1 Thus the heavens and the earth were finished, and all the host of them.
2 And on the seventh day God ended his work which he had made; and he rested on the seventh day from all his work which he had made.
3 And God blessed the seventh day, and sanctified it: because that in it he had rested from all his work which God created and made.
The Book of Genesis, Chapter 2 Verses 1-3, KJV
So on this day of rest, I decided to make Sunday dinner. Which isn’t really resting at all. Especially during NFL season, I should be sprawled on the couch, praying for a miracle for my fantasy football team. And not for a win–just for a blessing to look respectable this week. Unfortunately, I flopped during my first year of playing fantasy football. I researched before “Draft Day” and thought I had some good dudes singled out. I was even able to snag the #3 rated quarterback. Sadly, I ended up replacing him after 6 weeks of poor performances. The final record of Team Yuengling reflected that of the Cleveland Browns. I have learned that…..I have a lot to learn. However, I will not let one season depict my coaching career and vow to improve my managerial skills next season.
So while my fantasy team once again turned into a pigskin nightmare, I roasted a whole chicken in the oven. I stuffed the cavity with lemon, thyme, and onion. I asked aloud what we should eat on the side, to which my husband responded “mashed potatoes.” I set to work a-peeling those taters, and after boiling them, mashed them with milk, butter, salt and pepper. After the chicken roasted, I made gravy with the drippings. Green beans were steamed.
My seven year old walked by sniffing the air.
“Smells like Thanksgiving in here,” she commented.
I then decided that if I had just made Thanksgiving dinner, then I needed to create a dessert as well. It was a good time to try a chocolate recipe I found in my Presbyterian ladies cookbook called “Cockeyed Cake.” It was the
name that intrigued me, and after baking it, I can say that the cake was an even, flat layer of a sweet treat. The preparation is probably the part that varies from normal that the title is hinting at. This cake recipe also has its own icing topping to make as well, and my family thought it was delicious.
COCKEYED CAKE
- 1 1/2 cups sifted flour
- 3 TBSP cocoa
- 1 tsp soda
- 1 cup sugar
- 1/2 tsp salt
- 5 TBSP cooking oil
- 1 TBSP vinegar
- 1 tsp vanilla
- 1 cup cold water
Preheat oven to 350 degrees




NOW FOR THE ICING!
- One 6 oz package semisweet chocolate bits
- 1/3 cup sweetened condensed milk
- 1/8 tsp salt
- 1/2 tsp vanilla
Melt chocolate over hot water. Remove from heat; stir in milk, salt and vanilla. Stir only until smooth; spread on cake.
Yield: 12-14 servings
