Bay Area LIFE: Disneyland Resort celebrates 60th anniversary
Dazzle your senses! The Disneyland Resort pulls out all the stops for their 60th Anniversary Diamond Celebration with a decadent treat.
60 Delightful Years of Disney Magic
Come along with family & friends-join us in celebrating the next great era of the original Disney theme park.
Make your way to the Disneyland Resort Diamond Celebration, where guests of every age are commemorating 60 years of Disney magic with dazzling entertainment and sparkling surprises, including 3 new nighttime spectaculars such as, Disneyland Forever, Disney Paint the Night Parade and World of Color.
Behold a Timeless World of Wonder
Ever since Disneyland Park opened on July 17, 1955, the Disneyland Resort has been an unforgettable destination for families to return to again and again. It's a source of joy for the entire world and a place where innovation has continued to inspire an exciting future. Throughout the festivities, soak up the sights as iconic jewels you know and love like Sleeping Beauty Castle at Disneyland Park and Carthay Circle Theatre at Disney California Adventure Park.
Be sure to treat your senses to the visual feast set all along beloved Disneyland Resort locations like Buena Vista Street and Main Street, U.S.A. Both will be decked out for the occasion with shimmering banners, glittering dcor and so much more.
Here's a chocolate cake recipe to try:
12 oz. semisweet chocolate chips
4 (1 oz.) squares unsweetened chocolate
1 cups butter, melted
1 cups white sugar
1 cups white sugar
cup water
7 eggs
2 cups whipped cream
Steps:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
2. Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
3. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
4. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
6. Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.
