Totally NOT Papercraft Related: Michigan State University Moves to the Final Four!!

Happy Dance!! Happy dance!!!  My Michigan State Spartans are on their way to the final four!!  I just had to share - Donna Mundinger and I are both celebrating tonight.... We MSU Alumni take our basketball seriously - as does Sparty - just look at the photo above.

Sparty is quite the guy!  Look at him rallying the team during a game!!  I love Sparty... but then he is the ULTIMATE Spartan! 

Too funny - I just checked Donna's blog to copy the link to her site - and she too has a MSU post.  We Spartans take our team seriously!!!!

Spring Steeplechase and Birthday Bash ... What a Saturday!

I have to tell you that I am wiped out today.  Yesterday was such a full and wonderful day.  We attended the Aiken's 44th Running of the Steeplechase, T H E spring event in Aiken, as well as hosted a 50th birthday party my husband threw for me. 

Steeplechase is a day of tailgating, horse racing, sun (!), friends, food and beverages.  We had such a nice time attending with a few friends, my mother, and two of our three children. We took our E-Z up canopy, tables & chairs, and tailgated from the backend of my minivan.

We then came home and set up a couple of round tables with chairs in our backyard.  We served a selection of food, beverages and of course, birthday cake and ice cream.  We finished the night off with funny rounds of Catch Phrase and Apples to Apples.  It was seriously so much fun.

Today is my actual birthday and it has been a slow lazy day... Now that I am 50 apparently I need a recovery day! LOL. 

I just wanted to share some of my birthday weekend fun with you.  I hope that you will stop back on Monday for the BBTB2 new projects (hint - BBTB2 is celebrating with me also).

Chocolate Cake IS Serious Dessert Time!

I have been MIA from my scrap room this week.  Family and work have kept me busy, which was nice.  But I have no such excuses for today. I have spent a big part of the day in the kitchen and I enjoyed every moment (except for the milk splash).  I made a layered salad as a side dish for dinner, which is done is staged steps.  And then I moved on to dessert!   I made this FABULOUS Chocolate Zucchini Pecan multi-layer cake!

For those who may be wondering, I am going to be including an occasional recipe here on my blog.  In addition to paper crafting, I also really enjoy cooking.  I am currently especially enjoying baking, but I will add other recipes as time passes. 

And speaking of baking, I love chocolate cake.  Chocolate cake is the stuff of serious dessert time!  And this cake is better than most.  The layers are sweet and moist.  The zucchini cooks nicely so that it is not screaming "veggies hiding here".  And the nuts are a nice flavor and texture addition.   And the frosting.  OH MY GOSH!  Fluffy, sweet, and creamy.

I am including the cake recipe below, include my adjustments.  This cake would be great with several different types of frosting.  I went with flour paste based frosting, one and one-half batches of my recipe (posted previously).  Yummy.

Chocolate Zucchini Pecan Cake
Ingredients:
• 3 1/2 cups sifted cake flour
• 3/4 cup unsweetened cocoa powder
• 1.5 teaspoon baking soda
• 1.5 teaspoon salt
• 3 1/2 cups sugar
• 3/4 cup (1.5 stick) unsalted butter, room temperature
• 3/4 cup vegetable oil
• 3 large eggs
• 1.5 teaspoon vanilla extract
• 3/4 cup buttermilk
• 3 cups grated unpeeled zucchini (about 2 1/2 medium)
• 1 1/4 cup chopped pecans

Preparation:
Preheat oven to 325°F. Prepare three 9-inch cake pans with butter and flour.
Sift flour, cocoa powder, baking soda and salt into medium bowl; set aside.
Beat sugar, butter and oil in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Mix in chopped nuts. Divide batter evenly into prepared pans.

Bake cake until tester inserted into center comes out clean, about 35 minutes.  Cool cake completely in pans.
-Prepare frosting-

Remove pans and bring to room temperature. Frost each layer as you add it to the cake plate.  Spread remaining frositng on the sides of the cake.