And the Winner is…

1 Jun

Pricilla the spokesgoat for Happy Goats Soap.  She is a wonderful spokesgoat, and I am happy to send her the windowsill cat.  You should really go visit her, meet her grandkids, and enter her giveaway!  Thanks to all who entered.

Here is the cat Pricilla won.

This is the cat she almost got.

He was doing a quick inspection of the box to make sure it would get there okay.  Quality Control!

Every special occasion also needs to have a cake to celebrate, so here’s the cake I made yesterday.  It is a rhubarb cream cake, and it is a perfect way to use some of that extra rhubarb.  I got the recipe from the Marshall Co., Iowa Extension Office’s newsletter.

To make the cake you need four cups of rhubarb.  Pull the stalks of rhubarb.  You don’t want to use a knife to cut it because that will eventually kill it out.

Cut off the leaves and end of the stalks.  Chop enough rhubarb to make four cups.

It also takes 1/2 pint of cream, 1 cup of sugar,  a yellow cake mix that does not have pudding in the mix, and whatever that mix calls for.  Mine took water, oil and eggs.

Mix the cake according to the directions on the box and pour into a greased or no-stick sprayed 9 x 13 cake pan.

Spread the chopped rhubarb over the cake mix.

Next, spread the cup of sugar over the top of the rhubarb.

Wow, that looks like a lot of sugar when you see it like this.  Finally, pour the 1/2 pint of cream over the top.  I’d use fresh goat milk, but every drop of milk here is going to kids.

Bake it at 350 degrees for 40 to 45 minutes.  Mine took the 45 minutes.  Take it out of the oven and enjoy.  You’ll notice that the rhubarb sinks to the bottom.  It is really delicious!

Again thanks to all of you who entered the giveaway and spread the word.

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