Best Chocolate Cake Ever? Could Be!


Of course this is personal preference, but this recipe is definitely at the top of my best-loved chocolate cakes.

I’ve made this several times and sent it home with guests who raved about it. They told me it was even better the second day, so I started making it a day ahead…which helps when planning a get-together.

I began with a recipe I found on the web then made my own adjustments. I added a fudge-like frosting and some chopped pecans. Give it a try and let me know what you think.

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into well greased 12-cup Bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake completely in pan at least an hour and a half before inverting onto plate.

3/4 cup semisweet chocolate chips
3 T. butter
1 T. light corn syrup
1/4 tsp. vanilla extract
chopped pecans, optional

1. In a double boiler, over hot but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

2. Spread warm glaze over top of cake, letting it drizzle down the sides.

3. Garnish with chopped pecans, if desired.



Yummy Pumpkin Cookies

Yummy Pumpkin Cookies

I made these tasty treats the other day and wanted to share them since they were such a big hit. They are quick and easy to make and more fun to eat. The only tip I have, which makes a big difference, is use parchment paper! Without it, your cookies will spread and be very thin. (You can also grease and flour the cookie sheets, but that’s a lot more work and clean up!)

I like to ice these cookies with Cream Cheese Frosting, but you really don’t need to because they are super moist. I have to admit; several of them usually disappear before they are frosted.

Try these for a great fall cookie and let me know what you think!

2 cups all-purpose flour
1-1/3 cups quick cooking oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup butter or margarine
1 cup packed brown sugar
1 cup granulated sugar
1 cup Libby’s® 100% pure puree pumpkin
1 large egg
1 tsp. vanilla extract
3/4 cup chopped pecans (optional)
3/4 cup raisins (1-1/2 cups if not using nuts)

Preheat oven to 350° F. Line cookie sheets with parchment paper, or grease and flour. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; set aside. Beat butter with brown and granulated sugar until light and fluffy. Add pumpkin, egg and vanilla extract; mix well.
Add flour mixture; mix well. Stir in nuts and raisins.

Drop 1/4 cup of dough on prepared baking sheets. Bake 14-16 minutes or until cookies are firm and lightly browned. (Can test with a toothpick just like cake) Cool on baking sheet 2 minutes; remove to wire rack to cool completely.

8 oz. cream cheese, softened
5 Tbsp. butter, softened
2 tsp. vanilla extract
2 c. powdered sugar, sifted

Beat cream cheese with butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.