Banana Blueberry Brunch Cake

2 1/2 c Hodgson Mill Multi Grain Pancake Mix with flaxseed and soy
1 1/2 c ripe bananas, mashed ( about 4 medium bananas)
1 c blueberries
3/4 c light brown sugar, firmly packed
3/4 c fat-free milk or organic fat-free milk
1/4 c unsweetened applesauce
2 TBL light butter, melted (Land-o-Lakes)
1 1/2 tsp ground cinnamon
1/4 c egg substitute or 2 large eggs beaten
1/2 c chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Coat 13" x 9" baking pan with non-stick cooking spray. In a large bowl, combine pancake mix, one-half cup brown sugar and cinnamon. Add combined banana, milk, egg substitute and applesauce. Mix well, and then gently incorporate blueberries into the batter. Spread mixture into prepared pan. Combine nuts, one-quarter cup brown sugar and butter; sprinkle evenly over batter. Bake for 30 minutes or until golden brown.

Prep time: 10-15 minutes
Bake time: 30 minutes
Makes: 12 servings

Per serving: 210 calories; 5 g fat; 1.5 sat. fat; 0 grams trans fat; 5 mg cholesterol; 290 mg sodium; 38 g carbs; 4 g fiber; 20 g sugar; 3 g protein.

Serve this with a dollop of sour cream and some fresh hot coffee. This is a wonderful cake.

Strawberry Cream Cake

1 box strawberry cake mix
1 small box instant vanilla pudding
2 cups milk
1 small tub of cool whip
1 small box strawberry jello
1 c boiling water
3 drops red food coloring, optional
Strawberries or chocolate covered strawberries
Hot fudge sauce, for drizzling

Follow direction on cake box and make cake. Once out of the oven, poke holes in top of cake with fork...while still hot. Combine jello with boiling water until dissolved, pour over cake. Refrigerate cake until chilled. Mix pudding and milk and combine with half of tub of cool whip. Add red food coloring and mix until a light pink color. Pour over cake and frost. Decorate with strawberries and hot fudge sauce. Keep chilled until ready to serve.

This is so easy, but looks like you spent a whole day making it. This cake is delicious, light, moist and not too sweet. This is a beautiful cake for a party, church get together, Valentine's or just because. You may use sugar free and fat free pudding mix and cool whip. You may also use any fat level of milk you desire.

Another option for this recipe: Buy a orange cake mix, use orange jello, and orange food coloring. Decorate with fresh, thinly sliced oranges or mandarin oranges. This tastes like a orange dreamsicle. Yummy!

Hershey's "Perfectly Chocolate" Chocolate Cake

2 c white sugar

1 3/4 c all-purpose flour

3/4 c Hershey's cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 c milk

1/2 c vegetable oil

2 tsp vanilla extract

1 c boiling water

1. Heat oven to 350 degrees. Grease a 9x13 baking pan or two 9-in. round baking pans.

2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pan(s).

3. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean. Cool 10 minutes. If using the two round pans; remove from pans to wire racks. If using 9x13 pan, leave in baking pan. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting or frosting of your choice. 10 to 12 servings.

CUPCAKES: Line muffin cups with paper bake cups. Fill cup 2/3 full with batter. Bake at 350 degrees for 22-25 minutes. Cool; frost. About 30 cupcakes.

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 c) butter or margarine

2/3 c Hershey's cocoa

3 c powdered sugar

1/3 c milk

1 tsp vanilla extract

1. Melt butter. Stir in cocoa.

2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.

So here's the thing...I'm sure there is someone out there who does not appreciate chocolate or the love of it...but honestly I don't know who that would be! :) Chocolate is such a comfort food and pretty much puts a smile on your face. One of my memories of chocolate comes from a memory of my aunt Ruth. For as long as I can remember, I could count on finding a Hershey's chocolate bar in her purse or in her pocket. I'm pretty sure it was the Hershey with almond bar, but I am getting older...so I may be wrong. :) I use to get the biggest kick out of seeing not only 1, but a "couple" of these chocolate treasures in her bag. The funny thing is...I grew up and often have done the same thing. There is nothing quite like the taste of some good old fashioned chocolate and honestly...Hershey's does it right.

I have made so many cakes on my cooking journey, but I have to say this is the best chocolate cake recipe I have ever found. I just happened to look on the back of a Hershey's cocoa container and "poof" there it was. I made it and my husband, brother-in-law, my boys and myself just about died and went to Heaven ( you know what I'm saying?!). The above picture has peanut butter icing, which happens to be Jeremy's fav. I never have been much on measuring things, so I will have to figure that recipe out and post soon. I seem to cook and bake with a little bit of this...a little bit of that...etc....I'm sure you get the picture.

Enjoy...enjoy...enjoy this cake. If you make this cake and are not completely satisfied, I offer a 100% kick yourself in your pants guarantee. :) Plus...in moderation...chocolate is good for your health...antioxidants. :)

Cinnamon Bun Cake

3/4 c. brown sugar
1/2 c. margarine, room temperature
1 tsp. cinnamon
1 yellow cake mix
1 c. sour cream
3 eggs
1/3 c. oil*
1/4 c. water
3 Tbs. brown sugar
1 Tbs. cinnamon
1 container cream cheese icing

1. Spray 9x13 pan and line with wax paper.
2. Combine 3/4c. brown sugar, margarine and 1 tsp. cinnamon and spread in the pan.
3. At medium speed, mix cake mix, sour cream, eggs, oil and water until blended. Then increase speed to high and beat till fluffy, 2 minutes. Save 1 c. of batter and put in separate bowl. Put remaining mixture in pan.
4. Stir 3 Tbs. brown sugar and 1 Tbs. cinnamon in reserved batter. Drop in heaps on top of cake mix and swirl through.
5. Bake at 350 degrees for about 35 minutes. Done when a toothpick comes out clean. When just about cool(10 minutes), flip cake and remove wax paper. Put cake back in pan.
6. Frost when cool.

If you are a lover of cinnamon rolls and enjoy good comfort food, this cake is for you and the ones you love. Why not serve some good 'ole lovin today with this cake.

*You can substitute with apple sauce to decrease fat amount