As someone who has loved playing pranks their entire life, I understand that with every prank, I must first evaluate the risk involved.
You know, like how bad will payback be.
With my husband, I usually know that he will forget to pay me back. Because although he likes the IDEA of payback, he lacks the main thing that it takes to follow through on it.
Something that I, on the other hand, have plenty of.
Anyways, by my current calculations, I have no more than 9 years (at best) until my son has the skills and resources needed to exact revenge on me.
For a multitude of reasons.
Most recently, I have told him that my fancy bath sponge is actually alive, and most likely a cousin of Spongebob.
He now wants his own, so that he can talk to it and care for it and keep it as a pet.
And seriously, I’m considering buying him his own sponge and a glass bowl and letting him go to town. I mean, I know you’re probably judging me, but if cheap entertainment is wrong, then I don’t want to be right.
It’s truly hilarious. He has worn a path to my bathroom every fifteen minutes swearing that the sponge has moved.
Don’t think I don’t know that one day he is gonna be so mad. (And with good reason, duh)
I’m already thinking up aliases and researching homes in Switzerland. I mean helloooo, I’m not going to just roll over and let him win this thing.
But until that time, I will continue to bake like crazy to prove that in spite of all this, YES I AM A SUPER AWESOME MOTHER.
Earthquake Cake is probably nothing new to most of you, but it is absolutely one of my favorites. Sometimes I get so wrapped up in creating unique and crazy desserts that I forget to share what I love. So here it is!! Proof that not EVERY dessert I eat is mini, in a jar, on a stick, or covered in pink sprinkles.
1 box Devil’s Food Cake Mix, plus eggs, water and oil needed to prepare
1 cup sweetened, shredded coconut
1 cup chopped pecans
1 block (8 oz) cream cheese
1 stick butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
4 Tablespoons (half a stick) butter
2 Tablespoons cocoa powder
2 Tablespoons milk
2 cups powdered sugar
1/2 teaspoon vanilla
Preheat oven to 350. Spray a 9×13 cake pan with nonstick spray.
Sprinkle bottom of prepared pan evenly with coconut and pecans. Prepare cake mix as directed on box and set aside one cup of the batter. Pour the rest of the cake batter into the pan and smooth out so it’s even. In another bowl, beat the cream cheese, melted butter and vanilla until well combined. Add powdered sugar and beat until smooth. Spoon over the cake batter, covering the surface as evenly as possible. Spoon the remaining cake batter over the top and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
While the cake is still warm, prepare your frosting. In a small saucepan over low heat, melt 4 Tablespoons of butter. Once melted add cocoa powder and milk and whisk until thickened and just beginning to bubble. Remove from heat and stir in vanilla and powdered sugar. Pour over warm cake and spread immediately.
I prefer this cake after it has sat in the fridge overnight but if you can’t wait that long, I don’t blame you.
Have a fabulous Monday!! Thanks for stopping by :)