#MEwx Sun, warmer and some clouds with todays chocolate covered forecast recipe

Good morning Augusta

This morning we have mostly cloudy, then sun this afternoon. High 54°F. Winds SSW at 5 to 10 mph.

tonight we’ll have partly cloudy skies followed by clouds. Low 46°F. Winds SSW at 5 to 10 mph.

The readings from my weather instruments are:

The Wind Chill is 34.5°F, Dew Point is 22.5°F, the humidity is 61%, and the outdoor temp is 34.5°F.

The wind direction is West between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.97, the Absolute pressure is 29.77 and steady with a weather graphic indicating clouds.

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 5,000 feet and overcast to 6,500 feet.

The UV rating is 0 out of 16, Sunrise is 6:59 A.M., Sunset is 5:48 P.M., Moonrise is 3:53 P.M., Moonset is 1:26 A.M. and the moon phase is waxing Gibbous being 78% Illuminated.

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

How about a chocolate cake with raspberries in it for a change?

CHOCOLATE RASPBERRY CAKE

Serves:  8

1 ½ cups flour

¼ cup unsweetened cocoa

¾ cup Splenda

1 tsp baking powder

½ tsp baking soda

½ cup chopped slivered almonds

½ cup plain fat-free yogurt

1/3 cup fat-free mayonnaise

¾ cup water

2 tsp almond extract

6 tbsp raspberry spreadable fruit

1 cup Cool Whip Free

1 ½ cups fresh raspberries

Preheat oven to 350 degrees.  Spray a 9

-by-9-inch cake pan with butter-flavored

cooking spray.  In a large bowl, combine

flour, cocoa, Splenda, baking powder, and

baking soda.  Stir in 2 tbsp almonds.  In a

small bowl, combine yogurt, mayonnaise,

water and 1 tsp almond extract.  Add

yogurt mixture to flour mixture.  Mix

gently to combine.  Spread batter into

prepared cake pan.  Bake for 30 minutes

or until a toothpick inserted in center

comes out clean.  Place cake pan on a wire

rack and allow to cool completely.  In a

large bowl, stir spreadable fruit with a

spoon until soft.  Stir in Cool Whip Free

and remaining 1 tsp almond extract. 

 Reserve 8 raspberries.  Gently fold

remaining raspberries into whipped

topping mixture.  Frost cooled cake with

raspberry mixture.  Sprinkle remaining 2

tbsps almonds over top.  Evenly garnish

with reserved raspberries.  Cut into 8

servings.  Refrigerate leftovers.

Exchanges:  1 ½ starch/carbohydrate; 1

fruit; ½ fat

Calories:  186; fat:  2 gm; protein:  5 gm;

carbohydrate:  37 gm; sodium:  321 mg;

calcium:  85 mg; fiber:  3 gm