We took a little side trip to Topaz, a Japanese internment camp a few hours away. It's long gone but there was a great little museum in a nearby town. It just made me sad. I know WWII was a scary time for Americans but to say it was a horrible injustice to imprison Japanese-American citizens is somehow inadequate.
Our town had a Plen Air Arts Festival, contest and studio tour, and I bought this beautiful local honey at my friend Vickie's farmers market.
I hope yours was good too.
1 box of chocolate cake mix (Duncan Hines or Betty Crocker)
1 small box (4 oz.) of chocolate instant pudding mix
¾ cup of canola oil
¾ cup of milk
Preheat the oven to 350 degrees F.
Mix the dry ingredients in a large bowl. In another bowl mix the wet ingredients. Stir the wet ingredients into the dry ingredients. Mix for 2 minutes until blended. Scoop into cupcake papers and bake for 14-17 minutes or until a toothpick comes out clean when inserted into the middle.
Let cool and frost with Chocolate Cream Cheese Frosting.
Makes 24 cupcakes.
*For high altitudes: add 1 more egg and ¼ cup of all-purpose flour to the dry mix.
Chocolate Cream Cheese Frosting
4 ounces of softened cream cheese
4 ounces of softened butter
2 cups of powdered (confectioner’s) sugar
½ cup of cocoa powder
2 teaspoons of vanilla extract
Mix all ingredients until light and fluffy.
Linked to Friday Potluck.