“It has to come from chocolate cows! It is hands down the absolute best chocolate milk EVER! DELICIOUS! Must be in the glass bottle. Something about how cold the milk is from a glass bottle. Keep doing what you do and change absolutely nothing!” – Joy Crumpler-Force
“Best milk ever!!! It’s the only milk we buy. I love buying it in a glass container. It not only tastes better but lasts longer. But to be truthful it doesn’t last long in our house.” – Denis Gibbs
“It’s great that you still offer milk in glass bottles the nostalgia really makes it grand! It definitely is a treat to stop in.” – Paula Rivera
What better way to start the day than a moist, citrusy slice of cake? Typically cake isn’t served for breakfast.
However, this fruity cake, studded with nuts and coconut, is too good to pass up.
I like to have a slice with my morning cup of tea. Fortunately for you coffee drinkers, it tastes just as good with a cup-a-joe.
1. Mis En Place
It’s a fancy-sounding term, but it only means to prepare all the ingredients beforehand. Grease and flour your pan, chop the mix-ins, and preheat your oven. This cake needs to be baked at 250 degrees Fahrenheit.
2. Cream the Butter and Sugar
Beat the butter and sugar at medium speed until the mixture is light and fluffy. This will take somewhere between 4 to 8 minutes, depending on how powerful your mixer is. This process, called “creaming,” incorporates air into the batter, allowing it to rise into a light and airy cake.
Add the eggs, one at a time. Beat at every addition, stopping once the yolk disappears.
3. Prepare the Batter
Dissolve the baking soda in buttermilk and pour it into the butter mixture.
