour cream
1/2 cup cooled freshly brewed Gevalia Mocha Kaffe
1/2 teaspoon vanilla
2 squares unsweetened chocolate
1/2 cup (1 stick) butter or margarine
1 1/2 cups sugar
2 eggs
1 1/2 cups flour, divided
1 teaspoon each baking soda and ground cinnamon
1/2 teaspoon each baking powder and salt

Directions:
1. Heat oven to 325°F.
2. Mix sour cream, coffee and vanilla in small bowl.
3. Microwave chocolate and butter in large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. ( I used a pan on the stove top to melt the chocolate and butter) Stir until chocolate is completely melted. Stir in sugar Beat in eggs, 1 at a time, with electric mixer on low speed. Beat in 1/2 cup of the flour, baking soda, cinnamon, baking powder and salt. Add remaining flour alternately with sour cream mixture, beating thoroughly after each addition. Pour into greased and floured 9-cup fluted tube pan.
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Note: Cake can also be baked in greased and floured 13x9-inch baking pan for 45 minutes or until toothpick inserted in center comes out clean.
http://www2.gevalia.com/Gevalia/explore/recipes/desserts/recipe_mocha_spiced_cake.aspx