Life is funny.
Cake is yummy.
I am full of exhaustedness and I don’t think that is a word.
I wanted to concentrate on finally just enjoying having kids that are mostly healthy, so I made cake. Chocolate cake that my friend Krista tipped me off too which is her son’s favorite birthday pick and today is his birthday! She has been so sick I told her I would make a cake for them, but she lives over an hour away and said they would be ok (I still would’ve done it!). Anyway, Cole saw me looking at the cake recipe and reminded me that I was mean when we were at the grocery store yesterday because he wanted to buy a chocolate cake mix and I refused and told him if he wanted cake, we would make cake. With sprinkles of course. Even if they are leftover sprinkles from Valentine’s Day (you can’t really tell, but there are hearts all over the cake too!)
After all, when you are skin and bones like he is any day is a cake day (what a life, huh!?). The hilarious part is, as much as he proclaims to like cake, he really only likes it as a F.D.D. (Frosting Delivery Device). Doughnuts get the same treatment. Just the frosting for that kid.
I also sometimes like to think I’m channeling June Cleaver in a perfect mom moment. You know, like where there is a big chocolate cake and a cold glass of milk waiting for the kids after school. It rarely ever turns out that way, but today it did.
Of course, instead, Aidan showed up with a major headache crying and had forgotten all his stuff at a friend’s house, but honestly, what would our day be without some kind of drama. I probably wouldn’t know what to do with myself.
So. Back to the cake, and always the kids.
There are candles on the cake that I lit three times, letting the boys blow them out, because every once in a while, we like to just light up a cake and have an UN-Birthday party. Nothing big. No presents. Just extra silliness and steam letting off. Maybe a little dancing around the living room and a movie night. But with cake, and candles, and extra hugs and kisses. Just because.
Life is too short not to have your cake and eat it too.
At least we finally got back to some semblance of normal this week, which actually meant swimming lessons for the boys. Thankfully, they are loving it.
As always, Sweet Baby K is a champ and just hung out with me on the sidelines for now. She loves the water, but her mama isn’t nearly so comfortable and she is extremely wiggly and can’t be trusted not to just put her face underwater without knowing what to do about it. She is also a little Houdini, so I can only imagine what kind of trouble we would get into with her being slippery.
Sour Cream Chocolate Cake – the only change I made was to bake the cake in a 12×12 square pan for 45 minutes – I then cut the cake into four equal 6×6 squares. This way I have enough for a double layer 6-inch cake now and one for the freezer for another day within the next month or so. Or I can crumble it and make cake pops or something like that. The chocolate frosting is a creamy, fudgey variation on ganache that I love. It is smooth and spreadable. If you want it to be a bit more sturdy, use only 1/3 cup of half and half or use heavy cream instead.
Sour Cream Chocolate Fudge Frosting
1/3 to 1/2 cup half and half or heavy cream, depending on desired thickness for frosting (half and half and higher amount for thinner, cream and lower amount for thicker)
1/4 cup sour cream
1/4 cup light corn syrup or golden syrup
12 ounces bittersweet chocolate, melted and cooled
6 tablespoons butter, very soft
2 teaspoons pure vanilla extract
Combine the half and half and syrup in a small saucepan and whisk well to mix. Place over low heat and bring to a simmer. Remove from the heat and pour into a bowl to cool to lukewarm, about 110 degrees F.
Add the cooled cream mixture to the melted chocolate and whisk until smooth. Distribute the butter in a small pieces all over the chocolate mixture, then whisk it in smoothly. Whisk in the vanilla. Add the sour cream and whisk until well blended. Cool the icing until it is firm enough to spread – about 1 hour. I usually make the frosting while the cake is baking so it can have plenty of time to set up while the cake bakes and cools.