One Bowl Amazing Chocolate Cake

2 cups flour chocolate cake.jpg
2 cups sugar
1 (3.3 ounce) package instant chocolate pudding mix
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 1/4 teaspoon baking powder
1 cup pareve milk (rice dream, soy milk or almond breeze )
1/2 cup canola oil
1/2 cup mayonnaise
3 eggs
2 teaspoons vanilla  (variation: starbucks coffee liquor)

Preheat oven to 350 degrees. Lightly grease a Bundt pan with non-stick baking spray
In the bowl of an electric mixer, whisk together flour, sugar, pudding mix, cocoa, baking powder and baking soda
Add parve milk, canola oil, mayonnaise, eggs and vanilla.  Beat at medium speed for 2 minutes.
Pour into prepared bundt pan
Bake at 350 degrees for one hour, or until a skewer inserted into center of cake comes out clean. Let cool in pan about 20 minutes.
Loosen sides and center with a knife and invert onto a serving plate

Prepare chocolate topping:
Pour 1 cup of real chocolate chips into a glass microwave safe measuring cup.
Fill with pareve milk just until top of chocolate chips.
(variation. add 2 teaspoons starbucks coffee liquor)
Put in microwave for 40 seconds.
Stir with a spoon until smooth and pour immediately over inverted cake.

Serve and enjoy!

Chocolate Chip Banana Cake

3 cups flour chocolate chip banana cake.jpg
1 tablespoon Baking powder
2 cups sugar
1/2 teaspoon salt
3 large ripe bananas
2 eggs
2 sticks margarine, softened
1 teaspoon vanilla
1/2 soy milk
1 cup chocolate chips

* Preheat oven to 350 degrees.   Grease a Bundt pan with non-stick baking spray.
*In a bowl, mix flour, baking powder, sugar and salt.
*In another bowl, mash bananas.  Mix in eggs, margarine, vanilla and soymilk.
*Gradually combine dray ingredients with wet ingredients.  Mix for about 2 minutes. Be careful not to overmix.
*Stir in chocolate chips and pour into prepared Bundt pan.
*Bake at 350 for 50-60 minutes, until a skewer inserted in the cake comes out clean.  Let cool in pan about 20 minutes.
*Loosen sides and center with a knife and invert onto a serving plate.


  Date Drop Cookies
in honour of Tu Beshvat

1/2 cup margarine  date-drop-cookies-4.jpg
1 cup brown sugar, packed 
1 egg, beaten
1/4 cup warm water
1 tsp vanilla
2 cups flour
3/4 tsp baking soda
1/4 tsp salt.

Date Filling
1 package (8 ounces) dates, cut up
1/4 cup sugar
3/4 cup warm water

Bring dates, water, and sugar to a boil. Reduce heat to low and simmer, stirring frequently, until dates are thickened, about 5 to 7 minutes. Set aside to cool.

Cream margarine and sugar; stir in egg, water, vanilla, flour, baking soda and salt. Drop cookie dough by teaspoonfuls onto a lightly greased cookie sheet. Place about 1/2 teaspoon of date mixture on the top of each cookie, then a small dab of cookie dough on top of the date mixture.
Bake at 400 degrees for 10 to 12 minutes.
recipe taken from: Diana Rattray