1 box Duncan Hines Devil's Food Cake Mix with necessary ingredients to bake
1 cup Kraft Cooking Cream, Original Flavor
2 cups Powdered Sugar
1 teaspoon Vanilla Flavoring
Bake the cake according to package directions for two 8 or 9 inch round pans. Meanwhile, with mixer on lowest setting, blend together cooking cream and powdered sugar, adding sugar slowly. Add vanilla and mix completely. Keep glaze chilled until ready to assemble cake.
When cake is done and completely cooled, place bottom layer of cake on serving dish. Spread about 2 tablespoons of glaze gently over the top as the glue for the second layer of cake. Place the top layer over the glaze. Gently spread glaze over top of layer of cake. Keep cool in fridge until serving. Garnish just before serving.
Our pictures from New York are up! They aren't all in order, though. Some pics from Paul's trip to San Francisco are mixed in. Simply click on a photo above to take you to Paul's flickr.com page.
One of my EMTs moved from New York about a year ago, and before we left for our trip, I asked her about a good bagel joint recommendation. She said she didn't have one--all bagels in New York are good.
This open-faced sandwich recipe comes from Marsha via a favorite bagel joint of hers in the Newport Coast area of California. I don't remember the name of the store, but it's not a chain, which makes it difficult to order it out. Just get the supplies and eat in.
Avocado Bagel
1/2 Sesame Bagel, Toasted
1 Tablespoon Cream Cheese
1/5 Avocado, Sliced
Lemon Pepper in Grinder, To Taste
Salt, To Taste
Cover the bagel with the cream cheese. (Marsha is very generous with the cream cheese.) Top with the avocado slices, sliced your preferred thickness. (Marsha's son, Austin, likes his slices super thin.)
Sprinkle with Salt and fresh ground lemon pepper to taste.
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