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by Secretivme posted at 4:14 AM on Nov. 28
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| Wood type: hawthorn Length: 10½ inches Core: Gryffon Feather |
Hawthorn – Hawthorn is one of the three sacred Irish trees (along with Oak and Ash) and its wands have what could be considered a dual personality. They produce strong spells for those to which they belong. Equally effective for Dark magic as it is for good, the possessor of this wand has the potential to wield great power. The duplicity of legend runs deep in the wood of the Hawthorn and therefore it is excellent for protective and defensive magic as well as Charms. Those who possess this wand usually have strong powers of divination and heightened intuition.
Hawthorn’s personality is passionate.
Element: Fire
The gryffon originated in Greece, having the head and front legs of an eagle, but the hind quarters of a lion. Gryffon feathers are used in wands of wizards or witches who posses great strength whether physically, magically or emotionally. These wands are especially good for both offensive and defensive magic.
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Thank you for writing. So many people you meet just dissppear and you wonder if they are okay. I am glad to see you are still around, and I hope to hear more from you soon.
Secretivme hasn't started any showdowns yet.
10 Things I love or Hate. I have to think about this but one of my favorite sayings I like to represent for myself is:
Whatever Works.
Because no matter what someone else says everyone believes exactly what they want to no matter what. So you can't beat them,.... Whatever.







EXTREME CHOCOLATE CAKE
If you are a chocolate lover this recipe is for you, this cake is very rich & moist , & with the chocolate buttercream icing it is the perfect cake, it even works great for making cupcakes as well! Enjoy!!!
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
FOR FROSTING:
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350. Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
** MY NOTES**
1.The cake batter WILL BE VERY THIN after you add the 1 cup of boiling water but dont worry it is fine!!!
2. DO NOT fill your cake pans to the top with the batter because it WILL boil over in your oven!!!! Only fill your pans 1/2 to 3/4 of the way full of the batter and just to be sure put your pans on a cookie sheet to cook in the oven!!!

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