2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto un-greased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.

Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Fold in the sprinkles. Do not overmix or the sprinkles will streak the batter.

3. Fill each paper liner 3/4 full. Bake until the cakes are lightly browned, spring back when tapped gingerly, and a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes.

Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.

4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.