Sometimes, mess-ups are best

Otherwise known as Chilled Strawberry Soup!

I took my grape salad recipe and thought that it would be delicious with strawberries--especially since strawberries were on sale! But I decided to try using plain yogurt instead of sour cream. The result was a very liquid, but delicious, dish. So I am sharing the results of my "bad idea" with you!

8 oz. cream cheese
8 oz. plain yogurt (can use strawberry, but you might wish to reduce sugar)
1/2 c. to 1 c. white sugar
1 t. vanilla
approximately 2 lbs. strawberries, washed, hulled, and sliced
1 banana
pecans

Beat cream cheese and yogurt until blended; add sugar according to your taste. Blend in vanilla. Fold in strawberries. Cover and chill overnight, or all day if you wish to serve with supper. Slice banana and fold in. Sprinkle chopped pecans over the top and serve.

Note: if you combined everything right before serving, it would probably be salad consistency. :)

Thank you, and come again!

Deep, Dark, Chocolate Cake

This is traditionally our family's birthday cake, every time someone turns a year older. It is dark, rich, and moist--and decidedly better than any store-bought or box-mix cake! The first picture is this cake this year, and the second is the cake with no decoration. The third picture is this cake a few years ago, decorated with whole almonds, slivered almonds, and chocolate stars.

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 t. baking soda
1 1/2 t. baking powder
2 eggs
1 c. milk
1/2 c. shortening
2 t. vanilla
1 c. boiling water

Combine dry ingredients in mixing bowl. Add remaining ingredients except water; beat at medium speed 2 minutes. Remove from mixer; stir in boiling water. (Batter will be thin.) Pour into two greased and floured 9x9" layer pans, one greased and floured 9x13" cake pan, or papered cupcake pans. Bake at 350° for 30-35 minutes for layers; 35-40 minutes for sheet cake and 12-15 minutes at 400° for cupcakes. Cool completely; frost with Chocolate Fudge Frosting.