Chocolate Pudding Cake

2 c. flour
1 1/2 c. sugar
4 T. cocoa (we like to use special dark)
4 t. baking powder
1/2 t. salt
1 c. milk
4 T. oil
2 t. vanilla
2 c. nuts (optional)
1 c. packed brown sugar
1/4 c. cocoa
3 1/2 c. hottest tap water
vanilla ice cream

Heat oven to 350°.
Mix flour, sugar, 4 T cocoa, baking powder and salt in ungreased 9x13 pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts, if using. Spread in pan.
Sprinkle with brown sugar and 1/4 c. cocoa. Pour hot water over batter.
Bake 40 minutes.
While warm, spoon into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.

Chocolate Oreo Ice Cream

This recipe makes 1½ qts.

2 cups half-and-half
1½ cups sugar
½ cup baking cocoa (we like Hershey’s Special Dark- it's so tasty)
1 teaspoon vanilla extract
2 cups heavy cream

1 row of oreos, broken into rough pieces

Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth.
Stir in heavy cream.
Freeze in an ice cream freezer according to manufacturer's directions.
When it's almost done, add in the oreos

Deep Dark Moist Chocolate Cake

2 cup sugar

1 ¾ cup flour

¾ cup cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with butter cream frosting.

BUTTER CREAM FROSTING

6 tbsp butter or margarine, softened

2 2/3 cup powdered sugar

½ cup cocoa

1/3 cup milk

1 tsp vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups frosting. 

Cake Truffles

1 baked cake - I started with my favorite cake
1 container cream cheese frosting (although any frosting will do)
1 package chocolate chips

Put the cooled cake into a mixing bowl and blend it together with the container of frosting. I did this in the kitchen aid.

Roll into 1 inch balls and put on cookie tray.
Freeze for 3-4 hours.

Melt chocolate over a double boiler. Let it cool a bit before dipping. Dip frozen truffles into chocolate with a fork, push off fork using a toothpick. Return to fridge or freezer. Decorate tops with melted white chocolate.

Don't let Claire anywhere near the operation.

Chocolate Cheescake

Crust
1 package chocolate graham crackers (1/3 of a box)
1/2 Tbsp sugar
1/4 cup butter (melted)

Crush the graham crackers and mix in the butter. Press into 9'' pie tin.

Filling
2 packages of cream cheese **room temperature** or else they will not mix with the chocolate
5 oz of melted chocolate (this is just under 1 cup)
1/2 cup+3 Tbsp sugar
2 Tbsp cocoa powder
2 eggs

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

Cakies (Cake Mix Cookies)

I love these cookies because they are so easy!

Whisk together:
2 eggs
1/3 cup oil
1 tsp vanilla

Add:
1 box any flavor cake mix and stir the ingredients real good with a wooden spoon.

Then add:
1/2 bag chocolate chips

Roll into 1 inch balls and place on cookie sheet.
350 for 10 minutes, 2 minutes cooling on the pan

Combos: Choc cake/butterscotch chips, lemon cake/white choc chips, choc/choc chips, etc.

Welcome to the sister's food blog!

This cake was so good I had to give some of it away 4 times. It is so moist and sooo good.

1 package devils food cake mix
1 package instant chocolate pudding mix
1.5 cups sour cream
1 cup melted butter
4 eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat over to 350. Stir together cake mix and pudding mix. Make a little well and pour in the sour cream, melted butter, eggs, and vanilla extract. Beat on low speed until blended, then for four additional minutes . Stir in chocolate chips, Butter and flour a 10 inch bundt pan or- four small bread pans. Cook for 50 - 55 minutes. Let cool for 10 minutes. Put a plate on the bottom, flip it and frosting it.

credit- adapted from pioneer woman contest entry #66