Well, I’m back(ish). Thank you for your comments- if you have any more ideas about how to stay sane in any form, keep them coming. Today is better than yesterday, but I have a feeling that I might not be the only one losing my mind out there. It seems that the general consensus is that booze and frozen comfort food are really our best tools during the 4:00 to 6:00 hell time, and I have to say this is GREAT ADVICE. By all means, let’s drink our way through dinner time (within reason, moderation, ladies) and find ways to cook less during that time, like stowing away large quantities of frozen tomato soup. I’m on it, and as we speak, I have squash puree defrosting in the fridge. Rosie claims every single day that the only soup she likes is squash soup, but I’m pretty she won’t eat it anyway- she’ll be too busy meowing under the table while she rolls around our feet.
I think that chocolate might be helpful as well, and so I thought I’d share this cake today. This is not a rich, decadent fabulous chocolate cake to eat sensually with your lover when your children are sleeping. This a cake to eat before your kids go to bed, or earlier in the day even. It’s mellow, tastes alot like the maple syrup that flavors it, and is not so chocolatey that your kids will start to flail. It’s pretty good, and you can have a piece with a cup of coffee while your kids dance around you chanting “chocolate cake! chocolate cake!” It will make you a hero, and that can be helpful, I think.
I came to this sweet little recipe here, and she found it in Feeding the Whole Family
Mary’s Buttermilk Chocolate Cake
1 1/4 cups whole wheat pastry flour
1/8 cup cocoa powder
1/4 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 buttermilk
1/4 cup butter, melted
1/2 cup maple syrup
2 tsp vanilla
Preheat oven to 375 F. Lightly oil an 8″ square baking pan. Whisk dry ingredients together in a bowl. In a separate bowl, combine remaining ingredients, then stir into flour mixture. Pour batter into pan. If you’re like us, sprinkle the top with dark chocolate chips. Bake 25-30 minutes or until a tooothpick inserted into the middle of the cake comes out clean. Serve with sliced strawberries!
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 
I’m intrigued by the maple syrup! Looks good!
I was reading through some of your other posts, and I love the way you write 🙂 That cake looks and sounds delicious — I’d be dancing around you chanting “chocolate cake, chocolate cake” too!
Thanks Lisa Michele! That means a lot coming from such a witty chef as you…
Why doesn’t this cake have any eggs? Just curious…. Thanks!
It doesn’t need them! The oil keeps it moist, and you won’t miss the eggs. I promise.