Thursday, February 21, 2013

Triple Chocolate Bundt Cake

Six Sisters' Stuff  ----------I found this delicious recipe from a blog called six sisters' stuff.  It is an awesome cake and well worth the calories.  I happen to have vanilla chips and used those instead of the milk chocolate chips.  I can't imagine it being any better.
 Printable Version: Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake
1 (18.25 oz) package Devil's Food chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup milk chocolate chips

Preheat oven to 350 degrees F .
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 bundt pan sprayed with non-stick cooking spray (my favorite is
Baker's Joy for this recipe- I wasn't paid to say that- it's my honest opinion!).
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.

Our Favorite Chocolate Frosting

1/2 cup butter OR margarine, softened
1/4 cup milk
1-2 teaspoons vanilla (depending on your taste)
3 Tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients together and either spread or pipe on top of cooled cake.


Sausage, Mushroom, and Red Pepper Soup

I'm back on the blog after being out for a move to the Austin, Texas area. We are finally settled in to our new home and now I am ready to get back to cooking. This recipe comes from my favorite soup book, The Big Book of Soups and Stews  by Maryana Vollstedt. It is easy to get in a rut and just make the same soups that we have already tried and know we love. This time, I'm glad that we tried a new soup because this is a winner.  It only takes about 30 min. to make and the sausage adds amazing flavor.  We doubled this recipe.

Printable Version: Sausage, Mushroom, and Red Pepper Soup

1/2 pound bulk pork sausage
1 teaspoon vegetable oil, if needed (I didn't need it)
1 cup chopped onion
2 stalks celery, chopped
8 oz. medium mushrooms, sliced
1/2 red bell pepper, seeded and chopped
3 cups chicken stock or broth
1/2 cup long-graine white rice
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley for topping (as you can see by the picture, I used Parmesan cheese instead)

In a large soup pot over medium heat, cook sausage for 2 minutes, breaking up meat with a spoon. Add oil if needed to keep sausage from sticking. Add onion, celery, mushrooms, and bell pepper and saute' until meat is no longer pink and vegetables are tender, about 7 minutes longer. (Since we doubled the recipe, we had to cook it about 15 minutes)  Add stock, rice, salt, and pepper and bring to a boil. Reduce heat to medium-low. Cover and simmer until rice is tender, about 20 minutes. Ladle into bowls and sprinkle with parsley.

Jud made this soup tonight, one year later.  I think it tastes even better when you have someone make it for you.  Hope you have someone to make you this soup.