I baked a cake today during the baby’s nap — she’s still a baby, even if she’s almost two and is picking up more and more words every day; still a baby for at least another six months, please — and it was a luxurious 15 minutes of assembling the batter. Though I did realize I forgot to add the sugar just after I’d slid the pan of batter into the oven (groan). Fortunately was able to rescue it and quickly stir it in before the cake had really started baking. I do love to have the little ones help but sometimes it’s nice to just do it myself. This is a banana cake destined for a party tomorrow, a recipe I haven’t made in awhile but one which I first used almost four years ago in Casablanca when bananas ripened on my counter seemingly in seconds. The original recipe I’ve made as muffins or a loaf but today I decided to do it as a 9-inch cake round and topped it with (unfortunately a bit too sweet) chocolate frosting. I cheaped out and bought the Woolworth’s brand dark chocolate chips instead of the Lindt 78% dark chocolate and I regret it, but I’m hoping a stint in the fridge overnight will mellow the sweetness a bit.
