"You will have significant experiences. I hope that you will write them down and keep a record of them, that you will read them from time to time and refresh your memory of those meaningful and significant things. Some may be funny. Some may be significant only to you. Some of them may be sacred and quietly beautiful. Some may build one upon another until they represent a lifetime of special experiences. "

~Gordon B. Hinckley

Saturday, August 28, 2010

A must eat chocolate cake!

Okay, I'm not a huge chocolate cake fan but this was to die for! Seriously, you have to try it. I promise it will make it into your Tried & True book. Plus, you get to use your bundt pan. Which in my opinion, is even better. Easy & pretty, it's a winner!
Decadent Chocolate Bundt Cake
  • 1 package (18 ¼ ounces) devil’s food cake mix
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 1/2 cups semisweet chocolate chips
  • Powdered Sugar
  1. In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
  2. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in chocolate chips.
  3. Pour into a greased and floured (I always use Pam Baking spray – it’s gotta be the baking kind) 10 inch fluted tube pan.
  4. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes; remove from pan to wire rack to cool completely or eat it warm. Dust with powdered sugar if desired.
Recipe & photo courtesy of the real mom kitchen site. Hope on over and check out her site.
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