Walk by Hello: Having Cake

04 November 2011

Having Cake

It was a big bright beautiful day. Our little boy, our deployment baby, the little one who rocked contentedly in his swing and gurgled at me while I did the dishes and stayed up late nights doing laundry, who snuggled sweetly on our shoulders and helped the long year apart pass that much faster...The flying little feet that rush to the front door to greet Daddy each afternoon, the chubby hands that always reach for mine "C'mon Mom..come see..come with me Mom." The great solemn brown eyes that regard us seriously as we dole out a discipline or share a word of caution..the sweet smile that fills my heart with warmth each time I glimpse it.. the chirping voice we hear singing in his crib each night, "Always, always, I'll follow Him always.." or singing the weekly Bible verse "God loves a happy giver (or in his pronunciation, "gibber")...His never failing "Kiss me mama, one more kiss and hug.." as I leave his room each nap and bedtime..

Pure joy. Absolute sweetness. Wouldn't trade this, trade him for anything...It is worth it all. The struggle, the exhaustion, the sleeplessness, the worry. What a treasure you are our boy. Happy 2nd Birthday Will!

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Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.