Posted on 06/01/2026 6:10:43 AM PDT by Diana in Wisconsin
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Well, the temporary roof repair was good enough to keep water out during last night’s almost inch of rain in about 30 minutes. I’ll “improve” it a bit more tomorrow morning, with things dried out decently, I hope. I’d better not dally - rain is expected by afternoon.
Today was wifey’s birthday so we went out to eat a late b’day lunch, then she had church stuff going late afternoon and early evening while I ran errands in town. That latter was just as well - we DIDN’T get our forecast humidity break today, so working on the roof would have been a bit miserable. It’s tough enough, being a steep roof - which seems to have become steeper now that I’m a septuagenarian...
I make that quite often. It’s in my, ‘rotation.’ We love the stuff! :)

Italian Chocolate Cake
Layers of chocolate cake, cheesecake, creamy chocolate topping. Serves 12.
Ing 1 box chocolate cake made as per pkg, 2 lb tub ricotta 4 eggs 3/4 c sugar 1 tsp
vanilla 3 3/4 oz box instant chocolate pudding mix 1 c milk 8 oz tub Cool Whip thawed
Method Make cake as directed; bake in sprayed 9x13" pan topped w/ cheesecake 350 deg an hour (pick comes clean). Cool completely 24 hrs. Spread Topping over, cover/fridge 6 or more hours. Serve dusted w/ cocoa powder.
Cheesecake: mix well ricotta, sugar, eggs, vanilla. Carefully pour atop unbaked
cake batter evenly. Topping: Make chocolate pudding as per pkg; fold in cool whip.
Delicious! Thanks a bunch for this recipe, dear Liz! 😀
I will just have to bake half a recipe- or I‘m in danger of eating the entire cake at one meal.
And I don’t want to win the „Michael Moore Memorial All-you-can-eat Competition“, as, for all my love of delightful food, I like myself slightly slimmer 😂😂😂🍰
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