20 pots of tomatoes...
And of course, the ongoing zen of mature herbs.
But with all that work, I developed a ferocious sweet tooth, and with nothing in the house but an assortment of chocolate chips, flour, and eggs, I took a "glass is half full" approach and realized I had the fixins for a Kitchen Witch style Snack'N Cake!
It was so moist, delicious, and full of chocolate that I have decided once and for all to embrace the idea that I can create delicious dessert recipes!
As an aside, my Monday experts have had a lot to do with this and I will go on record now by saying this cake is, really, an homage to Cindy Jamieson from Hun, What's for Dinner.
If you're looking for an easy, moist, incredible show stopper of an everyday cake recipe - friends, let me introduce you!
Visit the the printable recipe, here!
Preparation Time: 10 minutes
Baking Time: 45-50 minutes
- 2 ripe bananas
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp espresso powder (optional)
- 1/4 cup unsweetened baking cocoa
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/2 cup each semisweet chocolate chips , butterscoth chips, chopped pecans
- Mix together the flour, espresso powder, baking soda, cocoa powder, and sugar.
- In a separate bowl, mash the bananas, add sour cream, egg, vegetable oil, vinegar, and stir.
- Add the dry mix to the wet, stir until everything is incorporated, and then add butterscotch chips, chocolate chips, and chopped pecans.
- Pour into a square 8x8x2 cake pan that has been prepared with parchment paper for easy removal, and bake in a preheated 350 oven for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let rest at least an hour before removing from the cake pan.
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