Tomorrow is my father-in-law, Mack’s, birthday. We won’t share how old he is going to be, only that we all know that you get better with age, just like a fine wine. 🙂 We met FIL and MIL out at Molly Woo’s Asian Bistro for dinner. It was really good. They have a nice size gluten-free menu, so Jon and I had a nice selection of choices. I chose the Black Pepper Steak (added in snow peas to the mushrooms & green beans) with brown rice and a couple of chicken lettuce wraps for an appetizer. Jon had Pineapple Chicken with brown rice. After we had a nice dinner, we came back to our house for coffee and dessert. I made an amazing Chocolate Cake that I found on Carrie’s, Ginger Lemon Girl, blog. It is called “Everyday Chocolate Cake” and it truly was amazing. The directions were super easy and the cake took no time to make at all. I frosted it with a chocolate frosting recipe from the back of the Hershey’s Cocoa can.

Hershey’s Chocolate Frosting
**From the Hershey’s Cocoa Can

1 stick of butter (1/2 cup), melted
2/3 cup cocoa
3 cups powdered sugar
1 tsp vanilla
1/3 cup milk (I used 1%)

Melt butter and mix in with cocoa until smooth. Add vanilla and then alternately add the powdered sugar and milk until the frosting is the right consistency. I had to add a little more than 1/3 cup of milk. Just do it a little at a time. Frost cake. This made enough for 2 layers, so for this cake, you may want to cut the recipe in half.

Enjoy!

Serve cake with ice cream. I had Edy’s Slow-Churned Pumpkin with mine, Hannah had Edy’s Cookies & Cream (not GF) with hers.

Not really on the topic, but I was nominated for the Blogger’s Choice Awards! WOOHOO!! You can vote for me by going here. Then search “gluten-free” and I am on page 2 under “Gluten-Free is Life”. How exciting!