The day's events

Today started very early for us. We received a call at 5:30 a.m. that awakened us from a stone cold dead sleep. Charles fumbled around until he found my cell phone and the caller had already hung up. We had no idea who it was since the call came in as "withheld". Anyway... they called again around 6:50 a.m. and it was the post office telling us our baby chicks had arrived! We hurried to get things done and Charles left to go and pick them up. They literally arrived in a chirping box. They are so cute, but... like everything else they grow up! So that was the start of the day.

Our newest responsibility!


First look at the new chicks.

Then I had to rush and get ready since I forgot to get something for Ryan's class to celebrate his birthday. Mother of the year! I knew his birthday was today but in all the commotion I had just forgotten to remember it this morning. I felt horrible. So I scurried to get donuts from Safeway once I dropped everyone off where they needed to be. He was surprised when I showed up with them and everyone was happy. I then stopped by Cody's class to check out the sea world party that was going on but didn't stay too long since I had plenty of other things I would have rather been doing. I love to know what goes on in their day but you just can't be at everything. Or really want to be at everything for that matter :) I do love 'em though!

Then the best thing of all took place. I saved the best for last! I made Ryan's birthday cake. He told me about 3 weeks ago that he wanted a chocolate, peanut butter cake!( My older kids are big on flavor. They don't care for the character crap anymore.) When we celebrate birthdays around here, health is not in our vocabulary. A birthday is a time to eat whatever the heck we want and we take advantage of the opportunity. My kids love it too! Anyway...back to the point. I cannot explain to you the deliciousness of this cake. Moist, peanut buttery goodness. You must make this cake the next time you celebrate something. Easter is Sunday! Goodness gracious folks! I can think of only one thing that pleases me more :| DELIGHTFUL! The recipe and pictures are at the bottom. Please make it. You'll be glad you did. Now you must know mine came out a little lopsided but like I said before, we're big on flavor, not looks! I will tell you how to make yours not lopsided. Anyway, this was my life today in a nutshell. I do love it. Happy Birthday Ryan. I'm glad you were given to me, buddy!

Ok, this recipe is not mine. I wish badly that I could take the credit. Now you must know the person that posted this made the recipe unnecessarily long and drawn out. I would have given you the quick and easy Ashley version but I didn't want to type it all out. I am all about quick and easy! I would recommend not lining the cake pans with wax paper. This is how mine came out to be lopsided. I followed the directions to a T. You may want to make just a little more PB frosting because I didn't have enough to cover all the dark pieces of the cake. Does that make sense? There was enough to get the cake covered but you could still see dark pieces once it was completed and I was out of frosting. If seeing the dark spots doesn't bother you then don't worry about making more. Maybe I should have been a little more sparing when I was icing between the layers. Oh and I used 9 inch cake pans, not 8 inch and it worked just fine.

This is what the cake looked like immediately after completion.

This is what it looked like after the kids got home from school and crapped it up! I was PISSED!!

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Please make this cake!