Underestimating...

Non-fiber junkies, scroll down to the bottom...there is a recipe there for a delicious cake.

Last week on yarn along, I shared a project I was just starting...a scarf using some handspun yarn.

I seriously underestimated how much yarn I had.  For a change, I actually worked on this project until I ran out of yarn.   Yep, at 21 inches, I ran out of yarn.  Before I started, it really looked like a lot.  There were four balls of it.  Huh!  It is just barely long enough that I could sow it up into a cowl, but I have curly (read frizzy) hair, and the thought of pulling some wool over my head in the middle of a dry dry winter makes me cringe.  So, I am thinking I will either use some plain beige wool I already have and add some length to both ends, or put some button loops on there and add buttons and voila.  So once again, an almost finished project that will remain unfinished for months simply because I "rock" at making decisions!

Which brings me to my next problem.  So this (above) is the yarn I spun from the lovely roving I ordered over the internet from GreenwoodFiberworks on Etsy.  Incidentally, the picture below that I am including just for fun is the picture of her yarn spun up from the roving I ordered (it's called blue eyes).  What can I say...I am a beginner.  I will say that it is so absolutely super soft I will be ordering more for other projects.  

I still love the colours, and I ordered it to fill the request of a certain blue-eyed young child (N) who loves blue and green.  The problem is there is even less of it than there was of the brown yarn for my scarf project.  I am thinking there will not be nearly enough for the hat he wants.  So I am thinking I will use the fancy pancy yarn I bought as a treat for myself last year (an emerald green merino-silk blend) to put some stripes in the hat to make the yarn stretch.

Ok, and now for the recipe for those of you I bored to tears with my fiber talk...

This is an easy peasy one-bowl cake, and is delicious delicious delicious...and it stays moist for days (if it stays around that long).

Grease two 8" round pans.  Preheat oven to 350 degrees F.
In a bowl, mix together:
2 cups minus 2 tbsp whole wheat flour (if you use 2 cups all-purpose, it tastes even better and is even more moist, but you can actually hide whole wheat in here and it tastes pretty darn good)
2/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
1 cup yogourt (I use vanilla, because it is always in my fridge)
1/3 cup vegetable oil
1 tsp vanilla
2 eggs
1/2 cup cocoa
2 eggs
2 squares melted baking chocolate.
Mix it all together until well mixed and bake for about 25 minutes.

Cool on a wire rack.

Warm 1/2 cup seedless raspberry jam until it thins out a bit.  Spread jam over the top of each of the cakes.
Stack one on top of the other, and garnish with...

whipped cream...do this at the last minute...
Note #1: If you cut a piece of this cake, and load it with whipped cream, and take your bike to work, you end up with a delicious piece of cake swimming in a pool of melty cream...just saying!  Not pretty, but still tasty.
Note #2: This cake recipe does not work for a cake you intend to fill and roll up, like a yule log...trust me on that one, but it does also work as a kind of "deep dish" cake.  Don't know what I was thinking.
Note #3: Oh, and if you follow that rule about "you can cut the fat and sugar in any recipe by 1/3 and never notice the difference"...I have already cut it in the measurements above, so I would avoid doing it again.

Your welcome.  :)

Linking up with Frontier dreams for Keep Calm Craft(ing) On and to newly found (to me anyways) 33 shades of green for Tasty Tuesday.  Won't you come join us?