Wedding anniversary…a 50th occasion to celebrate

PhotobucketWeddings and anniversaries are always fantastic. For us as a family, today is a a very special occasion…… for today, 50 years ago our parents made a vow to each other and a covenant with God that they will stay together …”for better or for worse…until death us do part”.
They honored this covenant and today we can indeed celebrate this joyous day with them. We live in a disposable age and as soon as we have taken what we needed from something (or someone) we discard it. Think of disposable plates, cellphones, nappies…you name it and so too, with many marriages today. If I don’t like it any more, it’s ok, I can just dispose of it….

So for two people to stay together for 50years and still be in love, is a miracle for all of us to share. Pa and Ma teach us that even in the most difficult of times, if we seek the kingdom of Heaven first, all other “things” will be added unto us.

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We are proud of you Pa and Ma and we are grateful for the example that you are. We trust that God will grant you good health to still be around us for many years to come. It is an honor for us to be a part of this wonderful day!!!! Enjoy the celebration.

What will a celebration be without a delicious cake and as this recipe is one that my mom passed on to me, I thought it fit to make this, of course with my own little twists!!!! So, make yourself a cup of tea and let’s all raise our cups to this amazing couple!!!!!

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Chocolate Cake

2 cups flour
2 cups caster sugar
4 eggs
4 tsp baking powder
pinch of salt
1/4 tsp fine cloves
1/4 tsp fine nutmeg
1/2 tsp fine cinnamon
125 gr butter
1 cup boiling water
1/2 cup cocoa powder(the best you can afford)

Prepare to cake tins (23 cm) – use either butter or non-stick spray . I also line the tins with baking paper.
Beat eggs and sugar until light and fluffy – about 10 minutes in mixer. Sift together flour, baking powder, salt and other spices. Pour boiled water on cocoa and butter and mix until there are no more lumps. Add dry ingredients to egg and sugar mixture and then add cocoa mixture will stirring slowly. Mix well, but take care not to over mix. Use a fold- in motion.
Bake for 25 minutes or until skewer comes out clean. Remove cakes from tin and cool.

Filling

500ml cream
1 packet instant chocolate pudding
1 cup milk
berries of your choice
chocolate for decorating – make either chocolate curls or shavings.

Mix instant pudding with milk and set in the fridge for 20 minutes
Beat cream until stiff. Add pudding and whip until blended. Cut cake in 4 layers using a knife or a piece of thread. Layer with the chocolate “mouse” and decorate as you choose.

Although this cake is lovely and moist, I wanted something special, so I sprinkled each layer of cake with about 1 Tbsp of coffee liqueur.

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