3 time offender {chocolate eclair cake recipe}

1st time out.

we've crossed the great divide.

where "he's just a baby" and "he just wacked her and he knew he shouldn't" slam into each other.

and sometimes that means slamming into your sister's face.

wednesday 9:36am.

hitter.

3 time offender.

and do you know what?

i MAY have ignored it a little bit longer

just because when you're the third kid,

you've got to look out for yourself.

and his punch is still whimpy,

especially when he's the man on the ground,

and i think i was checking my bank statement too,

and she's the gal up in the bistro chair,

and she was a hitter too,

but then i put him in time out.

and max got to take

pride in the

fact

the

world

was

a

fair

place

again

at

last.

hahahahaha.

if only she knew the truth.

oh to be almost 2,

baby man. 

...

MAKE THIS.

like on sunday.

or something.

if you don't have 2pm church.

or if you do,

make it before you go.

b/c i swear to you that it gets better with age.

the longer it sits in your fridge.

it's light.

it's fluffy.

and then there's this chocolate on the top.

OH MY.

just make it.

chocolate eclair cake

INGREDIENTS:

for the cake

1 box honey graham crackers

2 pkg {3.4 oz each} instant french vanilla pudding

2 1/2 cup milk

12 oz cool whip

for the frosting

2 oz melted semi-sweet chocolate chips

2tsp corn syrup

1tsp vanilla

3 tbls melted butter

1 1/2 cup powdered sugar

3 tbls milk

DIRECTIONS:

1. mix pudding with milk. fold in cool whip.

2. layer graham crackers, 

pudding/cool whip mixture, 

graham crackers, 

pudding/cool whip mixture, 

graham crackers.

that's 5 layers folks.

two pudding, three graham.

3. melt your frosting stuff in a pan on your stove in this order:

chocolate and butter

corn syrup

vanilla

milk and powdered sugar.

stir it the whole time so it doesn't burn.

4. pour that chocolate sauce all over the top of your cake,

and put it in the fridge for a couple of hours or days.

whichever.

TA-DA!

HAPPY FRIDAY:)