This is my big boy’s last week of VPK. Sniff. I don’t know where the time has gone. I literally only blinked, and his entirely VPK year has come and gone. To help him celebrate his last three days of school, I decided to pack some of his favorite things.
For tomorrow:
I packed a PB&J. This kid loves his PB&J’s. I also packed corn (his favorite vegetable), a yogurt squeeze (he always wants one), and a teeny slice of super sprinkled homemade chocolate cake for dessert.
Speaking of chocolate cake…
…oh, yes boy.
Today was my last Mommy church group meeting for this school year, and I made a one-bowl frosted chocolate cake to take with me. I made sure to save some for my boys. They always ask me to save them special treats when I make them for get-togethers.
I’ve used this recipe a dozen times before. It’s very quick to throw together. I almost always have the ingredients, as well.
Who could resist such an easy recipe?
It’s fudgy, not-too-rich, chocolatey, and super moist.
I covered it with a ton of fun sprinkles.
Do it.
One Bowl Chocolate Cake
recipe adapted from: Six Sister’s Stuff
2 C AP flour
2 C sugar
1/2 C baking cocoa (I used 1/4 C of dark chocolate cocoa, 1/4 C regular)
2 t baking soda
1 t baking powder
1/2 t salt
1 C vegetable or canola oil
1 C buttermilk (you can easily make your own with milk and vinegar)
2 eggs
1 C hot water
Frosting:
1/2 C butter, softened
1/4 C milk
1 1/2 t vanilla extract
3 T cocoa powder (I used a mix of dark and regular, again)
3 C powdered sugar
Preheat oven to 350 degrees. Grease a 9×13″ pan.
In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Pour in the water and mix well. It will be runny and that is okay.
Pour batter into pan. Bake for 33-38 minutes or until a toothpick comes out mostly clean. Mine was done at 35 minutes.
Once completely cooled, frost.
To make frosting, mix all the ingredients together. Add more powdered sugar or milk, as needed.
I hope you enjoy it!
Kristin