Back in the kitchen…

June 25, 2018

May was a busy month and I honestly don’t think I’ve baked more than chocolate chip cookies in what seems like forever! Well, I got my fill this weekend! We celebrated my grandma’s birthday on Friday afternoon and a late Father’s day cookout Friday night, for which I made desserts for both.

I made a light summery, new strawberry dessert for my grandma. It was delicious but I can’t take credit for the recipe. You can find it here: No-bake Strawberry Lasagna, the only thing I did different, I omitted the white chocolate shavings on top (not a huge fan of white chocolate and it definitely didn’t need it).

My father-in-law loves chocolate so for our father’s day cookout I made a triple chocolate cake with homemade fudge sauce. Yum! The fudge sauce would be yummy on ice cream or peanut butter pie too! The cake recipe is super easy, since it’s just a doctor’s up cake mix; but your guests don’t have to know that. šŸ˜‰ The fudge sauce is very rich, you may also choose to just serve cake topped with cool whip.

Triple Chocolate Bundt Cake
Chocolate cake mix
1 box (regular .3oz size) instant chocolate pudding
2 cups sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semisweet chips

Mix all ingredients and bake in a greased Bundt pan at 350* for 50 min to 1 hour. Cool 15 minutes before removing from pan. Serve with fudge sauce if desired.

Fudge Sauce:
On stove top combine 1/2 cup light corn syrup and 6 oz semisweet chips. Bring to boil.
Remove from heat and whisk in 3/4 cup heavy cream.
Cool and refrigerate leftovers.

*For the cake I used sugar free pudding and light sour cream and was equally delicious!

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