Thirty Six

My hubby turned 36 today.  It's a little hard to believe that we're solidly in our mid-thirties and forty isn't so far away anymore!  Life moves at the speed of light.  We had a pretty low key celebration, as it seems we've been celebrating for weeks, but I made his favorite meal (Pad Thai) and we had his favorite Chocolate Peanut Butter cake.  Because this cake is one of the most delicious things ever, here's the recipe:

Chocolate Cake:

2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 Tablespoons white vinegar
1 teaspoon vanilla
2 eggs

1. Preheat the oven to 350 degrees.  Butter the bottoms and sides of 2 9-inch round cakepans.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.  Whisk to combine well.  Add the oil and sour cream and whisk to blend.  Gradually beat in the water.  Blend in the vinegar and vanilla.  Whisk in eggs and beat until well blended.  Divide batter between prepared cake pans.

3. Bake for 30-35 minutes or until toothpick comes out clean.  Let cool in the pans for about 20 minutes.  These cakes are very, very soft.  Put in the freezer for 30 minutes to make them easier to work with.

4.  To frost the cake, place first layer, flat side up, on a cake stand.  Spread 2/3 cup of the Peanut Butter Frosting evenly over the top.  Repet with the next layer and frost the top and sides of the cake with a crumb coat.  Chill 15-30 minutes and then use the remainder of the frosting to create a smooth final coating.  Put back in the fridge to chill once frosted.

5.  To decorate with the Chocolate-Peanut Butter Glaze, simply pour the glze over the top of the cake and spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips.  Refrigerate uncovered for at least 30 minutes to allow to set completely.

Peanut Butter Frosting:

10 oz cream cheese, room temperature

1 stick butter, room temperature

3 cups powdered sugar

2/3 cup peanut butter

1. In a large bowl, beat the cream cheese and butter until light and fluffy.  Add the powdered sugar one cup at a time, mixing thoroughly after each addition.  Beat 3-4 minutes.

2.  Add the peanut butter and beat until thoroughly blended.

Chocolate Peanut Butter Glaze

8 oz semisweet chocolate, coarsely chopped
3 Tablespoons peanut butter
2 Tablespoons light corn syrup
1/2 cup half and half

1.  In the top of a double boiler, combine chocolate, peanut butter, and corn syrup.  Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2.  Remove from the heat and whisk in the half and half, beating until smooth.  Use while warm.

The kids helped him open a few presents and we had a nice time celebrating the guy who means so much to us.  Eric is such a loving and devoted father and husband.  He works hard to take care of us, is an amazing listener, and makes us laugh every day.  Happy 36th Birthday, honey.  We love you!