May your Christmas be as FULL-filling as mine! :)
And may your humor be less cringe-worthy.
Chocolate Chip Bundt Cake
From Junior League Celebration Cookbook
Flour for dusting
1 package chocolate cake mix (we use Devil's Food)
1 four ounce package instant chocolate pudding mix
2 cups semisweet chocolate chips
1 cup sour cream
1/2 cup vegetable oil
1/2 cup warm water
4 large eggs
Preheat over to 350. Coat a bundt pan with vegetable oil cooking spray - dust with flour.
Combine the cake mix and instant pudding mix in a large bowl. Add the chocolate chips, sour cream, oil, water, and eggs, mixing until well blended. Pour into the pan. Bake for 45 to 50 minutes. Cool completely before removing from the pan. Serve with vanilla ice cream and raspberry puree.
1 bag frozen raspberries, defrosted
1 tsp. cornstarch
2 tablespoons cold water
Juice of 1/2 lemon
Puree the raspberries. Place in saucepan. Mix the cornstarch with the water. Stir into the puree. Cook over low heat until thickened slightly. Add the lemon juice and 2 tablespoons raspberry liquor, if desired. Serve hot.