Sunday, May 15, 2011

Perfect and Easy Chocolate Cake

What you need for the cake:

1 box chocolate cake mix (any brand, any type of chocolate-this time I used Duncan Hines Dark Chocolate Fudge)
4 eggs
1/2 cup oil
1/2 cup water
1 small box instant chocolate pudding
1 cup sour cream (can use light)

Just dump everything into a bowl and mix until combined. Pour into two 9 inch round pans that have been greased and floured (the baking sprays with flour work great). Bake at 350 for 30 minutes.

*And guess what: you can use this recipe for any flavor of cake mix-just switch out the pudding flavor.

What you need for the Chocolate Buttercream:

3 sticks butter, softened
2 Tablespoons milk
9 oz. semisweet chocolate (I use chocolate chips and they work great-1 1/2 cups), melted and cooled to lukewarm temp.
1 teaspoon vanilla
2 1/4 cups powdered sugar

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency. Before tasting the buttercream, I recommend sitting down. Or, if your kitchen permits, laying down.

From Tiffany Dixon Hansen

Chicken Tetrazzini

Easy, quick, cheap, and my family loved it.

1 8oz pkg spaghetti
1 can cream of chicken soup
1/2 cup milk
2 cups diced cooked chicken
1 4oz can of sliced mushrooms (I super chopped them up)
1/4 cup grated Parmesan cheese

Cook spaghetti. Drain and place in a buttered 2 quart casserole pan. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake at 350 in oven for 30 minutes.