I potentially have two more chemo treatments left. I can’t wait to mid June where I will have completed a total of 12.
Two Saturdays ago before chemo no. 9, I went with Team-in-Training to run, and my friends Jen and Kelli had a lovely surprise waiting for me. They prepared an incredible basket with magazines, cooking books, candies, and goodies to enjoy while I have my treatment. I also got a little Sudoku book (I love Sudoku).Thank you Kelli and Jen for being so thoughtful, you made my day and the treatment enjoyable.

This coming Monday I have my treatment number 11. It is funny how things change, because now I cannot stand the smell of saline or alcohol at the hospital. In fact, I have to tell the nurses to let me know in advance when they are using saline or alcohol so I can cover my nose with a scarf that has my favorite perfume Viva la Juicy. Two more chemos to go… Thank God.

Speaking about great things, I have to say that my favorite dessert is my mother-in-law’s White Texas Tea Cake recipe. I always look forward to visiting Dave’s parents house to enjoy this cake!. Thank you Kathy for sharing this recipe.
I have to say that the recipe looks simple to make, yet, it can be tricky. The first time I made it I thought I could use a normal cookie pan but the cake didn’t turn out as I expected. The second time I made it, I used a jelly roll pan (deeper than a cookie pan) and the cake finally had the height I expected. I have so much fun baking!!! Since I don’t have a great picture of my version of the cake, I have included a beautiful picture of the National Cathedral in DC. I took this picture when my mom and aunt Lupita visited in April.

White Texas Cake

For the mixture

• 2 sticks butter
• 1 cup water
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups + 2 tablespoons of flour
• 3 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla

Bring butter and the water to boil. Remove from heat, add the baking soda, sugar, salt and flour. Then add eggs, buttermilk and vanilla. Beat well. Pour into 15x10x1 jelly roll  pan (make sure you have one jelly roll or pan that is deep enough). Bake at 350 F (176C) for about 20 minutes (add more minutes if you are above sea level). Set aside, let it cool.

For the frosting

• 1 stick butter
• 4 tablespoons buttermilk
• 1 teaspoon vanilla
• 1 lb powdered sugar (450 grams)

Bring butter and milk to boil. Remove from heat, add powdered sugar and vanilla. Beat well. Pour warm over cooled cake.

Cooking tip: For the mixture, before you add the eggs make sure the mixture is not too hot, otherwise you will cook the eggs and the cake won’t taste delicious :)`