eight.

he requested blueberry pancakes.

Eight. Years. Old.

I am such a lucky mama to have spent eight years with this little guy.

He was born with lashes that reached out to his nose.

In his first few months we'd walk and walk and walk around our little neighborhood.

Well.....I walked, and pushed. And he loved it.

Big blue eyes and chubby cheeks. 

Happy and content. Always.

Taught me how to mother. How to truly love.

Barely two years old and the best big brother for our favorite little girl.

Sidekicks. Partners in crime.

He grew.

He loved to learn.

Letters. Numbers.

THE most random facts you have ever known.

He loves them.

Loves school.

So much knowledge hiding in that moppy hair.

He laughs. Teases. Jokes around with us.

He makes friends with everyone, just like dad.

Tiny freckles dot his nose and cheeks....just like dad. 

He has the ability to over think EVERYTHING.....that comes from me. 

His chicken legs and future unibrow come from me too.....you are welcome, son.

A little man. And still, my baby boy.

Love him so.

He got to plan the entire day--start to finish!

He wanted to go exploring somewhere new......so we did!

He requested burgers at the Drug Store (can't argue with that!) with friends.

Followed by cake.....

He actually requested EIGHT layers (I laughed, but then was flattered that my kids think so highly of me), and I told him four was the best I could do.

(Hey--it's eight counting the whipped cream and frosting.....)

And I totally cheated and skipped out on a picture since I knew I already had one (I made this cake a couple summers ago.....)

Chocolate Layer Cake with Whipped Vanilla Cream, 

Raspberries, and Chocolate Buttercream

Chocolate Cake

4 ounces semisweet chocolate

3/4 cup unsweetened cocoa powder

3/4 cup boiling water

6 TBS butter, melted

1 1/2 cups sugar

2 large eggs

1 cup buttermilk

1tsp vanilla

1 1/4 cups cake flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350°F.

Line bottom of two 8" pans with a round of parchment paper. Butter paper, and sides of pan.

(I don't have 4 pans, so I did two 8" pans, twice for my four layers)

Finely chop chocolate and in a bowl combine with boiling water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly and light colored (about 3 minutes). Slowly add buttermilk, vanilla, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.

Spoon batter into pans, and bake two at a time until a toothpick inserted in center comes out clean, 12-15 minutes. 

Repeat with two more cakes.

(batter will divide into about 1 1/2c for each of four pans)

Cool cakes completely before frosting.

Whipped Vanilla Cream

2 cups whipping cream

1/2 cup powdered sugar

1 tsp pure vanilla extract

Whip cream on high speed for a few minutes until soft peaks start to form. Add powder sugar and vanilla and whip a little bit longer until you have reached a light and fluffy, whip cream consistency.

Chocolate Buttercream

8 TBS butter

1/2+  cup cocoa powder (depending on how cocoa-y you like it)

2 cups powdered sugar

A few TBS milk

Beat butter, cocoa, and powdered sugar, and add milk a little at a time until you reach a consistency you like.

Spread first layer of cake with whipped cream, and add a few small handfuls of fresh raspberries over the whipped cream. Repeat with remaining layers. Spread the chocolate buttercream on the top layer and top with more fresh raspberries.

Take a picture, because that is one big cake you just made.

enjoy!

happy day to my boy!