Why I am passionate about the Ada Jenkins Center

Many years ago, I became aquainted with The Ada Jenkins Center through a friend.  After learning about all the resources that the center has in place and reading testimonials of some of the clients, I knew that this was a special place.

In the last couple of years, I have been more focused on finding ways to help the community get involved and educated about Ada Jenkins and have tried to find ways to raise awareness and donations.

When the pandemic began, I had lots of material and I began making masks.  I asked each recipient to donate to The Ada Jenkins Center if they received a mask.  I recently began making embroidered earrings and selling them through Facebook with all monies going to Ada Jenkins Center as well. I have learned that every dollar counts in ways I would have never imagined.

Helping my "neighbor" is rewarding!

I have a goal this year to make more and more people aware of the gem we have with The Ada Jenkins Center and hopefully ignite passion in others.

Red Velvet Chocolate Chip Bundt Cake

Cake Ingredients

1 Box Red Velvet Cake Mix

1 Box Vanilla Instant Pudding (3.4 oz size)

¾ Cup Sour Cream (room temperature)

3 Eggs (room temperature)

½ cup Vegetable oil

½ cup Water

¼ cup Mayonnaise 

2 teaspoons of Vanilla Extract

1 teaspoon of Flour

1 cup Mini Semi-sweet Chocolate Chips

Frosting Ingredients

8 oz Cream Cheese (softened)

¼ cup butter (½ stick) (softened)

2 cups Powdered Sugar

1 teaspoon Vanilla Extract

½ cup Mini Semi-Sweet Chocolate Chips

Instructions

1) Preheat oven to 350 degrees (325 if using a dark Bundt pan).  Grease the Bundt pan generously with Crisco and set aside.

2) Take the Chocolate Chips and teaspoon of flour and mix together in a small bowl, coating the Chocolate Chips (this keeps them from sinking to the bottom while the cake is baking).

3) Mix the first 8 ingredients (everything but the Chocolate Chips with flour) with an electric mixer until everything is combined well, then on high for 1 minute.

4) Add the Chocolate Chips with flour and fold into the mix.

5) Pour batter into the Bundt pan and bake for 45-50 minutes checking with a toothpick inserted into middle until it comes out clean.  Allow to cool about 20 minutes and invert onto a cake plate.  Cool another 30-45 minutes.

6) Frosting – Add the Cream Cheese and the Butter to a medium large bowl.  Beat the mixture together on medium for a couple of minutes until it is creamed together well.  Slowly add the Powdered Sugar on low speed then the Vanilla Extract.  After it is well combined, turn the mixer up on medium and beat for a couple of minutes.  At this point you can either put the mixture in a pastry bag to pipe the icing or frost the cake with a knife.

7) Sprinkle the Mini-Chocolate Chips onto the frosting.  I usually set the cake on a pizza pan to catch the Chocolate Chips that fall off the first attempt!

8) Slice and enjoy.  As a note, this cake freezes well.  Just wrap individual slices up tightly, and freeze.  Allow to defrost for an hour or so, then enjoy.