Mix all the ingredients together and pour into greased 9x13” pan. Bake for 15 minutes at 350ºF. Remove and add topping. Bake for another 30 minutes. Serve warm with whipped cream.
Mix topping ingredients together.
Place beaters and glass bowl in the freezer for 20-30 minutes before use. Remove just before use. Pour the cream into the cold bowl. Add vanilla and start whipping at medium-high speed. As cream starts to thicken, gradually add in maple syrup to taste. Stop whipping when stiff peaks form when you pull the whisk away. (Note if you beat it too much, it will turn into a butter consistency). Keep refrigerated until use.
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