#yooperbakes

Ingredients:

1 1/4 cups salted butter 2 cups sugar 2 eggs 2 teaspoons vanilla extract 2 cups flour 3/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1-2 tablespoons milk 1 bag of chips of your choice (chocolate, peanut butter, mint - the choice is yours!)

Cream butter and sugar. Add eggs and vanilla and beat well. Combine flour, cocoa powder, baking soda and salt. Mix dry ingredients with the wet ingredients. If dough seems too stiff, add 1-2 tablespoons of milk to thin out enough to be able to scoop dough. Stir in chips. 

Ingredients:

3 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 3 eggs 2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups grated zucchini 1 cup semisweet chocolate chips Directions: 

Preheat oven at 350F degrees. Grease (2) 9 by 5-inch loaf pans. Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, and chocolate chips. Stir in sifted ingredients. Pour into prepared loaf pans.

Ingredients:

2 cups all-purpose flour 2 cups sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 1 cup milk ½ cup vegetable or canola oil 2 eggs 2 1/2 teaspoons vanilla extract 1 cup boiling water

Instructions:

Preheat oven to 350º F. Prepare two 9-inch cake pans or one large 9 x 13 cake pan by spraying with baking spray OR buttering and lightly flouring.   

Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk thoroughly and combine well.         

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. The batter will appear thin and very runny - this is correct!

Distribute cake batter evenly between the two prepared cake pans or completely into one large cake pan. Bake for 30-35 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting. (See below for recipe)

Ingredients

1½ cups salted butter (3 sticks), softened 1 cup unsweetened cocoa 5 cups confectioner’s sugar ½ cup milk 2 teaspoons vanilla extract

Instructions:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Ingredients:

1/2 cup (1 stick) salted butter, softened to room temperature 1/2 cup packed light brown sugar 1/4 cup white sugar 3/4 cup creamy peanut butter 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon baking soda 1 and 1/4 cups all purpose flour (sifted) 1/2 cup quick oats 3/4 cup mini M&Ms 1/2 cup semi-sweet chocolate chips

Preheat oven to 350F degrees. Line baking sheet with parchment paper.

In a large bowl, using a hand-held mixer cream the butter and sugars together on medium speed until smooth. Mix in the peanut butter, egg, and vanilla. Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

Ingredients:

2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature (or, 1 cup regular milk, with 3 tablespoons of white distilled vinegar added - let sit for 5 minutes before using) 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar  1 1/2 teaspoons vanilla extract

Preheat the oven to 350F degrees. 

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among (2) 8 or 9 inch cake pans OR cupcake tins. For cupcake tins, fill until about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting: