- 1 1/3 cups flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 2/3 cup milk
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup chocolate chips
- 1/4 cup sliced almonds
- Optional: toasted coconut for topping
This cake’s name is the truth. My son really wanted to make a cake today and I felt busy with house chores like gardening and cleaning. So I quickly sat down with him on the couch and flipped through my Better Homes and Gardens cookbook and found this recipe. It came together really quickly and left room for alterations (which I ALWAYS make). For this I added 1 tsp. almond extract in addition to the vanilla and we topped it with chocolate chips and sliced almonds. Oh yeah, and we added some red food coloring, you know, just for kicks, and it turned the cake pink. Fun!
Using a large glass mixing bowl, I put the butter and sugar in first and my 4 year old son stirred them together with a whisk. Next I added the eggs and extracts. He stirred some more. Next I added the flour, powder, and milk, again he stirred. Then we added a few drops of red food coloring. It was so easy to stir my son did all of that work while I put everything back away.
We sprayed a small rectangular baking dish (a square one works well too) and poured the batter in. Sprinkled with chocolate chips and almonds. Popped it into the oven for 25 minutes at 350 degrees and that was that.
It was quick and easy! I will surely make this again. It’s so simple, yet it came out moist and lite-chewy and flavorful. Perfect for a base to go with any of my various canned jams and sauces for an easy dessert when entertaining or a good base for fresh fruit and whipped cream.