I don't claim to be a great cook or to have any original recipes. I love collecting new and interesting recipes and I especially love all my old favorites that I have used over the years. Many recipes are from family and friends and I love them because every time I use them I am reminded of that person and/or some great memories that are attached. I am using this format to begin to put all my recipes in one place. I have attempted this in many different ways but none have been very successful. I am hoping that this will do the trick. Right now for recipes I reference a few different cookbooks, a small 3x5 card box, and a large plastic tub with loose papers. Not a great system. This is my new leaf. Ideally, every day I can put at least one of my recipes into this blog. This will make it so easy and quick for me to refer to and also to share my favorites with friends and family who ask for recipes.

Friday, September 25, 2009

Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
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Chocolate Lover's Favorite Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet mini chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.

-Stacey Rudolph
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