This Drumstick Cake is Summer perfection! Layers of chocolate cake, creamy vanilla frosting and a chocolate shell with a sprinkle of chopped nuts.
I have decided that waiting until you’re in your 30’s or 40’s to have a baby is the smartest decision in the entire universe.
I had Jon David when I was 24 and Lucy when I was 33. Huge difference. HUGE. At first I was a little terrified, because being pregnant at 33 was no picnic compared to 24. My back got all weird and I could hardly walk for the last month of my pregnancy. I wanted to stab people basically all the time.
And all the tiredness. OMG.
There have been days I’ve felt lonely realizing that I’m the only mom in Jon David’s class with a toddler. Everyone’s signing up to chaperone field trips and I’m looking for a babysitter so I can even consider it.
But then I found the silver lining. And oh, does it make it all worthwhile.
Because the thing is, at this point in my life, I’m too dang tired to care about what other people think. I’m 35 years old, running around chasing a toddler, trying to be an established adult person who keeps stamps in her house and frequents the dry cleaners, and I don’t have time to pay attention to other people’s faces. I just don’t.
The other day I had to get a sitter so I could go to a hair appointment. I ended up finishing up 30 minutes earlier than usual and as I headed home, I frantically started racking my brain for something to go do.
If you think I was going to waste 30 perfectly good babysitter minutes going home early, you are dead wrong, friends. Dead flipping wrong.
There’s a coffee shop near my house, so I pulled in, went inside, and ordered the largest piece of cake in the display case. Then I sat down and ate it, shoveling in huge forkfuls as I made the most of the last 15 minutes I had to be free.
It’s the end of the school year, so the shop was full of young kids studying and chatting, probably wondering what the deal was with the thirty-something year old woman shoving cake down her face like it was a contest.
Don’t care. That’s the thing about having a toddler in your 30’s. They suck all the care right out of you. I’m like listen punks, I know that I’m hoovering this cake down and I know that there’s powdered sugar all over my shirt. But YOU DON’T KNOW MY LIFE so just butt out. And also, I hope it’s not your parent’s money that you’re wasting on $5 lattes. EXPENSIVE COFFEE IS A TREAT, NOT A RIGHT.
Ugh. Kids. They just don’t even know.
If you’re in your late 30’s and haven’t considered another child, I highly recommend it. Sure they cost a lot of money and you have to deal with tons of poop. But there’s just something freeing about your child screaming bloody murder in the middle of Target as you casually walk away, staring judgmental strangers right in the eye with a cold, dead gaze.
We don’t have the time to be embarrassed. My yoga pants and wine are waiting for me at home, and Dr. Phil isn’t gonna watch itself.
My son has this obsession with Drumstick ice cream cones, and my friend Shelly recently suggested that I make a Drumstick Cake! She’s never been a huge fan of making layer cakes, but I absolutely LOVE it. I honestly think there’s nothing better in life than a gorgeous cake. And this one is so easy!
Layers of moist chocolate cake are frosting with creamy vanilla frosting (it tastes like ice cream!) and coated in a chocolate shell and chopped peanuts. This is so fun and so yummy.
**cake batter slightly adapted from Hershey
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 1 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 teaspoons vanilla extract
- 1 cup boiling water
- 2 sticks salted butter, slightly softened
- 4 Tablespoons milk
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- Chocolate Shell:
- 1 cup semisweet chocolate chips
- 3 Tablespoons vegetable shortening
- 1 sugar cone
- 1 cup roasted, salted peanuts, chopped roughly
- Prepare cake: Preheat oven to 350. Butter and flour two 8 inch round baking pans.
- In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely.
- Prepare frosting: In the bowl of your mixer, beat butter, milk, and vanilla on medium low speed until smooth and combined. With the mixer on low, slowly add powdered sugar until just barely mixed in. Increase speed to high and beat for one minute, until light and fluffy. If frosting is too thick for your taste, beat in more milk, a Tablespoon at a time, until desired consistency is reached.
- Frost and assemble cooled cake. Refrigerate at least several hours, until frosting is cool and firm to the touch.
- Prepare chocolate shell: In a microwave safe bowl, heat chocolate chips and shortening, stirring every 30 seconds until smooth. Pour in the center of the cake and spread to the edges, allowing it to drip down the sides. Before the chocolate sets, sprinkle liberally with peanuts, gently pressing into the sides of the cake. Coat the top of the sugar cone in chocolate and nuts, and place in the center. Let chocolate harden before slicing and serving.