Chocolate Bundt Cake

This is one of the most moist, gooey chocolate cakes I have ever had. I can't begin to tell you how yummy it is. I found this recipe on one of my favorite food blogs My Kitchen Cafe and instantly had to try it. I am sorry the picture isn't the greatest. Maybe someday I will buy one of those fancy cake dishes, but until then I just use a Tupperware bowl and put the cake on the lid and the bowl over the top to keep it from drying out. That is the lovely green bottom you see in the picture. I know I will be making this cake again so, I will try to get a more fabulous picture up soon. Until then, make this recipe for yourself and see how happy you will be when you are done, and how much more you will weigh... but we won't think about that part now will we?

What you will need:

1 devils food cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups chocolate chips

What you do:

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into a greased and floured bundt pan. Bake at 350 degrees for 45-50 minutes. Cool 20 minutes and then invert onto a cooling rack. Dust with powdered sugar after completely cooled. Store in an airtight container.

Warm Lemon Cake

If you are not signed up to get the free Kraft recipe book that gets mailed out each quarter, I highly recommend that you do. All you need to do is go to the kraft food website and sign up to get the free Food & Family recipe book. This recipe comes from that book, the winter 2007 edition.

What you will need:

1 pkg. yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. lemon flavor instant pudding
1/3 cup sugar
2 tbsp. powdered sugar
2 tbsp. lemon juice, optional (I used it and added to the pudding)

What you do:

Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 9x13 baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. (this can be tricky as the pudding wants to sink, try dropping spoonfuls randomly all over the batter if pouring doesn't work.) Place baking dish on baking sheet to catch any sauce that might bubble over side of dish as dessert bakes.

Bake 55 min. to 1 hour or until wooden toothpick inserted in center of cake commes out clean. The pudding magically goes to the bottom during cooking time! Cool 20 min. (Sauce will thicken slightly as it cools) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

*I made this for my daughter, Becca's birthday. It was a huge hit. If you love warm pudding and love lemon, this is a must have recipe!! The thing I love about it is, no frosting! (I am not a frosting fan :P )*