AMAZING chocolate chocolate chip cake

Okay, so I really like to bake. I also like to try new recipes. (Like making lemon meringue puffs... -hint- yours won't look exactly like Martha Stewart's. Mine look more like globs of white goop.) However, this recipe is one I come back to again and again. It was passed down from our beloved friend to my mama, then my mama to me. It {almost} never fails, and -did I forget to mention- it's TOTALLY DELICIOUS. If you don't like don't like sweet, if you don't like moist, if you don't like chocolate, keep on moving, but for the other 98% of us, here is the perfect recipe for you.

Chocolate Chocolate Chip Cake

1 box of yellow cake mix (any kind, you can even use a gluten free one to make it gluten free)
1 box of instant chocolate pudding
1/2 cup of sugar
3/4 cup of oil
3/4 cup of water
1 cup of sour cream (or yogurt, either one works fine, plain yogurt is best, but vanilla yogurt is fine, too, it just makes it sweeter)
4 eggs
1 to 2 cups of chocolate chips- depending on how much you love chocolate. you can even make it without them, but I only do that when we forget to buy more chocolate chips. ;)

1) Preheat the oven to 350

2)Mix it all up- I don't really follow any particular order.... usually the dry ingredients first- cake mix, pudding, & sugar, sift them together, then add the other ingredients. I use a kitchen aid, so I just dump all the wet ingredients in and mix it up.

3) Grease and flour a bundt pan- or use spray... what I do is use a paper towel and spread the oil evenly around the pan with it, then sprinkle flour in- to make it easier to get out of the pan. Another alternative is to use a 13x9 pan, then you just have to grease it- not flour it. ;)

4) Bake the cake. If you are doing it in a bundt pan, it takes somewhere between 45-60 minutes. I just made one, and it took exactly 50 minutes to get it perfect. If you are using a 13x9 pan, it usually takes around 30 minutes.

5) Let it cool. Not completely, because this cake always tastes better warm. Then take it out of the pan. (only if you are using a bundt pan. Trying to take it out of a 13x9 pan might be a little tricky) This cake is sweet and moist enough that you shouldn't need icing, but if you think that it does, you can use the glaze from my hummingbird cake recipe.

6) Enjoy! I hope you like this recipe as much as I do. (and by like I mean LOVE)

Hummingbird Cake

When life gets crazy... bake a cake. seriously. this is probably the best cake recipe from our home!
Presenting....

Hummingbird Cake

• 3 Cups Bread Flour (You can use All-purpose flour, but bread flour was just what we had on hand)
• 1 1/2 Cups Brown Sugar (or you can do a half and half mix of white and brown sugar)
• 1 Tsp. Baking Soda
• 1 Tsp. Cinnamon
• 1/2 Tsp. Salt
• 3 eggs
• 1 3/4 Cups Mashed Bananas
• 1 (8 oz. can) of crushed Pineapple ( i accidentally used cubed pineapple once- not as good results)
• 3/4 Cup Yogurt
• 1 1/2 Tsp. Vanilla
• 3/4 CupPecans

 Glaze~

• 4 oz. Cream Cheese
• 1 1/2 Cups Powdered Sugar
• 1 Tsp. Vanilla
• 1 to 2 Tsp. Milk

1. Preheat oven to 350°.
 2. In a large bowl, stir together flour, sugar, baking soda, cinnamon and salt.

 

 Oh, and the tomatoes on the side are NOT going in the cake-

i'm not even sure how they ended up in the picture! ;)

3. Stir in the eggs, bananas, pineapple, yogurt and vanilla. stir just until moist. 

4. Grease and Flour (or use spray) a Bunt Pan heavily. Seriously, do is heavily. 

5. Sprinkle the Pecans into the bottom of the pan.

6. Pour the batter gently into the pan....

7. Bake for 1 hour, give or take a little, depending on the oven.

 

8. Let it cool... for about 15 minutes and then turn it over onto a plate 

9. Wait until it's COMPLETELY cool, and pour the glaze over it. 

Glaze~

1. Pretty simple. Whip the cream cheese and slowly add the powdered sugar.

2. Add the Vanilla, and if you think it needs it, add the milk. (some people like thicker glaze, some people like thinner)

Enjoy!