Saturday, January 26, 2013

Five for Friday..Oops a day late

I am linking up again with Doodle Bugs Teaching for Five for Friday linky.

1. Talk about a delicious dessert... Mmmmm..

2. It was Steven's (my hubby) birthday Wednesday! Happy Birthday!

3. Games, games, & more games

4. My Emma Lou is such a spoiled brat, but such a cuddle bug... ha ha.. sleeping in my arms while blogging

5. You know you have been in Canada too long when it's 27 degrees & sunny and the first thing that comes to my mind is "Hmmm... Wonder if it's too cold to lay out?" ha ha... Can you tell I miss sunny warm days and the beach!!! Hurry up April!

P.S. Don't forget to check out Live, Laugh, I Love Kindergarten for a Sweet Little Giveaway!!!


  1. mmm! what is that dessert? it look delicious!! :)

    Smiles from 2nd Grade

    1. I think it is called a Donut Cake?! Not quiet sure. My mother-in-law made it. She makes the best desserts. I will have to ask her about it and get the recipe to post on her as well.


  2. Replies
    1. I was delicious, though probably not the most low in fat. ha ha


  3. That dessert looks delicious! I am going to have to find something similar to that soon!

    Mrs. Bartel’s School Family

    1. It is very yummy! I was just telling Katie that I will have to get the recipe from my mother-in-law and post it on here for y'all.


  4. what you need
    1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    1cup plus 2 Tbsp. cold milk, divided
    1-1/2cups thawed COOL WHIP Whipped Topping
    1 round yellow cake layer (8 or 9 inch)
    1square BAKER'S Unsweetened Chocolate
    1Tbsp. butter
    3/4cup powdered sugar
    Enjoy serving MAXWELL HOUSE coffee with this delicious recipe. make it
    step 1 BEAT pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
    step 2 STACK cake layers on plate, spreading pudding mixture between layers.
    step 3 MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour. kraft kitchens tipsSIZE-WISELooking for something sweet? One serving of this Boston Cream Pie is sure to hit the spot when served with an cold glass of fat-free milk. NOTEUse a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.HOW TO SLICE CAKE LAYER EVENLYPlace cooled cake layer on serving plate. Make 2-inch horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.

  5. This is the recipe for that cake. I have a couple of pans in the shape of a donut so I make it look like a big donut as you can see in Brittany's post. It is the easiest cake to make and everyone loves it. It is called a Boston cream Pie.



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