Breakfast Casserole and Birthday Cake

I liked the idea of this morning's breakfast. It was a make-ahead breakfast, which could be convenient at times. I made it last night and it sat in the fridge until this morning when it cooked for 35 minutes. It resembled a quiche, but had a twist with the croissants. The distinct flavor was nutmeg, and I would have preferred it without this overpowering spice. It was different than what we normally had, so I'm glad we tried it. But it wasn't that special; not a keeper.

Ham & Cheese Croissant Casserole

#31

I must say this dish needs a little help on the aesthetic side as well. 

Not a new recipe but definitely note-worthy. I've been asking for this rich chocolate cake with whipped frosting for about 6 years now on my birthday. It never fails. Thank goodness Grandma picked it for her birthday too! We found it in Mom's Hershey's Cookbook.

Deep Dark Chocolate Cake 

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Hershey's Cocoa 
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt 
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable/canola oil
• 2 tsp vanilla extract 
• 1 cup boiling water

Heat over to 350. Grease and flour two 9-in round baking pans. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in water (Batter will be thin). Pour batter evenly in prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool Completely. Frost between layers and over top and sides of cake.

Beat 'n Eat Frosting

Combine in bowl; 2 unbeaten egg whites, 1 1/2 cup sugar, 1/2 tsp cream of tartar, 2 tsp vanilla. Mix well. Add 1/2 c boiling water. Beat to stiff peaks at high speed of beater.