DRUMSTICK CAKE

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.

Ingredients

Cake:

• 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
• Frosting:
• 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

Instructions

1. Prepare cake: Preheat oven to 350. Butter and flour two 8 inch round baking pans.
2. 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.
3. 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.
4. 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.
5. Frost and assemble cooled cake. Refrigerate at least several hours, until frosting is cool and firm to the touch.
6. 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.

for complete method please clikck : www.confessionsofacookbookqueen.com/drumstick-cake/

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