Clouds, rain and a Mexican Orange Torte

Good Morning Augusta

This morning we have a 40% chance of showers, then cloudy in the afternoon. Thunder possible. High 74 ºF. Winds S at 5 to 10 mph.

 Tonight we’ll have a 50% chance of thunderstorms. Low 64 ºF. Winds S at 5 to 10 mph. The readings from my weather instruments are:

Humidity is 99%, the Dew Point is 64ºF and the outdoor temp is 64.4ºF.

The wind direction is  South Southwest between 0.0 MPH and 0.1 MPH, with a heat index of 65ºF.

The Relative pressure is 29.83, the Absolute pressure is 29.63 and steady with a weather graphic indicating clouds.

The UV rating is 0 out of 16, Sunrise is 5:39 a.m. Sunset is 7:48 P.M. Moon rise is 10:32 p.m., Moon set is 10:41 a.m., and the moon phase is waning Gibbous being 77% illuminated.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 121124Z AUTO 16003KT 2 1/2SM -RA BR OVC002 17/17 A3000 RMK AO2 RAE1057B13

Visibility is 2.5 Miles / 4.0 kilometers with overcast to 200 ft / 60 m.

 We received 0.15 Inches of rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 411 Kilometers per second and the chance of a solar storm is 1%.

Here is yet another delicious treat of Mexican origin.

MEXICAN ORANGE MOCHA TORT

Serves:  8

1½ cups unbleached flour

¼ cup unsweetened cocoa

¼ cup Splenda

1 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

1½ tsp. instant coffee crystals

1/3 cup plain fat-free yogurt

½ cup fat-free mayonnaise

2½ cups water

2 (4 serving) package sugar-free instant chocolate fudge pudding

1 1/3 cups nonfat dry milk

1 (11 oz.) can mandarin oranges, rinsed

½ cup Cool Whip Free

·         Preheat oven to 350 degrees.  Spray two 9-inch round cake pans with buttered-flavored cooking spray. 

·         In a large bowl, combine:  1½ cup flour, ¼ cup unsweetened cocoa, ¼ cup Splenda, 1 tsp. baking powder, ½ tsp. baking soda, 1 tsp. cinnamon, and 1 tsp. instant coffee crystals.

·         In a medium bowl, combine 1/3 cup yogurt, ½ cup fat-free mayonnaise, and ½ cup water.  Add yogurt mixture to flour mixture.  Mix gently to combine.

·         Evenly spread batter into prepared cake pans.  Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean.  Place cake pans on wire racks and cool for 10 minutes.  Remove cakes from pans and continue to cool completely on wire racks.

·         Place 1 cake on cake serving plate. 

·         In a medium bowl, combine 1 package dry pudding, 2/3 cup dry nonfat milk and 1 cup water.  Mix well using a wire whisk.  Fold in mandarin oranges.  Evenly spread pudding mixture over bottom layer of cooled cake.

·           Arrange second cake over pudding mixture.  In the same bowl, combine remaining package dry pudding, remaining 2/3 cup dry milk, remaining ½ tsp. dry coffee crystals, and remaining 1 cup water.  Mix well using a wire whisk. 

·         Blend in ½ cup Cool Whip.  Spread mixture evenly over top of cake.  Refrigerator for at least 10 minutes.

     Refrigerate leftovers.

Exchanges:  2 carbohydrate, ½ fat free milk

Calories:  209; fat:  1 g; protein:  8 g; carbohydrate:  42 g; sodium:  753 mg; calcium:  206 mg; fiber:  2 g