Yesterday I had a great time, taking dinner to the wood’s crew. They leave the sugarhouse first thing in the morning, with enough supplies to repair any trouble found since the last going over of the woods, tapping supplies, and usually chunks of cheese and radishes with salt for lunch. Paul arranged to meet me at the bottom of Grantsworth at 12:30 to give me a ride up the mountain, and off we went with a pot of Maple Sweet and Sour Chicken, and this tasty cake. Here’s a great recipe that showcases a Not Mapley tasting dessert, but rather demonstrating how maple sugar and syrup are used to replace refined white sugar in baked goods. Yes, better for you! The chocolate and banana are the prevalent flavors.
1/4c.unsweetened baking cocoa
Stir together, bake in an oiled 9 x9 “ pan at 350 about 25 minutes. I frosted with a Cream Cheese Icing made from butter, cream cheese, maple syrup, and confection’s sugar.
I know the guys liked this, because, after eating all they could hold, they directed me to “Leave the cake at the bottom!”, as they’d finish it off when they were headed out. By the way, I had doubled the recipe.