I’ve been slowing you down and none of you told me! I’m so pleased with the eye-popping photos I get from our new family camera that I’ve been loading them in without any adjustments, because, you know, the camera is so much smarter than we are. How could we object to its decisions?
But apparently the photos are really pixel-packed, and since these stories are peppered with pictures, the pages are loading slowly. I had to stop logging on at work — there aren’t enough hamsters running fast enough.
Thank goodness for techno buddies. Yesterday, my NYC friend Kath gently explained that enormous photos slow down the page. Doh! I knew they were big, but I didn’t know they were THAT big. I’m like the old person in car blog ahead of yours with a blinker on, riding the brakes.
Can you forgive me if I bake you a gooey crock pot fudge spoon cake?
Hot Fudge Spoon Cake
This is good, rich, dense, and a good party trick, so it’s perfect for all-girl gatherings. And you can do it in the slow cooker, which is a useful thing in so many ways. The original was low fat, and used skim milk, egg whites and applesauce in place of the milk, eggs and oil.
- 3 cups milk
- 1 (5-ounce) package cook and serve pudding mix (any flavor) (but you know you’re going to buy chocolate)
- 1 (18-ounce) package chocolate cake mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 3 eggs
- Ice cream for serving
Combine the milk and pudding mix in a slow cooker and stir to combine well. Combine the cake mix, water, vegetable oil and eggs and mix well. Spoon the cake batter into the center of the pudding mix. It will look unpromising, but have faith. Cover the slow cooker and cook on low for 2 to 3 hours. (Two is probably not enough, three is probably too much.) The cake at the edges will be cake-like and the middle will be pudding-like, while there’s a whole underneath layer that seems liquid but eventually thickens to a sauce. Serve with vanilla ice cream. Makes 8 to 10 servings.