One envelope pancake mix (the kind that only requires you to add water and makes approximately 6 pancakes)

1/2 t baking powder

pinch salt

2 packets of Equal or Splenda or 4 t of sugar

2 T hot chocolate mix or chocolate milk mix

3 T baking cocoa

1 egg, lightly beaten

1/4 t flavor extract (vanilla, rum, almond, orange, caramel, etc.)

water

Sift together all dry ingredients. Add egg, extract and water. How much water? I’ve found somewhere between 1/2 and 3/4 cup works. But add slowly, mix a bit, see if it needs more or less. This should be runnier than brownie batter, but not as thin as pancake batter.

Grease or non-stick spray your baking vessel of choice. This will make one thin 8 inch round cake or six cupcakes or 4 mini bundts or 3 mini loaves.

Bake in a preheated 350* oven for about 12 minutes or until the cakes pass the toothpick test. Let stand in baking vessel for about 5 minutes then remove to cooling rack. When cool, contemplate toppings.

Tips: I baked in mini bundt pans. I used rum extract and topped mine with chocolate and caramel sauce. They were even better the next day after the sauces had soaked into the cake.

You could use frosting, glaze, whipped cream, preserves or ice cream to top your cakes.

Use a fruit or nut pancake mix to vary the recipe. Or add fruit or nuts to the plain mix. Chocolate-banana-nut cake anyone?