The Cooking Mom
Death by Chocolate Cake
1 package (18.25 ounces) devil’s food cake mix
1 package (3.4 ounces) instant chocolate pudding
1 cup sour cream
3/4 cup vegetable oil
1/2 cup warm water
2 cups semi-sweet chocolate chips
1/4 cup powdered sugar
Whipped cream (optional)
2 to 4 cups fresh berries (optional)
Preheat oven to 350 degrees. In a large bowl, use a mixer and beat together the cake, pudding mix, sour cream, oil, eggs and water. Beat until mixed well. Stir in the chocolate chips. Spoon batter into a bundt pan that has been sprayed with cooking spray. Bake for 45 to 55 minutes, or until top is springy to the touch. Cool cake a bit in the pan before you careful flip it over on a plate. When completely cooled, dust the cake with powdered sugar. Serve with fresh whipped cream and berries.
For the holidays use fresh cranberries coated in extra powdered sugar for garnish! So pretty! I love to give gifts in a jar! This is one of my favorites! In a quart jar, just layer dry cake mix, dry pudding mix, and then chocolate chips. You can use holiday chocolate chips or peppermint chips too. Screw on lid. Decorate with ribbon and attach a label that reads “Death by Chocolate Cake Mix.” Then, on the back of the label put the instructions: To prepare, pour out most of the chocolate chips and set aside. Add 1 cup sour cream, 3/4 cup vegetable oil, 4 eggs, and 1/2 cup warm water to the dry mix. Use a mixer and beat until well mixed. Stir in the chocolate chips. Spoon batter into a bundt pan that has been sprayed with cooking spray. You can also bake in a 9 x 13 inch pan. Bake in a preheated oven for 45 to 55 minutes, or until top is springy to the touch. You can dust the cake with powdered sugar. Great served with fresh whipped cream and berries.
3 cups self-rising flour
1/4 cup sugar
1 bottle (12 ounces) beer
1/2 cup melted butter
Preheat the oven to 375 degrees. Spray a loaf pan with cooking spray. In a large bowl, combine the flour, sugar and beer. The batter should be really lumpy – do not over mix it! Spoon it into the loaf pan and pour the butter on top. Bake for about 45 minutes or until it gets all golden brown.
1 cup mayonnaise
1 cup sour cream
1 tablespoon dried minced onion
1 tablespoon dried dill weed
1 teaspoon dried parsley flakes
1 teaspoon Beau Monde seasoning or garlic salt
Mix all ingredients well. Refrigerate at least an hour before serving. Serve with lots of raw vegetables for dipping. It’s also great served with chunks of my Beer Bread. Keeps in the fridge for about a week
You can mix the dry ingredients together and keep them in a jar for several months. I usually double or triple the batch of dry ingredients. That way you can whip up the dip in minutes. Just add 3 tablespoons of the dry mix to 1 cup mayo and 1 sour cream. You can use light mayo and light sour cream if you like. You can also use plain Greek yogurt instead of sour cream.
This makes a great gift in a jar! I use equal parts dried minced onion and dill. For 1 cup dried minced onion and 1 cup dill weed, add 1/3 cup parsley and 1/3 cup Beau Monde or garlic salt. Mix together and place in jars. Attach a label that reads “Dill Dip Mix: To prepare add 3 tablespoons of the dry mix to 1 cup mayonnaise and 1 cup sour cream. Mix together and refrigerate for at least an hour before serving. Serve with fresh veggies for dipping.
Chai Latte Mix
1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
1 package (3.5 ounces) instant vanilla pudding mix
1 1/4 cups white sugar
1 1/2 cups unsweetened plain instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
Combine all ingredients in a very large bowl. Blend this mixture, one cup at a time in a blender or food processor until it’s a fine powder. Stir 2 rounded tablespoons of mix into a mug of very hot water. Makes about 40 servings.