Does anyone have fresh rhubarb yet? I always make a rhubarb pie for our son’s birthday, which is Friday and I cannot ever remember rhubarb not ready to pick at this time of year. If I do not get any rhubarb, I will make this Chocolate Dessert recipe for him.

I would like to recognize our Veterans not only on Memorial Day, but every day. Memorial weekend makes me think of my dad Hank Fahrlander, as he passed away the day after Memorial Day in 2005. He did not serve his country in the military, but did spend time in Whitehorse, Alaska during the war years as a civilian working as a mechanic on airplanes. However he did have five grandsons who served our country. I am very proud of my nephews, niece and our son for having served many years. Tom & Troy Krabbenhoft have retired from the ND Air National guard as did their dad, Conrad. Perry Eidem served in the Army National Guard out of Moorhead and his daughter Kelli is currently serving in the ND Air National Guard. Wayne Oien served over 20 years in the Army and was deployed with Special Forces during Desert Storm. Our son Paul served as an Army Medic for over 20 years and was deployed to Korea, Panama, Haiti, Egypt and Afghanistan. I really do not know how many cumulative years have been served, but it has to be over a hundred. During World War 2, my uncles Eddie and Carl Menholt served in the Army and my uncle Frank Fahrlander was in the Navy. A big THANK YOU to all our Veterans and to the wives who kept everything going at home while these men served so unselfishly.

1 White cake mix

2 Packages instant chocolate pudding (3 oz. size)

2 Cups warm water

2 Eggs

Beat these ingredients well and pour into 9×13 greased cake pan. Bake 350 degrees for 35-45 minutes or until done. Cool.

Frosting

8 Ounces whipped topping

1/4 Cup melted butter

1 Cup powdered sugar

Blend together and spread on cooled cake. Sprinkle an 8 ounce package of Heath English Toffee Bits over the frosting. Refrigerate.