There has been a game I’ve been wanting to get Charlie for a while. Now, that were homeschooling full time and hosting Family Game Night I plan on purchasing The Game of Life for Charlie.
Through The Game of Life Charlie will have to learn to pay bills and take care of his family. Charlie will have to count money which will allow Charlie to practice his math.
There are cards Charlie will have to read telling him what he needs to do. Which will allow Charlie to also use The Game of Life for his reading class. Charlie can even write a story about what happens in the Game for Language Arts.
For Art Class Charlie can draw the things he has to do in The Game of Life which happens in the Game. Charlie could even put on a play for Drama class showcasing what he did one day in The Game of Life.
The Game Of Life: Classic Edition
Celebrate the 50th Anniversary of The Game of Life with this wonderful classic edition. Everything you adored about the original 1960 game will be found inside. Good fortune is always around the corner. That’s LIFE! Contents Include: Sturdy bi-fold game board with plastic buildings and mountains, money pad, cards, Stock & Insurance Certificates, 8 plastic cars, pink & blue People pegs, number board, banker’s trays and rules.
Product Description
Web exclusive! Good fortune is always around the corner with Winning Moves The Game of LIFE Classic Edition. Everything you remember about the original 1960 edition is here in this timeless board game, sure to provide hours of fun with friends and family.
From the Manufacturer
Celebrate the 50th Anniversary of “The Game Of Life” with this wonderful classic edition. Everything you adored about the original 1960 game will be found inside. Good fortune is always around the corner. That’s LIFE. Contains sturdy bi-fold game board with plastic buildings and mountains, money pad, cards, stock and insurance certificates, 8 plastic cars, pink and blue people-pegs, number board, bankers trays and rules. Two to six player game
German Chocolate Cake
Ingredients Cake
Cooking spray to grease pans
4 oz Sweet Baking Chocolate
1/2 cup Water
2 1/4 cups Gold Medal™ all-purpose Flour or 2 1/2 cups Cake Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Granulated Sugar
1 cup Butter (2 sticks), room temperature
4 large Eggs, separated
1 teaspoon Vanilla
1 cup Buttermilk
Coconut-Pecan Filling and Topping
3 egg Yolks
1 cup granulated Sugar or packed brown Sugar
1/2 cup Butter (1 stick)
1 cup Evaporated Milk (from 12-oz can)
1 teaspoon Vanilla
1 1/ cups flaked Coconut
1 cup chopped pecans
- Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
- Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
- Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
- 7Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
- In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake un-frosted. Store cake covered in the refrigerator.
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Thank you,
Glenda, Charlie and David Cates
