So, Harold Camping, the head of a Christian broadcast group called Family Radio, has been predicting for years that the end of the world is on Saturday, May 21, 2011. That is tomorrow, Folks. I think I heard it is to happen around 6 PM. Didn’t say which time zone. I guess we had better keep tabs on Australian news. I don’t know how you feel about it, but I am proceeding with my plans as scheduled………I wonder what Harold has planned?


I am still cooking and baking…..I am still working towards my goal for Art in the Vines. My fish painting, “Catch of the Day” is still a work in progress and I absolutely plan on having it finished in time for the art event on June 11th! I am having a great time painting the scaly boys, but it is rather tedious. I notice my shoulders and neck rebel after several hours of painting little scales! My next fish painting may be a Koi pond with the fish flashing by underwater….I’m pretty sure no one would ever notice their scales.

One of my baking duties today is that wonderful Buttermilk Chocolate Sheet Cake….remember? I think it came out in the 50s, possibly early 1960. It is still one of the best chocolate cakes ever! I think I will be eating a big piece of this cake tomorrow at 6PM! And you know how well Somerset Ridge Tawny Port goes with chocolate! Have to do it!


If you haven’t made it in a while, here is one of the many recipes.

Buttermilk Chocolate Sheet Cake.
2 cups all-purpose flour
 2 cups sugar
 1 teaspoon baking soda
 1/4 teaspoon salt
 1 cup butter
 1/3 cup unsweetened cocoa powder
 2 eggs
 1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
Chocolate Frosting:
1 stick butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
3 1/2 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional

Grease a 15X10X1-inch or jelly roll pan or a 13"x9"x2" baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. The top surface will look like a million little bubbles just popped! It is very important that you pour the warm chocolate frosting over the cake while it is still warm also. So, start making you frosting as soon as the cake comes out of the oven. Spread frosting evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.

Frosting:
In a medium saucepan combine 1 stick butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil. Remove from heat; add 3 1/2 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans, but I personally do not add nuts; as a chef, I run into too many people allergic to nuts.

If all goes smoothly tomorrow and I am still around, I will let you know how my 6 PM piece of cake tasted!