#MEwx Colder, sunny and Chocolate Cream Pound Cake

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Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning it's mostly sunny with highs expected in the mid 30s with light and variable winds.

Tonight we'll have partly cloudy skies during  evening hours, becoming mostly cloudy. Lows in the lower 20s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 21.0°F, the humidity is 31%, the dew point is -4.9°F and our wind chill is 21.0°F. 

The wind direction is Northeast between 0.3 MPH and 2.5 MPH.

The Relative pressure is 30.61, the Absolute pressure is 30.41 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with bright and sunny skies.

The UV rating is 1 out of 16, The moon is 48.1% illuminated, the moon phase is waning crescent, Sunrise is 6:48 A.M., Sunset is 6:47 P.M., Moonrise is 2:13 A.M., Moonset is 11:19 A.M and we'll have 11 hours 58 minutes of daylight today.  

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

Stay home and avoid the virus! Make these and relax with a cup of Irish coffee.

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.

 

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