It's been a difficult couple of days for the hubby and I. A stomach virus invaded the house and brought all activity to a grinding halt. The hubby had the worst of it. His started on Tuesday, and he did nothing but get sick until 4 pm that day. He was finally able to keep some Pepto in his system in the evening, and that seemed to help. All day Tuesday, the one and only thought I had was 'Please, please, please! Do not let me get this!' I mean, you know when you are watching your spouse get sick every 30 minutes, literally all day? No one wants to do that themselves. I was feeling the fear.
Cue yesterday morning at 6 am. It started for me too. I was sick twice, but then I was able to keep some Pepto down. It seemed to keep me from being physically ill the whole day. Thank goodness for Pepto, it seemed to be the miracle drug for this stomach bug. I'm glad I didn't spend yesterday like the hubby spent his Tuesday. However, I had less than no energy. One time I got up to get a bottle of water, and broke into a cold sweat with dizziness. This was a nasty, nasty bug. The hubby and I felt about the same yesterday. Lying around with no appetite or energy. I feel 100% better today, though. Thank goodness!! The hubs is still in bed, so no word on how he's going to feel today. Hopefully much better as well!
But seriously, this cake. Wow. It is stunningly easy for how delicious it is. I think I mentioned in Tuesday's post just how busy last weekend was. I was busy snapping pictures for the hubby's-cousin's-wife's baby shower when my sister-in-law informed me we were having my niece's birthday the very next day. While not everyone is shocked by last minute news, I had been asked to bake the cake. Eek!
I had already picked out a recipe (thank goodness!) so I frantically called the hubby and asked him to pick up a few essentials for the cake while I was at the shower. We were supposed to head to his cousin's mother-in-law's house to hang out with the family after the shower, but I informed the hubby I would be baking a cake before I did any of that. The hubby was skeptical that I would have enough time, but I was determined. It was going to happen.
I frosted the cake the next morning, decorated it at my sister-in-law's house, and then finally relaxed.
To take photos of the party.
Ok, so not much relaxation was had. Haha. Here's a few pictures from my niece's party-
That's all for today, folks. While I am feeling much better, I think it's going to be another day of rest. Mainly because- dun, dun, dun- I start Christmas cookies tomorrow! Whoop whoop! I'm starting a little early this year because the hubby and I are going out of town next Wednesday and we won't be back until the following Monday. Cookies must go out beforehand to be in time for Christmas. I can't wait, this is one of my favorite times of the year!
Have a great day everyone!
1 box Red Velvet Cake Mix
1 cup water, room temp
1/3 cup canola oil
3 large eggs, room temp
1 block (8 oz) cream cheese, softened
1/2 cup sugar
1 egg white
1 block (8 oz) cream cheese, softened
2/3 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2 tbsp whole milk
1. Preheat oven to 350º. Grease a 9 x 13 baking pan, set aside.
2. Prepare the cake- In a large bowl, combine cake mix, water, oil, and eggs. Mix according to package directions. Set aside. In another large bowl, combine cream cheese, sugar, and egg white. Beat throughly, mixing until completely smooth. If you see any lumps, keep mixing. Pour half of the cake mix mixture into the prepared pan. Drop the cream cheese mixture onto the red velvet mixture in spoonfuls. Once you've dropped all the cream cheese, take a toothpick and swirl the mixture. Finish by pouring the rest of the red velvet cake mix on top. Do your best to cover the cream cheese layer. Put the cake in the oven and bake for 30-40 minutes, or until a toothpick inserted comes out with moist crumbs. My cake took exactly 33 minutes. Remove from oven, and allow to cool completely before icing.
3. Prepare the frosting- Place the cream cheese and butter in a large bowl, and beat until fluffy. Add the sugar, and beat until smooth. Mix in the vanilla, beat until smooth. Mix in the milk, beat until smooth. Finally, spread frosting on cooled cake. Serve immediately, or chill before serving. Keep leftovers in the fridge, due to the cream cheese.
|Recipe by The Country Cook.|
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