Sunday, August 16, 2009

Doctored up Chocolate Cake Mix w/great glaze

Too Much Chocolate Cake
  • 1 (18.25 ounce) package devil's food cake mix (or any chocolate will do)
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil (I used about 2/3 oil and 1/3 water)
  • 4 eggs (I cut one egg and used 1 T water instead)
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips (mini ones are great)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a 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 thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar or glaze.
Satiny Chocolate Glaze
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract
  1. In a microwave-safe bowl, combine chocolate chips, butter and corn syrup. Microwave for about 20 seconds, stir, and only microwave as long as chips aren't melted. Just watch it closely. 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.
Great, great chocolate cake! I love being able to use my cake-mix food storage for good desserts. The glaze is shiny and very chocolatey and rich. This cake was plenty moist even with the oil changes I used. I loved the mini-chocolate chips in there too. The reviews on this cake mentioned that you can substitute any flavor cake-mix with desired pudding mix flavor..options are numerous!

Another chocolatey fast summer dessert

Cookies and Cream Pudding Pie
(from, as well as beautiful pic)

  • 26 Oreo cookies
  • 1 1/2 cups cold milk
  • 1 cup vanilla ice cream, softened
  • 1 pkg. (4-serving size) chocolate instant pudding 1 cup thawed whipped topping
  1. Arrange cookies on bottom and up side of 9-inch pie plate. (Cookies should cover plate evenly.)
  2. Pour milk into medium bowl. Add ice cream. Beat with wire whisk until well blended. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 3 min.; pour into prepared pie plate.
  3. Refrigerate several hours or until set. To decorate, spoon whipped topping into resealable sandwich bag. Squeeze extra air out of bag; close tightly. Snip a small corner off bottom of bag with scissors. Squeeze bag gently to make design. Refrigerate until ready to serve. Store leftover pie in refrigerator.
I thought I posted this recipe already, since I've made it a few years now and it is always a sure hit. Maybe it's on here but I just can't find it. Anyway, kids love this! Adults too, especially if you are pudding fans. The ice cream is a nice touch.

Tuesday, August 4, 2009

Beef in your fajitas..

(I'll get a real picture next time)

Mexican Shredded Beef

  • 3-4 Lbs. lean roast beef
  • 1 pkg. onion soup mix
  • 2-3 c. water
  • 1 onion, diced
  • 1/4 c. butter
  • 1/4 c. flour
  • 2 c. salsa
  1. Lightly sear the roast on all sides.
  2. Add to crock pot and sprinkle with onion soup mix and add 2 c. water.
  3. Cook in crock pot on low for 8-9 hours, check every now and then to make sure the liquid remains. (wasn't a problem for me.)
  4. After meat is cooked, drain juices, keeping about 1-2 cups for the gravy.
  5. Shred the meat and toss out any excess fat. Saute onion in butter. When onions are clear, add flour and stir until smooth. Add 1-2 c. of the meat drippings, stirring or whisking constantly until it is a gravy-like consistency.
  6. Return shredded meat to crock pot and add gravy mixture and salsa. Add salt and pepper to taste. Stir and simmer. Meat should be moist and juicy.
We love our mexican nights! It's nice to change it up a bit with chicken, ground beef, and "real" beef. This is a really good recipe for roast, though, and we love it.

Chocolate Oreo Ice Cream

Chocolate Oreo Ice Cream
(adapted from

  • 2 c. half and half
  • 2 c. whole milk
  • 3/4 c. sugar
  • 1/8 tsp. salt
  • 1 ½ tsp. vanilla
  • 1 pkg (3 ¾ oz.) chocolate instant pudding
  • a sleeve crumbled oreos

  1. Mix all ingredients in bowl except oreos.
  2. Stir until sugar and pudding are dissolved.
  3. Pour into ice-cream freezer, adding oreos at the end.
  4. Freeze according to manufacturer directions.
Yum. I skip heavy cream just to think it's healthier but this is rich and tasty all the same! A definite family fave.