Fog, clouds and rain with a chocolate cream poundcake recipe

Good Morning Augusta

This morning we have fog and a Mix of clouds and sun with a 50% chance of scattered thunderstorms developing this afternoon. High 78 ºF. Winds S at 5 to 10 mph.

Tonight we'll have partly to mostly cloudy skies with a 50% chance of scattered thunderstorms this evening. Low 61 ºF. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 97%, the Dew Point is 62ºF and the outdoor temp is 63.1ºF.

The wind direction is  West Southwest between 0.9 MPH and 2.5 MPH, with a heat index of 63.1ºF.

The Relative pressure is 29.80, the Absolute pressure is 29.60 and steady with a weather graphic indicating clouds.

The UV rating is 0 out of 16, Sunrise is 5:42 a.m. Sunset is 7:43 P.M. Moon rise is xx:xx a.m., Moon set is 2:08 p.m., and the moon phase is in its last quarter being 45% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 150953Z AUTO 19003KT M1/4SM FG VV002 17/16 A2995 RMK AO2 SLP141 T01670161

Visibility is 0.2 Miles / 0.4 kilometers with clouds above this fog somewhere.

We didn't receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today's Solar flux is 68, the solar wind speed is 419 Kilometers per second and the chance of a solar storm is 1%.

I've suffered a diet relapse, so I'm going to have one (or two) of the following.

CHOCOLATE CREAM POUND CAKE

1 cup heavy cream

2 eggs

1 tsp. vanilla

1 ½ cup all-purpose flour

1 cup sugar

¼ cup unsweetened cocoa

2 tsp. baking powder

¾ tsp. salt

Preheat oven to 350⁰

Butter and sugar-dust a 9"x5"x3" loaf pan

1.      In a mixing bowl, beat cream until stiff.

2.      Beat in eggs and vanilla.

3.      Sift remaining ingredients together into cream mixture; stir to blend thoroughly.

4.      Pour batter into the loaf pan.

5.      Bake for 55 minutes or until cake just begins to pull away from edge of pan.

6.      Cool in pan 10 minutes.

7.      Turn out on rack to cool, or slice and serve warm (with ice cream!).

 

Cake will stay fresh and moist for as long as a week if wrapped in airtight container after thoroughly cooled.