I have a problem.
A good problem.
I have a child who wants to bake everyday. And while the thought of baking everyday is fabulous and everything – there are a few issues.
1. It takes having ingredients on hand everyday. I do not.
2. It takes having energy for the fun, the mess, the clean up and no cranky baby demanding your attention. I have little of this energy left.
3. It adds pounds to my waistline and jiggle in my butt. Neither of these I want.
So sadly I have had to put baking limits on my middle child. We cannot bake everyday.
We can bake once per week. Once per week. It must be enough.
So she walks around the house with her cookbooks open pouring over recipes. She opens cabinets and checks ingredients. She tells me what we are out of.
This lovely, creative child is driving me crazy. I love her.
This week our cupboards where quite sad. She wanted a cake. I didn’t have much flour or butter. So we made something up.
A chocolate chip cake with whipped cream and fruit.
Turns out it was a huge hit. And easy. And yummy. And quick to clean up and quick to bake.
Happy Baker. Happy Mommy.
1/2 cup butter
1 cup brown sugar
1 cup flour
1.5t baking power
1 cup choc chips
Mix together well and pour into greased and floured round cake pan
Bake at 350 for 30 minutes.
Cool for 30min or so and then flip onto plate
Cool completely before frosting.
You can frost with whipped cream or butter-cream or cream cheese frosting. Homemade or store bought. I am not here to judge.
Top with fruit if desired and pick off afterwards if you are Eloise.