Welcome Heart, Sue Donaldson, Speaker

Trying to decide what to serve soccer players AND put in the girls' lunches, I came back to an old favorite chocolate cake recipe from the Taste of Home cookbook Lori gave me for my 50th birthday (just last year...jk)

Sometimes when I see I have about a cup of coffee leftover from breakfast, I know it's time for another moist chocolate cake.

Moist Chocolate Cake

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

2 t. baking soda

1 t. baking powder

1 t. salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk (or milk soured in vinegar)

1/2 cup oil

1 t. vanilla

Chocolate chips (opt.) or powdered sugar

Combine first 6 ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat for two minutes - batter will be thin. Pour into into a greased and floured tube pan or 9x13. Bake at 350 degrees for 45 - 50 minutes if tube pan or until a toothpick inserted comes out clean. Dust with powdered sugar.

My tip: I sprinkle a cup of chocolate chips on a 9x13 cake about halfway through the baking process. It replaces frosting and makes it easy to transport or pack for lunches. You may find yourself making extra coffee tomorrow morning - don't let the maid throw it out...