13 Seed/KAN
Greetings on this day 13 (ascension), Seed/KAN (dynamic activity and reconnection; the magic of germination)
Galactic Tone 13
13 assists us to go the next higher step, propelling us to try something new, or to try again. 13 takes us over the next highest mountain, just to see what is there. 13 carries the last success to the next higher effort.
Seed/KAN
Sensuality is characteristic of this day-sign, which is also sometimes translated as Net or Lizard. All of these connotations contribute to its meaning. It is a Southern sign and this sun-exposed character contributes to both its sensuality and somewhat leisurely style. The Seed was considered to be the sign that controlled the sexual force of the body. As natural networkers, Seeds strive to liberate themselves and others from oppressive patterns of the past and it is with this intention that Seed may plant the new seeds, or is one him/herself. To create true prosperity the seed persons must learn to appreciate all the gifts that it receives and conduct profound investigations into itself. Seed persons target flowering and awareness. Their highest vibration point of the day goes from Mid-day to Sunrise.
Together 13 Seed/KAN move us toward new creation at the next highest level. And, Seed/KAN holds the magic of all creation. A time to be grateful for all that is and can be with investigations of the “I AM” and the connection to others.
In lak’ech
Debra Malmos/Jaguar Woman (9-Eagle)
Love in a Recipe - Mom's Chocolate Sheet Cake
One of the things I love about my Mom, is that everyone who enters the door is offered something wonderful from her kitchen - this is my favorite thing. This is seriously one of the best recipes in my entire collection - the fastest and BEST chocolate cake you will ever lay hands on. You just can't screw this up!
Mom's Chocolate Sheet Cake
The Cake...
2 Cups Flour
2 Cups Sugar
1 Stick Butter
5 Tablespoons Hershey's Cocoa
1 Teaspoon Vanilla
1 Cup Water
1 Teaspoon Soda
1/2 Cup Buttermilk
2 Eggs
1 Teaspoon Salt
1/4 Teaspoon Cinnamon
1/2 Cup Oil
First - preheat the oven to 400 degrees (that is not a typo).
Get a big sauce pan, you are going to mix the batter in there. Melt the butter with the oil, water, and cocoa and bring to a boil. Take off the stove immediately, and add all the dry ingredients, EXCEPT THE SODA. Dissolve the soda in the 1/2 Cup of Buttermilk, then add this, the eggs, and vanilla and mix till smooth. Pour batter into a sheet cake pan - those big pans that are a little deeper than a cookie sheet. (I line mine with parchment paper, or grease and dust it with flour.) Bake for 20 minutes ONLY, or until it springs back.
The frosting...
You are going to use the same saucepan, so rinse and start over for the frosting. This doesn't take long, and you pour it over the cake while it is still hot - only 5 minutes out of the oven... so I usually start this about 5 minutes BEFORE the cake is done.
1 Stick Butter
5 Tablespoons Hershey's Cocoa
1/3 Cup Buttermilk
1 Teaspoon Vanilla
1 Box (2 1/2 Cups) Powdered Sugar
1/2 Cup chopped pecans (optional)
Melt the butter with the cocoa til well dissolved. Add the buttermilk and vanilla - mix. Add the powdered sugar and keep this on a low burner... just to keep it from setting while you are mixing. By now, your cake should be out of the oven - add the nuts if you want them in the frosting - then pour this over the cake. (The frosting sets up like a homemade MMMMM fudge and holds all the moisture in the cake... will stay moist for days like that.)
OMG - Never baked this for ANYONE that they didn't go ape over it. You can leave out the cinnamon, though just a tad is unrecognizable - just "something" good people can't quite put their finger on. TRY IT.
I'm packing boxes for my move, and just couldn't bear the thought of not being able to find this recipe that I love so much. Hope you enjoy it. AND THANK YOU MOM!
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