So, here we are again at Monday, but I’m going to rewind a bit, and talk about Friday.
Last week, my youngest boy was in need of some serious mom time. I can always tell when it’s coming. He follows me around the house a little more (along with our dog, making it feel like I have a small entourage) snuggles a little longer at bedtime. During Thursday night’s bedtime snuggle I told him I had a cake that I was wanting to bake….would he want to help? The way his eyes lit up told me his answer. The plan was set. After school our cake baking would commence.
Cake on Friday. I can’t think of a better way to celebrate the end of the week.
This cake is a one bowl recipe, one of the best kind, in my opinion. It is moist and slightly sweet, and especially delicious when made with your child (mess and all) and topped with a dollop of whipped cream.
- 1 1/2 cup packed brown sugar
- 1 cup whole wheat pastry flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 stick (4 ounces) unsalted butter, melted
- 1/2 cup chocolate chips
- whipped cream (optional)
- Preheat oven to 350 degrees.
- Grease 8x8 inch baking dish, line with parchment.
- In a large mixing bowl, whisk brown sugar, flour, cocoa powder, baking soda and salt.
- Make a well in the center of the dry ingredients.
- Whisk egg and vanilla into the well to blend.
- Gradually whisk in water and melted butter, pulling in surrounding dry ingredients.
- Stir in chocolate chips.
- Pour batter into baking pan.
- Bake for 40 minutes, or until toothpick inserted into the center comes out clean.
- Let cool before serving.
- If desired, serve with a dollop of whipped cream.
*adapted from Everyday with Rachel Ray magazine