chocolate bundt cake

Easy Chocolate Bundt Cake

Ingredients

Cake:

• 1 (15.25-oz) box Devil's Food cake mix
• 1 (5.9-oz) package instant chocolate pudding mix
• 1/2 cup warm water
• 1/2 cup canola oil (or vegetable)
• 4 eggs , beaten
• 1 cup sour cream
• 1 1/2 cups semi-sweet chocolate chips

Glaze:

• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips (you can replace this with all semi-sweet chips)
• 3 cups Cool Whip topping (see Note for substitution)
• (optional) chocolate shavings and raspberries

Instructions

Report this ad

1. Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
2. For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1 1/2 cups chocolate chips.
3. Pour mixture into the Bundt pan and bake for 55-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
4. For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about 1/2 cup or more of powdered sugar and stir until smooth before glazing the cake.
5. Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.

Recipe Notes

The Cool Whip can be replaced with about 3/4 cup heavy cream.

I use a German chocolate cake mix and all semi sweet chips.

Apple Salad

Apples of all kind
Craisens
Celery
Nuts
Vanilla yogurt (I like danon light) just enough to get ingredients moist

Potato soup

6 potatoes, diced
2 onions, diced
1 carrot, diced
1 stalk celery, diced
4 chicken bouillon cubes
1 Tbs. Parsley flakes
5 c. Water
1 tsp. salt
1/4 tsp. pepper

Bring ingredients to a boil, turn heat down and simmer until the veggies are tender (about 15 min).

Then add:
1/2 cube butter
1 can evaporated milk

Heat through.

Variations:
Add about 1 cup of diced ham when cooking the veggies or 1/2 lb. hamburger browned and 1 can of creamed corn.

Chicken Cordon Bleu with mustard sauce

Ingredients

Chicken

• 2 small chicken breasts, around 6-7oz
• 4 slices swiss cheese
• 4 to 6 slices of ham, about 2.5oz/\

Topping

• 1/2 cup Panko 
• 3 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard

Dijon Cream Sauce (makes 1 cup)

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 cups milk (Note 3)
• 2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, finely grated
• 1 tsp thyme leaves (optional)
• Salt and pepper

Instructions

1. Preheat oven to 180C/350F.
2. Cut a pocket into each chicken breast 
3. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
4. Sprinkle with salt and pepper.

Topping

1. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
2. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Baking

1. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.

Dijon Cream Sauce

1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
2. Add half the milk and whisk until the flour mixture is blended in.
3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
4. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.

Recipe adapted from: http://www.recipetineats.com/chicken-cordon-bleu-easy-fancy/

The link has very detailed explanations great pictures and lots of great tips. 

Baked Beans

This is my Grandma Gailey's Baked Bean recipe that has been in our family for several decades. This version of baked beans has been brought to many a family barbecue or party and been a huge hit. For a big crowd, ward party, or family reunion you can triple or quadruple this recipe very easily. If you don't have a pan large enough for your oven you can use a roasting pan. You can also substitute different kinds of beans in this recipe. I also like to use red or yellow peppers instead of green peppers. It is sweet and a little Tangy. The chili sauce adds a unique spice that makes this so special.