As I write this, I'm mourning my iMac. In my mind, it's still very new, but according to the guy at Apple support, it is anything but new. (Apparently a computer I bought in 2010 is a dinosaur.) A few days ago, it started putting itself to sleep (screen going black) while I was in the middle of typing. I've done everything Apple suggested I do to fix it, from updating the OS to resetting the PRAM (whatever that is) to checking out my "hot corners" and energy-saving options. (I don't expect you to know what I'm talking about. I certainly don't.)
But alas, it keeps falling asleep.
Here's my philosophy on problems: Something is not a problem if, after you've fixed it, you're either the same as you were before, or better off. Since I'm getting a new iMac out of this deal, which will be newer, faster and shinier than the old one, this is not a problem. Irritating and stressful, yes, but not a problem.
What do you do when something stresses you out? I cross stitch, and I bake! Today I made a "soda pop cake," one of my favorite "secret" recipes. Excited for Mr. Wonderful and The Boy to get home today. I haven't made this in a long time, and they will be happy.
I learned how to make this cake years ago at a Weight Watchers meeting. It's so easy and delicious, and you will not miss the extra calories.
Soda Pop Cake
1 box cake mix1 (12 oz.) can diet soda
8 oz. tub of Cool Whip Lite
5 oz. or 6 oz. container of your favorite yogurt
My absolute favorite combination is Betty Crocker Cherry Chip cake mix and Fresca. (Here's the trick: Pair a light-colored cake with a light-colored soda, or a dark-colored cake with a dark-colored soda. Avoid flavored sodas, as the artificial flavoring is rather weird in the cake.) Beat the diet soda into the cake mix for a couple of minutes, just as the package directs, but leave out the oil and eggs. Just cake mix and diet soda. Pour it into your prepared pan and bake as directed on the back of the box. You'll probably want to stick to the shorter baking time, and you might even check it a couple of minutes before. It bakes quickly.
When the cake has cooled, whisk the Cool Whip Lite and the yogurt (my favorite is Dannon Light & Fit Greek Strawberry) until blended. Frost the cake and keep it in the fridge. Serve cold.
This is sooooo good, and it's a fraction of the calories versus traditional frosted cake. You might even like it better. (I do.)
Until next time! Hopefully when I post next, I'll have Photoshop back up and running and be able to share some photos of my progress on Halloween at Hawk Run Hollow.
