An autumn picnic in the Rockies….
That was one of the truly Canadian experiences we wanted to share with Joe when Lauren brought him home to meet the family this fall.
One of my favorite things about being a prairie girl is living so close to the mountains. The scent of the fragrant spruce needles and the freshness of the northern mountain wind triggers an energy within that I am completely unaware I own until I am there. Nature wields her power upon us in the forested underbrush and one cannot pass by without being touched by the comforting calm of her peace filled wildness. Just sitting in silence is enough.
Breathe. We found our little spot just out of Lake Louise on the way to the Columbia Ice Fields. There was no one there, yet there were tables, washrooms, and garbage cans. It was perfect. So, out came the table cloth, napkins, plates and then the leftovers from their welcoming party a couple of nights prior: the beef and the buns, roasted red peppers, garden tomatoes, Bocconcini and oven dried tomato salad, ajvar, home made mayo, and coleslaw. All left overs, and all perfect for this day.
And what’s a picnic like without the chocolate cake?
In our family, it is just not complete!
Here’s mom’s recipe for our traditional (and famous within small circles) chocolate cake.
Chocolate Cake with Brown Sugar Icing
Ingredients and Instructions for the Cake:
Sift together the following:
- 1 3/4 c flour
- 3/4 c cocoa
- 2 tsp BS
- 1 tsp BP
- 1/2 t salt
- 2 c sugar
Combine the following:
- 1 c buttermilk
- 2 eggs
- 1 c strong coffee (I now use espresso), cooled
- 1/2 c canola oil
- 1 tsp vanilla
Further Instructions:
- Preheat the oven to 350ºF
- Add the liquid ingredients to the dry ingredients; beat for 2 minutes on medium if using an electric beater, or until completely blended (the batter will be thin)
- Pour into prepared cake pan (one 9 x 11 inch, or two 8 inch rounds)
- Bake for 35 to 40 minutes; cool completely, then ice
Ingredients for the Icing:
- 3 c brown sugar, packed
- 1 1/2 c heavy cream
- 1 tsp vanilla
Instructions for the icing:
- Place ingredients into a heavy saucepan and melt together
- Boil to soft ball stage, 234ºF if using a candy thermometer
- Add vanilla; cool until slightly warm, then whisk until creamy and spread on the cake (you can also use an electric beater, but the consistency of the icing changes)
And, VOILA! You have a very moist, dense, delicious, very basic, and very old prairie farm treat! This one comes from central Alberta (the Lacombe area) and has been passed through our family for well over 150 years.
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