I’ve always considered myself an introvert, but sitting on my back porch with a mix of close friends and near-strangers makes me reconsider. Deep, vulnerable parts of me are soothed. Laughter is often and loud. Occasional tears hush the chatter as we listen, nurturing the heart of the one who shares about her struggle.
As the last, lingering guest parts ways, I am recharged, picking up items and sweeping chocolate cake crumbs. Wondering. Musing about myself. Am I possibly part extrovert?
I still don’t know.
What I do know is this: During a Teaching from Rest book club meeting, we discussed our baskets that Sarah Mackenzie talked about in her book. She shared about the time Jesus fed the 5,000 (Mark 6:30-44). She also mentioned that Jesus didn’t perform the miracle with nothing. He had His disciples bring what they had, so they filled their baskets with a few meager fish and some loaves of bread and Jesus did the rest.
Sarah then encouraged readers to think about what’s in their own basket.
What’s in your basket? I asked my friends as the ceiling fan rustled the pages in our books. What are you naturally good at that you can bring to your homeschool?
Today, dear reader, I’d like to ask you the same questions. What’s in your basket? What things are you naturally good at that you enjoy doing? And how can you use your skills and interests to contribute to your home?
While you’re considering these things, I encourage you to whip up this moist chocolate cake in your kitchen. My friend Kelli gave this recipe to me when I was looking for a delicious and easy cake, and it is so good that I just have to share it with you!
Even if baking isn’t normally in your basket, this cake can be. And I promise that if you try it just one time, you will never return to a box chocolate cake again!
- 2 cups all-purpose or gluten-free flour
- 2 cups sugar
- 2 cups hot water
- 1 cup baking cocoa
- 2 tsp baking powder
- 2 tsp baking soda
- 2 eggs
- ½ cup melted butter or Earth Balance buttery spread
- Combine first 6 ingredients (flour through baking soda)
- Mix in eggs and butter
- Pour into 9x13 baking dish, 2 round cake pans, or 26 cupcake molds
- Bake at 350F until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 20 minutes for cupcakes and 30-35 minutes for cake).
The cake is so moist that it's also delicious simply topped with powdered sugar after it cools.
Kelli likes to half the recipe and ice her 8" square cake with simple peanut butter frosting made by mixing together ½ cup powdered sugar, ¼ cup peanut butter, and 3 tbsp milk.