Too Much Chocolate Cake

I made this sinfully delicious chocolate cake for a "Ghouls and Goblins" party (Post coming soon) I hosted for my little girl and her friends. This cake is fudgy and moist and very chocolaty. The best part is, it's made using a cake mix. This was a wonderful time saver and the cake can be made the day before.

I topped the cake with a chocolate glaze (as if it weren't chocolaty enough) and decorated it with chocolate dipped gummy worms and gummy spiders. My aunt, who doesn't ever eat dessert, loved this! I think all the kids and adults did too. I would recommend this recipe anytime you need a chocolate cake. Sprinkled with powdered sugar, drizzled with chocolate glaze or frosted, you can't go wrong!

I had to use the flash to take a picture of the cake once it was decorated, so it's not the best. Oh well.

Too Much Chocolate Cake
Source: allrecipes.com

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I used mini chips and they were perfect)

Directions
Preheat oven to 350 degrees F (175 degrees C).
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 well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Milk-Chocolate Cookies with Malted Cream

For a baby shower gift, I received a magazine subscription to Food and Wine. It was nice to get a little something for myself, especially a magazine devoted to food. In the first issue that arrived to my house, they had a 10-page feature on "Milk Chocolate Desserts". It was nice to see chocolate recipes that weren't made with bittersweet and dark chocolate.

I'm a semi-sweet/milk chocolate fan, so I was excited to have everything on hand to make these Milk-Chocolate Cookies with Malted Cream. These take a bit of time. The cookie dough has to be rolled out, stamped, then chilled. After you get all rounds prepared and baked the malted cream comes together pretty quick and then all you have to do is fill and sandwich the cookies.

The cookies have a great brown sugar and cocoa flavor, but are pretty crispy (I prefer soft or slightly chewy cookies). The filling was really yummy and different. The chocolate malt powder was a nice touch and made for a unique and rich chocolate flavor that paired well with cocoa cookies.

If you having a craving for milk chocolate and want a yummy twist on a basic sandwich cookie, these were very tasty and great the next morning with coffee.

Recipe: foodandwine.com