Daniel and I have been married for over a year now. I cant believe how comfortable we are with each other. I know this is how marriage is supposed to be, but I never thought I would be as laid back as I was with my own family growing up. Sometimes I feel like I am back home with my brothers pre-adulthood. I have a feisty personality and sometimes have a problem with raising my voice. :( Although Daniel and I are the perfect ones for each-other, it doesn’t mean it’s perfect all the time. We have had our share of heated conversations, and I know we will have more in the future. However I have just learned a key for successful heated arguments conversations.
I learned this while making a Dark Chocolate Raspberry 4 Layer Cake for my book club. I was running a little behind schedule and wanted to finish up the cake. The cake had only been out of the oven for 15 minutes (which meant it was still pretty warm). I decided to go ahead and frost the cake. Mistake #1. The two layers seamed to be doing just fine, until I laid the third layer of the cake on top. The bottom layers of frosting had begun to melt! The cake was sliding every which way. It just so happened that my close to perfect husband wanted to talk to me while I was attempting to save the cake. Mistake #2 I was pretty flustered and not in a loving place. I became pretty defensive to what ever he was telling me. In a moment, a moment only the Holy Spirit could create, I heard him tell me to take a break and cool down. I told Daniel I needed 10 minutes and I would be back to talk. I walked to the bedroom and laid down. When I stepped out of the kitchen into a safe place of our bedroom I was able to realize that my husband loved me, my book club friends don’t really care what cake looks like as long as it taste good, and I over reacted due to stress. I was able to come back to the front room, kiss my man and listen with an open mind to his needs....and the cake was salvaged as well. (looking a little sloppy, but still tasted great) I guess sometimes we just needed to cool down. :)
Jewels from Proverbs
13:3 Those who control their tongue will have a long life; a quick retort can ruin everything.
14:29 Those who control their anger have great understanding; those with a hasty temper will make mistakes.
15:1 A gentle answer turns away wrath, but harsh words stir up anger.
4-Layer Dark Chocolate-Raspberry Cake
Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa
1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Garnish: fresh raspberries
Preparation
- Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
- Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cake-pans.
- Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.
Raspberry Filling
Ingredients
1 cup fresh raspberries
Milk
1/2 cup butter, softened
5 cups sifted powdered sugar
Preparation
- Process raspberries in a food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, pressing with the back of a spoon; discard seeds. Add enough milk to equal 1/2 cup.
- Beat butter at medium speed with an electric mixer until fluffy. Gradually add powdered sugar alternately with raspberry mixture, beginning and ending with powdered sugar. Beat at low speed until blended after each addition.
Dark Chocolate Frosting
Ingredients
- 6 tablespoons butter, softened
- 2 2/3 cups sifted powdered sugar
- 1/2 cup Dutch-process cocoa
- 6 tablespoons milk
- 1 teaspoon vanilla extract
Preparation
- Beat butter at medium speed with an electric mixer until fluffy. Combine powdered sugar and cocoa; gradually add to butter alternately with milk and vanilla, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition.
- Tip: To prevent a white dusting on your chocolate cake layers, dust cake pan’s with cocoa instead of flour.



