Wednesday, March 24, 2010
As promised, the chocolate cake we had for Becca's birthday! This is from Taste of Home's cookbook Quick Fixes with Mixes.
Chocolate Bundt Cake
1 pkg (18 1/4 oz) chocolate cake mix (I used a devil's cake mix)
1 pkg (3.9 oz) instant chocolate pudding mix (that's the bigger one)
3 Tbsp baking cocoa
1 3/4 cups milk
2 cups (12 oz) semisweet chocolate chips
In a large mixing bowl, combine cake and pudding mixes, cocoa, milk and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the chocolate chips. Pour into a greased and floured 10-inch fluted tube pan (don't know why they don't just say "bundt pan"...). Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioner's sugar if desired. Yield: 12-15 servings.
This is really rich and because of that, ice cream is a must! We had cookies and creme ice cream with ours.
And here's another recipe we've had three times in the last four days. I tried to google the ingredients to find an "official" recipe, but couldn't. This is a YUMMY salad that was served to our Stake Relief Society women on Saturday.
Chicken Strawberry Feta Salad (that's what I'm calling it, anyway)
cooked and cubed chicken (with spices like pepper, if you like)
sliced red onion
lettuce, green leaf, romaine, whatever you prefer
candied pecans (basically, if you have pecans, an egg white, sugar, cinnamon, allspice, and salt, you can make these)
Strawberry Vinaigrette (recipe below)
Mix it all together and ENJOY!
(this makes enough for two salads as a main dish, so adjust to fit your needs)
1/4 cup red wine vinegar
1/4 cup olive oil (or canola, if you must!)
3 Tbsp sugar
1 Tbsp strawberry freezer jam (I've never tried it with store-bought, regular jam, so let me know how it goes if you do)
1 tsp salt