The last few days have been blah.  Where did you go sunshine, my love?  Outside is a dreary,weary reminder of what we left behind.  Rain, rain, rain.  Thankfully, the wind has not whipped up and storms have stayed away.

After attending Sunday services, we hurried home so I could clean everything.  Mother in law and her husband arrived with homemade spaghetti, and garlic bread carried in a laundry basket.  I chopped up a head of lettuce, and set forth a rainbow of salad dressings to choose from.  Nothing fancy, just some bleu cheese, italian, and balsamic with olive oil.  Chatter bounced around the table as we ate our fill of carbohydrate rich fare.

Jon’s mom and I agreed that a meal is never complete without a little somethin’ sweet.  I grabbed the keys and the brooding 16 year old, we headed out the door to track said sweet thang down.  I thought that cheesecake would go quite well with Italian type food.  Bummer, they were all frozen.  I really did not want to bake either.  Prompted by my inner lazy gal, I headed over to the meager bakery section at Foodland.  Two selections looked promising.  Boston Cream, and  Sock It To Me cake.  Perfect.

I grabbed some cotton balls, heavy cream, and castor oil.  (unrelated items-not for dessert use)  Jacob spent about twelve dollars of his birthday money on Mike N Ike’s.

Both coming and going to the store, we ended up smack in the middle of funeral processions. In this part of the south ( i don’t know what happens in the other parts) you STOP for a funeral procession.  Pull over and stop.  And you turn your lights on.  The humble line of cars is led by a squad car, lights flashing.  Do not DARE try to keep going as the hearse and all the family members go by.  You will be followed and given a little bit of southern love. (read-chewed out).

Every time this goes on I have the same conversation with Jacob.

“I hate this!!!”


“It’s stupid, why do we have to stop because of a funeral??”

“Jacob, it’s a sign of respect.”

“They’re dead, they don’t care.”

“Well, the grieving family does.  Besides, it’s the last ride you get, might as well make it a good one.”

“Nobody does this anywhere else.”

“Maybe they should.”

“I still think its dumb.  When I’m driving there is no way I am going to stop”

“That’s because you are young and young people are impatient and selfish.”

After the cars began to move again, we turned onto our street and quietly ate Mike N Ike’s.

“I like the green and yellow ones that taste like the smell of Pledge.”

“You’re weird, Mom”


It’s epically delicious….

Cake.  It brings people together.

This one….will bring nations together.   I bring you Swiss-wiss-wiss Chocolate-late-late Cake-ake-ake!!!!

Here’s the lineup.  The recipe (which will be provided below) called for a box of Swiss Chocolate cake mix.  I couldn’t find any, so I chose German.  I hope the Swiss aren’t offended.

First I grab my gigantanormous mixing bowl and throw cake type stuff into it.

The recipe calls for a cup of oil.  A CUP

Once the oil, eggs and buttermilk are added, the mixture is VERY wet.  Have no fear.  That’s where the packet of Nilla Puddin comes in.

See, I’ll make it allllll better.

Just whip that sucker into submission!

Butter and flour some pans.

Pour batter

While the cakes are in the oven, hand grate the chocolate.  Don’t throw it in a food processor and pass it off.  Hand grate it.  The zester gives the chocolate nice little curls.

It also takes a LONG time and the chocolate began to melt, so I switched to my trusty box grater.

No nice curlies, but it did lead to my needing these:

Skin did not wind up in the cake, just so you know.

For the frosting, cream together softened cream cheese, granulated sugar and powdered sugar.

Dump in the chocolate shavings.  Then a 16 ounce container of whipped topping to get this:

Set the frosting in the fridge.  Meanwhile…

Pull out the cakes and let cool…completely.  Please don’t be impatient like me.  (I wasn’t today.)

Then frost to perfection.

Serve to Birthday Boy…

and be deemed the Coolest Mom Ever.  Finis.


Swiss Chocolate Cake

(featured in the Caney Fork Electric Cooperative 2010 Holiday Cookbook)


1 box Swiss Chocolate cake mix

1 small box of vanilla instant pudding

3 eggs

1 cup oil

1 & 1/2 cups buttermilk


1 8oz pkg of cream cheese softened

1/2 cup sugar

1 cup powdered sugar

1 16oz container of frozen whipped topping

4 chocolate candy bars grated ( I used 2 & 1/2 BIG candy bars)

1 chocolate truffle for top of cake

Cake: Combine all ingredients for cake.  Pour into three 9 inch round cake pans (I used two)

Bake at 350 F for 25-30 minutes

Frosting: Combine all ingredients for frosting and mix well.  Spread GENEROUS amounts between baked cake layer, then

finish frosting sides and top of cake .  Store in refrigerator.

If you bake this cake, please tell me how you liked it!!!