I’m going to start off by saying I would never wish my child to be sick. Ever. But his sick day yesterday afforded us an opportunity to create special memories that we don’t often have the chance to. It might seem simple to some, but to me, there are few moments that compare to our quiet time yesterday. From the 45 minutes or so we spent swinging in the hammock just chatting or the hour we spent laying on the couch with his head in my lap in absolute silence, it’s easy to overlook these moments as random or normal. You know, that happens a lot though. Sometimes we get so caught up in the negative of life, that we become blinded to the fact that there usually IS a silver lining to those dark clouds. Again, I would never wish my child to be sick ever and I would give up those moments forever if I knew that he would never have another sick day again, but the sweet moments with him yesterday will be with me long after he’s gone and spending sick days with his own little boy. So, while I hate he was sick, I’m grateful for the time we got to spend together. Do me a favor and don’t get so caught up in the negative that you miss out on the little blessings life has to offer.
My mom has been making ooey gooey butter cake since I was a kid. As soon as that thing would come out of the oven, I would be anxiously waiting for it to cool enough to slice. This is one of those nostalgic recipes that just takes me back. It’s great with a yellow cake mix, even lemon, but this red velvet version is one of my favorites. I just know you’ll enjoy all the ooey-gooeyness it has to offer. 🙂
- 1 (15.25-ounce) box red velvet cake mix
- ½ cup butter (1 stick), melted
- 3 eggs, divided
- 1 (8-ounce) block cream cheese, softened
- 1½ teaspoon vanilla extract
- 4 cups powdered sugar
- Preheat the oven to 350° F and lightly spray a 9X13 baking dish with nonstick cooking spray.
- In a large bowl, combine the cake mix, butter, and 1 egg. Mix well and press into the bottom of the baking dish evenly.
- In another bowl, mix together the remaining 2 eggs, cream cheese, vanilla, and powdered sugar. Spread this mixture on top of the cake mixture evenly. Bake for 40 to 45 minutes or until just set. Cool before slicing.