THE SATURDAY SPANKINGS BLOG HOP 2/15/14

In this week’s snippet from “The Author”, our upcoming novella, Richard finally gave Dana what she needed to fall asleep.  “Thank God,” you said under your breath.

Since I am posting this on Valentine’s Day, I thought I would offer you my favorite chocolate cake recipe.  It’s pretty much a “no fail” cake that is moist and has such a good chocolate kink ...I mean kick.  Before I started writing, I spent a lot of time baking.  And when you taste this cake, you’re probably going to think, she should go back to baking… Ahh … but first the snippet …

*************

“Richard, please.  I need to feel you inside me, now.”

“We have plenty of time; the birds aren’t even up yet,” he teased in a raspy voice.  What she needed was to feel him possess every inch of her - to know that he was in control.  Gradually his broad cock edged into her slippery lips, and every second was savored as he slowly stretched her tight passage.  Once she was filled completely, he exited leisurely - only to drive back in deep, with powerful thrusts.  She moaned in gratitude as he reached around to circle her sweet button with his wet fingers, making her happy pussy shiver with excitement.

Without warning, his palm sharply met the blush on her tender bottom right before he drew back and plunged as far into her depths as he could reach.  A low, deep cry came from his throat as he spilled his hot seed while Dana’s muscles convulsed and clamped around him.

“I should get caught more often,” she purred softly, as he gently kissed the back of her neck.

*************

Thanks for coming by!  Scroll down if you are interested in my Valentine’s Day offering and don’t forget to stop and visit some of the other Blogs on this Hop.  Have a sweet Saturday! ~ Shelly

CHOCOLATE CAKE

3 c flour

2 c sugar

½ c cocoa

2 tsp. baking soda

1 tsp. salt

2 TBS white vinegar

2 tsp. vanilla

2 c water

1 c oil (I use canola or a blend of vegetable oils)

Sift dry ingredients and then add liquids.  Mix together with a paddle attachment, if you have a choice.  Pour into 2 – 8 inch pans for a layer cake or a 9 x 13 that you either greased or lined with parchment paper.  Bake for 35 to 40 minutes in a pre-heated oven at 350 degrees.  I usually start checking with a toothpick at 35 minutes.  You want it clean, but crumbs are acceptable – wet batter on the toothpick is not.  Seriously, that’s it.

Notice - there are no eggs in this recipe.  But the oil and vinegar combination creates a delicious, moist cake.  You can use dark cocoa or regular.  I usually use regular, but I have had requests for dark.  Basically, they taste the same – the difference is in the color.  Cool and serve.  It freezes well, too.  It’s good as a stand-alone, but I’ve also used it in my chocolate-kahlua trifle when I didn’t have brownies available.  Seriously, everyone should have brownies or chocolate cake in their freezer, just in case of an emergency.

This cake really doesn’t need frosting – but I have used chocolate, cream cheese or German chocolate.  I prefer chocolate.  This one calls for melted butter, so obviously, it will be soft.  Everything doesn’t have to be hard to be delicious, just sayin’ :)

CHOCOLATE FROSTING

1 stick of unsalted butter

2/3 c cocoa

3 c powdered sugar

1/3 c milk

1 tsp. vanilla

Melt butter and alternate powdered sugar, milk and cocoa.  Stir in vanilla.  Sometimes I add more cocoa to make the frosting darker, but remember, that will cause it to dry it out a little more.  So, adjust to your own taste.  If you have the choice, whip with a wire whisk attachment.  It will be creamier.

Yields – 2 cups of frosting.