Am I A Celebrity Now?

Last week when I posted my Double-berry Cheesecake recipe, I received a rather exciting comment:
"Hi there, I love your double berry cheesecake recipe! I represent cheesecake-recipes.org and we have selected this recipe to be in our Featured Cheesecake Section. Please email me so I can give you further details...Thanks and Keep On Cookin'..."

For real? My recipe was picked to be featured? That's so exciting! So I immidiately emailed April for more info. Long story short, my recipe is now featured on this site:
If you love cheesecakes, please check out this site for yummy recipes.

Last Friday was my stepson's 21th birthday! I made him a cake, eggless cake, because he is allergic to eggs. I found this recipe on eHow.com

Instead of using eggs, the recipe uses vinegar and I was a little worried about that. But after tasting the cake, I must say it's quite tasty, couldn't taste the vinegar at all.

Here's the recipe for this delicious Eggless Chocolate Cake:

Ingredients:

1 1/2 cup all-purpose flour
1 cup granulated sugar
3 Tbsp cocoa powder
1 tsp baking soda
1 tsp vanilla
1 Tbsp white vinegar
6 Tbsp vegetable oil
1 cup water (I used 1/2 cup water and 1/2 cup milk)
1/2 tsp salt
Cocoa Frosting (See step 3)

Instructions:

1) Preheat oven to 350 degrees F. Grease a 9" square pan with vegetable spray. (I used a 9" round and I greased and floured the pan)

2) Combine all dry ingredients in a mixing bowl. Then add vanilla, vinegar, oil and water. Hand mix well. Pour batter into the prepared pan and bake for 30 minutes. (I baked it for only 25 min and I thought the cake was a little on the dry side, so next time I would bake it for 20min and keep checking the toothpick every minute after that)
3) FROSTING:

1/2 cup margarine or butter

2 cup granulated sugar

3 Tbsp cocoa powder

1/2 cup milk

While the cake is baking, cream the margarine or butter, sugar and cocoa powder in a sauce pan. Add milk and bring to a rolling boil for one minute. Remove from heat and immediately beat the mixture, in the sauce pan, with an electric mixer until it begins to thicken to a yogurt-like consistency.

4) Once the cake is done, immediately pour the hot frosting over the hot cake. Let cool.

*Note: Instead of using the cocoa frosting, next time I would use Chocolate Ganache.