Ingredients
2 cups 35% whipping cream
2 cups maple syrup
3 1/3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
4 eggs
1 1/2 cups milk
2 teaspoons vanilla

Directions
Preheat oven to 400F (200C). In saucepan, bring cream and maple syrup to a boil over medium heat. Pour into 13 x 9 inch (3 L) glass baking dish.
In bowl, whisk together flour, baking powder and salt; set aside.
In stand mixer fitted with paddle attachment, beat butter with sugar until light. Beat in eggs one at a time. Beat in milk and vanilla. Beat in flour mixture just until combined. Using ice cream scoop or two large spoons, scoop 12 mounds of batter into hot syrup in baking dish.
Bake in centre of oven for 40 minutes or until golden brown and firm to the touch.

3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla
Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 min. Enjoy!

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY

CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY’S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Ingredients:

• 2/3 cup of butter
• 2 cups of brown sugar (I use 1 cup Golden and 1 cup Demerara brown sugar)
• 2 eggs
• 2 tablespons HOT water
• 2 2/3 cups of all purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 2 cups Chocolate Chips (Chipits)

Instructions:

• Cream 2/3 cup of butter with 2 cups of brown sugar. Add eggs and HOT water and beat until smooth.
• In separate bowl mix together all purpose flour, baking soda and baking powder
  Add the flower mixture to the brown sugar and butter mixture
  Stir in chocolate chips
• Drop 2 tsp portions onto a parchment lined baking sheet
  Bake for 7 minutes at 375 degrees

Enjoy

Ingredients:

• 2 cups of chocolate chips
• 1/4 cup peanut butter
• 2 cups of straight pretzels (cut into bite size piece)

Directions:

Cook chocolate chips and peanut butter in double bowler til melted.
Add pretzels
Use a teaspoon to drop onto a cookie sheet
Refridgerate or freeze.

Options:
Use 2 1/2 cups of chocolate chips if you don’t want the peanut butter
Add raisins, peanuts, nuts, marshmallos, coconut or whatever you like.

CAKE BATTER:

• 2 cups sugar
• 1 cup oil
• 2 eggs
• 2 cups flour
• 3/4 cup cocoa
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup hot strong coffee
• 1 cup buttermilk
  (to make buttermilk add 1 tablespoon lemon juice
  or vinegar and milk to make 1 cup)
• 1 tsp. vanilla
• 1/2 cup chopped nuts (optional)

Directions:

Cream sugar and eggs and oil. Add remaining ingredients and beat (3 min.) Stir in nuts. Pour half, of the batter into prepared pan. Carefully spoon batter over filling do not touch sides of pan with filling or it will stick. Top with remaining batter. It is important that there should be half of batter in pan before adding filling – otherwise the filling will sink and you won’t be able to turn cake out of the pan. Bake approximately 70 min. You can’t judge “doneness” by the straw method because of the filling – rather you have to judge by look and feel of the upper portion of the cake.

Filling:

1/4 Cup Sugar
1 tsp. vanilla
1 pkg (6-8 oz.) cream cheese
1 egg
1/2 cup shredded coconut
1 cup chocolate pieces (chips)

Blend together, stir in chips
After the cake is baked, cooled and turned out, drizzle with glaze

Glaze:

1 Cup icing sugar
2 tsp. vanilla
3 tbsp. cocoa
2 tbsp. butter
1-3 tbsp. hot water.