|This was the beginning of the buffet table. The orange and white striped straws added a touch of fun||.|
|This old Coke crate housed the plated and utensils. Remember these?|
|A fall arrangement with hydrangeas, roses and fuji mums.|
|A white pumpkin with "Autumn is in the Air" written on it and Tres Leches cake.|
|A delicious chocolate pound cake along with self serve candy corn and fun polka dot bags.|
|The whole table....lots of fun.|
AUTUMN IS IN THE AIR
White Chicken Chili
Arugula, Corn and Tomato Salad
Tres Leches Cake
Since you can see the two desserts in the photos, I am going to share those recipes.
Chocolate Bundt Cake Preheat oven to 325 degrees
1 cup Wesson or corn oil
1 large box instant chocolate pudding mix
¼ cup water
1 package butter flavored yellow cake mix
1 tablespoon vanilla
1 (8 oz.) container sour cream
1 (8.oz) bag chocolate chips
Mix all ingredients together. Pour into a well greased/floured Bundt pan. Bake at 325 degrees for 1 hour or until toothpick comes out clean.
SHORTCUT TRES LECHES CAKE
1 box golden yellow cake mix (prepare according to package directions)
1- 8 oz. container sour cream
1 can sweetened condensed milk
Two cups whipped cream (This is best with real whipped cream but Cool Whip can be used if needed) (If you whip the cream, add two tablespoons of sugar to 1 – 16 oz container of heavy cream. Whip until peaks form and mixture is thick)
Prepare cake mix according to package directions. Add the sour cream. Pour into a greased 9 x 13 inch pan. Bake according to package directions or until toothpick comes out clean.
Once cake is done, let cool. Once cool, pierce cake all over with a fork, making sure to pierce all the way through the cake. Slowly pour sweetened condensed milk over cake. Let sit for 30 minutes. Top with whipped cream and sprinkle with nutmeg. Store in refrigerator.