Best Chocolate Bundt Cake Ever!

I love making and eating desserts--especially chocolate desserts.  When I saw the name of this recipe, it was almost like it was daring me to make it to see if it truly was the "Best Chocolate Bundt Cake Ever".  I must admit, it is a Chocolate Lover's dream.  Happy eating!


Best Chocolate Bundt Cake Ever!

1 cup fat free sour cream
1/2 cup apple sauce
1/3 cup water
4 eggs (or 1 egg and 3 egg whites)
1 package chocolate cake mix
1 (3 oz.) package instant chocolate pudding mix
1 (12 oz.) package chocolate chips

Heat oven to 350 degrees.  Mix all ingredients.  Stir in chocolate chips.  Pour into bundt pan sprayed with Baker's Joy or grease and flour.  Bake 45 minutes or until toothpick comes our clean.  Let cool about 15 minutes and then remove from pan.

Frosting
1/2 cup butter (1 stick)
3 Tablespoons milk
2 Tablespoons cocoa
2 cups powdered sugar (or more to consistency)

Combine first 3 ingredients in saucepan.  Heat, stirring until smooth.  Remove from heat and pour in powdered sugar.  Pour over top of cake.

**I serve at the Columbia South Carolina Temple once a week and took this cake for the workers to eat.   I over-heard one worker tell another, "This is the best chocolate cake ever!"   Enough said! 

Susan's Berry Peach Fruit Cobbler

Here is a delicious recipe from my friend Susan.  It is very similar to my Peach Cobbler recipe.  Susan mixed peaches with blackberries and served it with vanilla ice cream on top.  Mmmm!  It was sooooo good! 

Susan's Berry Peach Fruit Cobbler

1 cup sugar
1 egg
1 cup self-rising flour
1 teaspoon vanilla

Mix above ingredients and crumble over sliced fruit (peaches, blueberries, blackberries, or mix them up!).

Melt 4 Tablespoons of butter and pour over batter.  Bake for 30 minutes at 350 degrees. 

Another Mexican Casserole

So here is another Mexican casserole that I tried.  No, it's not Brandi's recipe, but it is similar. This one doesn't have the beans in it.  My family really liked it and I think you will too.

Another Mexican Casserole

4 -6 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 large onion, chopped and divided
1 small piece of celery
2 cups grated cheddar cheese (I used the Mexican blend)
1 small can/jar taco sauce
1 cup broth, divided
1 package nacho cheese flavored Doritoes (I used the baked Doritoes)

In a pot, boil chicken in salted water with a small slice of the onion and a small piece of celery for about 30 - 45 minutes).  Remove from pot and cut chicken into pieces.  Save 1 cup broth and set aside.

Mix taco sauce, soup, 1/2 cup broth, and onions with the chicken.  Spray a 9 x 13 baking dish with Pam and line bottom with Doritoes and alternate layers of Doritoes, chicken mixture and cheese.  Top with the grated cheese and pour the remaining 1/2 cup broth over dish.  Bake at 350 degrees until bubbly and cheese is melted, about 25 - 30 minutes.

Mississippi Mud Brownies

Talk about an easy dessert.  You can't get any easier than this recipe!  But it is ooey gooey like mud.  Maybe that's why they call it Mississippi Mud!

Mississippi Mud Brownies

1 brownie mix
1 jar of marshmallow cream
1 can of chocolate frosting

Make brownies according to package directions.  Remove from oven and while hot spread marshmallow cream on brownies.  Then spread on the chocolate frosting.  (Chocolate frosting was hard to spread so I just took a knife and swirled it.)