Romance Blog Hop

Authors In Bloom Blog Hop

Spring is upon us and the showers are here--which means the blooms are coming.  What is the best way to spend a warm, wet Spring day?  For me, it's spending time with a great book and good food (oh, and don't forget the people I like and love).  Even better than just any book is a book about love!  If you are interested in a great read I wholeheartedly recommend The Nymph's Labyrinth the first book in the Nymph Series.  The second book Montana Mustangs will be released May 6th, but is available for pre-order now!  These books have been well received by critics and have been featured in USA Today!  I would love to have your support in reading my books.  You keep me writing :)Okay, as for the food.... (Mmmmm...) One of my favorite recipes this time of year is a

Chocolate Torte

Chocolate Strawberry Torte:Ingredients

  • 5 ounces semisweet chocolate, chopped
  • 3/4 cup butter, cubed
  • 1-1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 4 cups sliced fresh strawberries
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 1 tablespoon butter
  • 1 cup confectioners' sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
  •    Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  •    In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
  •    Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.

Recipe thanks to Taste of Home.NOW THE BEST PART!! To take part in my Giveaway (for a $20 Amazon Gift Card and Book Swag) please take part in the Rafflecopter below!a Rafflecopter giveaway