#MEwx Sun until afternoon, rain/snow possible and Brownie Upside Down Cake

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Good morning Augusta.

I've put up an Ambient WS 5000 weather station where you can view real time weather readings from my location online by clicking here.

This morning we have Mostly sunny SKIES TURNING mostly cloudy with a slight chance of snow showers this afternoon. Highs in the lower 30s WITH North winds around 10 mph, becoming light and variable.

Tonight we'll have clouds WITH Snow likely DURING evening HOURS. Snow accumulation of 1 to 3 inches. Lows around 16°F with light and variable winds.

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

The  wind is East Northeast between  1.1 MPH and 4.7 MPH.

The Relative pressure is 29.94, the Absolute pressure is 29.74 and rising with a weather graphic indicating sun  and some clouds.

Augusta's humidity is 82%, the  outdoor temperature is 26.1°F, the dew point is 21.1°F and the wind chill is 26.1°F.  

Visibility is 10.0 miles / 16.1 kilometers with a mix of sun and clouds again today.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 10.3W/m2. The moon is waxing gibbous and is 68.5% illuminated. We'll have 9 hours 46 minutes of daylight today.

Sunrise is 6:59 AM, sunset is 4:45 PM, moonrise is 11:29 AM, Moonset is 2:19 AM. The next Full Moon is on February 5, 2023 with our next new moon being on February 20.

 

Let's stick with bad-for-you chocolate stuff, okay?

BROWNIE UPSIDE DOWN CAKE

Sift together:

1 cup flour

¾ cup sugar

2 tsp. baking powder

1 ½ tsp. cocoa

½ tsp. salt

Directions:

Combine and put in ungreased cake tin:

½ cup walnuts

Add ½ cup milk

1 tsp. vanilla

2 Tblsp. shortening

Combine and pour over cake:

½ cup sugar

½ cup brown sugar

3 Tblsp. cocoa

1 cup hot water

Bake ½ hour at 350⁰.

 

 

*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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