Madison Concert Ticket Giveaway: Cake at The Orpheum Theatre, 05.13.11

Cake

Want to have your Cake (tickets) and eat it too?  Then read on to find out how your sweet tooth might just help you win a pair of tickets to the band’s SOLD OUT Madison show at the Orpheum Theatre on May 13, 2011.

WIN A PAIR OF TICKETS:  All this talk about Cake has us aching for their upcoming show, and dreaming of various frosting-covered delights, which is why we want you to post your favorite cake recipe in the comments below.  If you do, you’ll be entered to win a pair of tickets to this SOLD OUT show!

Please have your comments posted by 6:00 pm on Thursday, May 12.  A winner will be chosen and notified shortly thereafter.  Good luck! 

Check back for the live concert photos…

Related content:

Still Going The Distance 20 Years On: An Interview With Cake’s Xan McCurdy

New Cake Vid Premieres On MTV

 

23 Responses

  1. Ingredients
    2 cups white sugar
    1 (3 ounce) package strawberry flavored gelatin
    1 cup butter, softened
    4 eggs (room temperature)
    2 3/4 cups sifted cake flour
    2 1/2 teaspoons baking powder
    1 cup whole milk, room temperature
    1 tablespoon vanilla extract
    1/2 cup strawberry puree made from frozen sweetened strawberries
    Directions
    1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
    2.In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
    3.Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

  2. When I made this cake for the first time a couple weeks ago, it became my baking opus. MMMMMM.

    Butterfinger Banana Cake w/ Peanut Butter Cream Cheese Frosting!

    Cake:
    4 (2 1/8 ounce) butterfinger candy bars
    1/2 cup butter, room temperature
    1 3/4 cups granulated sugar
    3 eggs
    4 very ripe bananas, mashed
    1 teaspoon vanilla
    2 1/2 cups all-purpose flour 1
    teaspoon baking soda
    1/8 teaspoon salt
    2/3 cup buttermilk

    Frosting:
    12 ounces cream cheese, room temperature
    1/4 cup butter, room temperature
    1 teaspoon vanilla
    6 cups powdered sugar
    1/2 cup peanut butter Directions

    Preheat oven to 350°F. Grease and flour two 9″ cake pans. In the food processor, coarsely chop the candy bars; set aside. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla. In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.

    Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.

    To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.

  3. I am so NOT a sweets eater but this one….LOVE LOVE LOVE, just like I love CAKE!

    Red Velvet Cake

    Ingredients
    1 cup vegetable shortening
    2 eggs
    1 1/2 cups sugar
    1 teaspoon cocoa powder
    2 ounces red food coloring
    2 1/2 cups cake flour
    1 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1 teaspoon vinegar
    White frosting, recipe follows
    White Frosting:
    2 tablespoons flour
    1 cup milk
    1 cup unsalted butter
    1 cup confectioners’ sugar
    1 teaspoon vanilla extract
    Directions
    Preheat oven to 350 degrees F.

    In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

    Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

    Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

  4. German Chocolate Cake!!!

    Ingredients

    * 1/2 cup water
    * 4 (1 ounce) squares German sweet chocolate
    * 1 cup butter, softened
    * 2 cups white sugar
    * 4 egg yolks
    * 1 teaspoon vanilla extract
    * 1 cup buttermilk
    * 2 1/2 cups cake flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 4 egg whites
    *
    * 1 cup white sugar
    * 1 cup evaporated milk
    * 1/2 cup butter
    * 3 egg yolks, beaten
    * 1 1/3 cups flaked coconut
    * 1 cup chopped pecans
    * 1 teaspoon vanilla extract
    *
    * 1/2 teaspoon shortening
    * 1 (1 ounce) square semisweet chocolate

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
    2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    4. Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
    5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
    6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

  5. An absolutely amazing Rum Cake recipe from my grandma:

    Ingredients:
    1 cup chopped pecans

    1 package yellow cake mix

    1 package instant vanilla pudding mix

    4 eggs

    1 cup water

    1/2 cup butter,

    2 tablespoons Rum Extract

    Glaze ingredients:

    1/2 cup sugar

    1/4 cup butter

    2 tablespoons water

    1/2 teaspoon Rum Extract

    Instructions:
    1. Preheat oven to 325°F. Grease and flour Bundt pan. Sprinkle pecans evenly in bottom of prepared pan.

    2. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum extract in large bowl for 30 seconds. Beat on medium speed 4 minutes. Pour into pan.

    3. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.

    4. Prepare Glaze by mixing sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract.

    5. Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Tastes great both warm and cooled.

  6. Here is a recipe for a marble chocolate cheesecake that I like that is very similar to one my mom used to make

    1/4 cup (1/2 stick) butter melted
    1/4 cup cocoa
    4 packages (8 oz. each) cream cheese, softened
    1 can (14 oz.) sweetened condensed milk (not evaporated milk)
    4 eggs
    1 tablespoon vanilla extract
    1/3 cup all-purpose flour

    Buy Crust or Prepare CHOCOLATE CRUMB CRUST.

    Heat oven to 300°F.
    Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until very fluffy. Gradually put in sweetened condensed milk, beating until smooth. Wisk in vanilla and eggs then flour.
    Measure 1-1/2 cups batter into medium bowl; beat in cocoa mix. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble.
    Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate at least 2 hours before serving. Store covered in refrigerator. 12 servings.

  7. Salivating as I prepare to exclusively eat cake through the end of 2011. Yum and thanks post-ers, keep the recipes coming!

  8. Red Velvet Cake

    2 tablespoons unsweetened cocoa powder
    2 ounces red food coloring
    1 cup buttermilk
    1 teaspoon salt
    1 teaspoon vanilla extract
    1/2 cup shortening
    1 1/2 cups white sugar
    2 eggs
    2 1/2 cups all-purpose flour, sifted
    1 1/2 teaspoons baking soda
    1 teaspoon white vinegar
    1 cup milk
    5 tablespoons all-purpose flour
    1 cup white sugar
    1 cup butter
    1 teaspoon vanilla extract

    Directions

    Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
    Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
    Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
    To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

  9. OK, it looks like it’s cheating a little bit, but it is so good everyone assumes you are a culinary genius! (Just hide the Duncan Hines box at the bottom of the recycling bin).

    Ingredients

    * 1 (18.25 ounce) package moist yellow cake mix (my baker niece says Duncan Hines is the only boxed cake to ever use)
    * 1 (5.9 ounce) package instant chocolate pudding mix
    * 4 eggs
    * 1/2 cup white sugar
    * 1 cup vegetable oil
    * 1/4 cup vodka
    * 1/4 cup Kahlua
    * 3/4 cup water
    * 1/4 cup Kahlua (for glaze)
    * 1 cup confectioners’ sugar

    Directions

    1. Preheat oven to 350 degrees F Grease and flour a 10 inch Bundt pan very thoroughly. Don’t miss any spots.
    2. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup Kahlua, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
    3. Bake at 350 degrees F for 40 to 50 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
    4. Make a glaze by combining 1/4 cup Kahlua and 1/2 cup confectioners’ sugar. Turn cake over on a cake plate. Poke the cake all over with a toothpick. Cover with glaze and serve.

    SO easy and SO good!

  10. Ingredients

    2/3 C. butter
    2 eggs
    3 C. all-purpose flour
    1 tsp. salt
    3/4 C. buttermilk
    8 oz. cherries, pitted and halved
    2 C. white sugar
    2 1 oz. squares unsweetened chocolate, melted
    2 tsp. baking soda
    1 C. beer
    1/4 C. cherry juice
    1 C. chopped walnuts
    2/3 C. butter
    1 egg
    4 1 oz. squares unsweetened chocolate, melted
    4 C. sifted confectioners’ sugar
    3 Tbs. milk
    Directions

    Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan. Sift flour, baking soda and salt. Set aside. In a large bowl, cream 2/3 C. butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9×13 inch pan. Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted into the center of cake comes out clean.
    To make frosting, in a large bowl, combine 2/3 C. butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

  11. Almond Joy Layer CAKE

    2/3 cup unsweetened cocoa powder
    4oz. stick unsalted butter. mmmmmm, butter.
    3 oz. semisweet chocolate ( aprox 1/2 cup)
    2 1/4 cups granulated sugar
    4 tsp vanilla extract
    1/2 tsp. salt, plus a pinch
    3 eggs
    1 1/2 cups flour
    1 1/2 tsp. baking powder
    1 tsp. baking soda
    14 oz. sweetened shredded coconut ( 4 cups)
    2 cups sliced almonds
    3 cups heavy cream
    1/3 cup confectioners sugar

    Preheat oven to 325. Butter 2, 8×2 round cake pans. Line with parchment and butter the parchment. In a medium saucepan boil 2/3 cup water. Whisk in cocoa powder untill smooth. Whisk in butter and chocolate over low heat untill melted ( aprox. 2 min. ) Remove from heat and whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla and 1/2 tsp. salt. Whisk in 1 egg at a time, beating well after each addition. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture untill smooth. Stir in 1 cup coconut. Divide the batter between the pans and bake on bottom rack for 35 min. or untill center is firm. Let cool in pans on rack for 10 min, then invert onto racks to cool completely. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 min. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring over med. heat untill sugar is dissolved ( aprox 3 min.) Remove from heat and stir in the remaining 2 tsp. vanilla and 3 cups coconut. When cool, fold in 1 1/2 cups almonds. Split the cake layers to make 4. Place 1 layer, cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with remaining layers and filling, spreading the filling on the top. Cover the CAKE with plastic wrap and refrigerate 4 hours. Whip the remaining 2 1/4 cups cream with the confectioners sugar untill stiff. Spread over the cake. Sprinkle the top with remaining almonds and prepare to get fat.

  12. Pound Cake
    Ingredients

    1/2 cup butter
    1 cup white sugar
    3 eggs
    1 teaspoon vanilla extract
    1 teaspoon lemon extract
    2/3 cup water
    1 (8 ounce) container sour cream
    1 (18.25 ounce) package yellow cake mix
    1 cup all-purpose flour
    Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
    In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
    Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  13. This is my favorite cake recipe, from my friend GLaDOS:

    1 (18.25 oz) package chocolate cake mix
    1 can prepared coconut frosting
    3/4 cups vegetable oil
    4 large eggs
    1 cup semi-sweet chocolate chips
    3/4 cup butter or margarine, softened
    2/3 cups granulated sugar
    3 large eggs
    1 teaspoon vanilla extract
    2 cups all purpose flour
    2/3 cups cocoa
    1/4 teaspoon baking soda
    1 teaspoon salt
    1/4 teaspoon baking powder
    1/3 cups water
    1 to 2 (6 oz each) vanilla frosting

    Don’t forget garnishes, such as:

    fish shaped crackers
    fish shaped candies
    fish shaped dirt
    fish shaped solid waste
    fish shaped ethyl benzene
    pull and peel licorice
    fish shaped volatile organic compounds
    sediment shaped sediment
    a 20-foot thick impermeable clay layer

  14. Pineapple Upside-down Cake – SHOT

    1/3 oz amaretto almond liqueur
    1/3 oz butterscotch schnapps
    1/3 oz pineapple juice

    It’s Cake – it’s liquid, and oh, so so easy to make.

    please send me to Cake!!!

  15. Pineapple Upside-Down Cake

     I look forward to making every summer.

    Topping:
    1/2 medium pineapple, peeled, quartered lengthwise, and cored
    3/4 stick unsalted butter
    3/4 cup packed light brown sugar

    Batter:
    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    3/4 stick unsalted butter, softened
    1 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla
    1 tablespoon dark rum
    1/2 cup unsweetened pineapple juice
    2 tablespoons dark rum for sprinkling over cake

    Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. 

    Preheat oven to 350°F.

    Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in circles, overlapping pieces slightly.

    Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

    Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

    Serve cake just warm or at room temperature.

    Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.

  16. 1 part drums
    1 part guitar
    sprinkle a little bass
    add 3 parts vocals
    mix together and bake…all day long!
    now that’s a Cake you can sink your teeth into.
    …enjoy…

  17. Lithuanian Coffee Cake
    Adapted from Sherry Yard’s Desserts by the Yard and Claire’s Corner Copia

    3 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup (1 1/2 sticks) unsalted butter, softened
    1 1/4 cups sugar
    3 large eggs, room temperature
    1 tablespoon brewed coffee, chilled
    1 teaspoon vanilla extract
    2 cups sour cream

    Filling:
    1/4 cup light brown sugar
    1/4 cup sugar
    1 tablespoon unsweetened cocoa powder
    1 tablespoon cinnamon
    1/4 cup toasted chopped walnuts
    1/4 cup moist, plump dark raisins (soak in boiling water if they are too dry)

    Center the rack in your oven and preheat to 350ºF. Spray a 10-cup bundt or kugelhupf pan with non-stick spray.

    Mix all of the filling ingredients together in a small bowl and set aside.

    In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

    In a large bowl and hand mixer or the work bowl of a stand mixer, beat together the softened butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the coffee and vanilla and mix to combine.

    Add the flour mixture and sour cream in 3 additions each, alternating between the flour and sour cream. The batter will be very thick.

    Scoop 1 1/2 cups batter into the prepared pan and spread with a spatula to even out the surface. Sprinkle with 1/4 cup of the filling. Scoop 2 cups cake batter over the filling and again smooth with a spatula. Sprinkle with 1/4 cup filling. Scoop 2 cups more of the batter over the top, smooth, and sprinkle with the remaining filling. There will only be a little batter left, but scoop it out evenly over the cake and smooth out the surface so that it is even.

    Bake the cake for 30 minutes. Rotate pan from back to front and bake for 20-25 minutes more, until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 30 minutes in its pan, then invert on a wire rack and allow it to cool completely.

    Yield: 10-12 servings

  18. Clementine Cake Recipe

    INGREDIENTS

    ***Icing***

    1 medium clementine
    2 tablespoons softened butter
    1 1/3 cup icing sugar
    1 tablespoon orange liqueur

    ***Cake***

    3 medium clementines
    1 1/2 cup granulated sugar
    3/4 cup softened butter
    3 eggs
    2 cups all-purposeflour
    2 teaspoons baking powder

    PREPARATION:
    For Icing: Grate rind and squeeze juice from clementine. In food processor, measure 2 tsp rind and 2 tbsp juice, add butter, icing sugar, liqueur. Process until smooth. 

    For Cake: Grease an 8-cup bundt pan. Wash and remove stems of clementines, cut into quarters. Process clementines with sugar in food processor until smooth. Add butter, then eggs; processing after each addition until smooth. Add flour, baking powder, process until combined. Spoon into pan. Bake in 350 F. oven 50 minutes or until golden and top springs back when touched. Cool on rack for 10 minutes. Remove cake from pan and cool on rack. Drizzle icing over cake.

     

  19. Oh. My. God. These all sound amazing. Thanks for sharing these undoubtedly delicious recipes!

    Jenny Herritz, your baking opus earned you a pair of tix to see Cake. Congrats!

  20. CAKE!!!
    Orange cake was requested for bday- this came out really well!
    Ingredients
    * 1 (18.25 ounce) package yellow cake mix
    * 1 (3 ounce) package instant lemon pudding mix
    * 3/4 cup orange juice
    * 1/2 cup vegetable oil
    * 4 eggs
    * 1 teaspoon lemon extract
    * 1/3 cup orange juice
    * 2/3 cup white sugar
    * 1/4 cup butter
    Directions
    1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
    2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
    3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

  21. That sounds all sorts of delicious! (Unfortunately, the contest is no longer active.) Thanks for sharing though! Can never have too many cake recipes 😉

  22. Buenas!Me gustaria comentar que todo lo que as escrito es a la misma conclusion que he llegado yo.

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