Funny Friday: Strange Bedfellows

Today’s post is this month’s Funny Friday, a regular feature published on the last Friday of every month. Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.

Here’s today’s picture. It was submitted by Sarah of Not That Sarah Michelle. 

1. Cat to dog: Enough cuddling, The Real Housewives are on and I want to see who's bitch slapping whom.


2. Dog to cat: You're taking your life into your hands if you dare try to change that channel. Brady's got the ball again.

3. Cat to self: Why can't I stop singing that song:
"Ebony and Ivory, living in perfect harmony."

4. Cat to dog: Hey buddy, you need a shave. I'm going to end up with one hell of a body rash.

5. Cat to her dog boyfriend: Love that you invited me over to spend a quiet evening watching movies with you but I'm getting hungry. Got any mice?


Speaking of hungry, here's what's been going on in my kitchen. Mouse free, of course: 

  Chocolate Andes Cake

 

  

Click on the links below and let some other bloggers make you smile:

The Bergham Chronicles  

 Dinosaur Superhero Mommy
Not That Sarah Michelle
 Spatulas on Parade 

Chocolate Andes cake

                                                                     ©www.BakingInATornado.com

 

Printable Recipe

 

Ingredients:

1 box devil's food cake mix
3 eggs
1/2 cup water
1 cup sour cream
1/2 cup oil
1 tsp mint extract
1/2 cup mini chocolate chips
1/2 cup chopped Andes mints

4 oz cream cheese, softened
1/2 stick butter, softened
1/2 tsp mint extract
1 1/4 cups powdered sugar
up to 3 TBSP milk
1 TBSP chocolate syrup 
1 TBSP unsweetened cocoa
green food coloring

additional chocolate syrup
8 - 10 Andes mints, cut in half

Directions:
*Grease and flour a bundt pan. Preheat oven to 350 degrees.
*Beat cake mix, eggs, water, sour cream, oil and mint extract for 3 minutes.
*Mix in 1/2 cup chopped Andes and mini chocolate chips.
*Place into prepared pan and bake for 40 to 50 minutes, until center springs back to the touch.
*Cool for 15 minutes in the pan before removing to serving plate. Cool completely.
*Beat the cream cheese, butter and mint extract until smooth. Slowly and carefully beat in the powdered sugar. Add the milk, one TBSP at a time, until the frosting is still thick but can be drizzled in thick ribbons. Divide in half.
*To half of the frosting, add 1 TBSP unsweetened cocoa and 1 TBSP chocolate syrup. To the other half, add 2 - 4 drops of green food coloring.
*Place the frostings separately into 2 piping bags or plastic ziploc bags (snip the corner). Pipe the frosting up and down the sides of the cake. Drizzle with a little chocolate syrup around the cake and decorate the top with the Andes mint halves.