Tonight I have a lot of exciting things to tell you! Firstly, between Good Friday and Resurrection Sunday my life has been chaos. But God is good. I pulled an all-nighter Thursday evening, skipped my drawing (and favorite) class, turned in a hot-air balloon made out of aluminum cans, baked 2 cakes with my sister, went to a game night with fellow church members, cleaned all day Saturday, enjoyed an amazing service at Campus House, lunch with a friend's parents and 2 good friends, had a wonderful long nap and joined my sorority sister for dinner! Whew! That was crazy, but let's rewind back to the food!
Jasmine & I wanted to make 2 box cakes for our potluck dinner/game night with fellow Campus Housers. Jas whipped up a delicious Butter Pecan Cake with Cream Cheese frosting. She covered her cute little cake with Easter sixlets and a yellow peep in the middle! It was adorable!
I didn't have time for my cake, so I baked it, put it in the fridge and kept it for Sunday dinner. For my cake, I decided to bake a Hummingbird Cake! If you read Southern Living magazine (I don't, found it online), you might have stumbled upon it! I used a box for a shortcut, and that's helpful for students to cook with! It's also a healthier version, since I used less frosting. Here's my version of the recipe:
