In a rush?

Need a quick cake?

I have a solution.

Now, I don’t think I can stand here and call this a recipe but I can definitely sit on my chair and tell you that this cake is delicious and the slight modifications to a cake mix are DELISH!  There is no question in the world…. if you cannot keep this cake moist you better throw in the bundt pan and step out of the kitchen.  OK that was harsh… but you get the idea!

Ingredients

• 1 package devil’s food cake mix
• 1package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil ( Could sub Apple sauce)
• 1/2 cup water
• 4 eggs
• 2 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Zesty Tip:  As an addition to the glaze, you could top with shaved chocolate or even some crushed nuts.  Hazelnuts would be an excellent choice or even walnuts.

Friday is upon us.  Spring break is about to begin.  I am going to go work hard today so I can relax a day or two next week.  Have a great weekend and talk to you on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Hey there!  I am going to make this post fairly short and sweet by letting the pictures speak for themselves.  This dessert I am about to share with you is nothing short of “KILLER“.  Do you love a moist flavorful cake topped with a warm caramel sauce and hit with a scoop of vanilla ice cream?  Enough Said!

I have to thank the Zest-In Law yet again for supplying a delicious dessert as the thanksgiving day finale.  Below is the scoop on how to pull this off.

Ingredients

• 2 Cups  coarsely chopped pitted dates
• 13/4 Cups Water
• 1/3 C butter
• 11/3 cup sugar
• 2 Tsp. Baking Soda
• 3 Eggs
• 2 Cup flour
• 3 Tsp Baking powder
• ½ Tsp. Ginger

Sauce

• ¾ Cup Butter
• 2 Cup brown sugar
• 1C whipping cream
• ½ tsp vanilla

Method

1. Lightly butter a 9×13 pan and find a roaster that it can fit into – for water bath !
2. Place dates in water cover and bring to boil.
3. Uncover and gently boil for 5 min remove from heat and stir in  baking soda.
4. Cream butter and sugar in mixer. Add eggs one at a time.  Beat well after EACH EGG ADDED.
5. Add the dry ingredients and mix well into sugar/butter /egg and pour into prepared pan.
6. Bake in water bath  at 350 for 20 min then reduce heat to 325 and bake for about 35 more min ( Until cake tester comes out clean ).
7. Remove pan from water  bath and serve  (I didn’t serve right away – I am a rebel that way).





8. For the sauce, melt butter and add brown sugar – cook until dissolved and well blended.





9. Add cream  and vanilla – Gently increase heat and bring to a gentle boil – cook for a few min until slightly thickened.
10. ENJOY!!

Zesty Tip: When baking any kind of cake in a pan, I like to cut around the edges with a knife as soon as it comes out of the oven to prevent it from sticking to the sides of the pan.

Have yourself a great Thursday and remember to come back for tomorrow’s big launch of the Zesty Video debut with Quaker and Goodbite.com

Take care

zesty

Download my Free Recipe Book: Simply Zesty