how does that picture make you feel?
mmmmnn, seeing all that chocolate gooey goodness makes me serenely warm and happy inside.
maybe it’s just because i am a girl and well, girls like chocolate.
i made this last week for girls night and it was DEvoured.
besides the taste of the cake that makes you weak in the knees, the great thing about this recipe: it’s suuuper easy. and it has a very short list of ingredients = doubly easy.
it is a super moist and flavorful cake, and is best served right out of the oven, while it’s still warm. serve it with powdered sugar dusted on top of the cake (and on each slice, of course) or a little bit of whipped cream. or, i’m pretty sure that it is best enjoyed with a big ol’ scoop of homemade vanilla ice cream on top of it.
is your mouth watering yet?
1 package chocolate fudge cake mix (i used a dark chocolate mix)
1 package vanilla instant pudding
1/4 cup oil (i used grapeseed oil)
4 eggs, beaten
1/2 cup kahlua
1 pint (a large 16 oz container) sour cream
1 (12 oz) package semi-sweet chocolate chips
1. preheat oven to 350.
2. mix all of the ingredients together in a large bowl; mix well.
3. pour into a bundt pan that has been sprayed with cooking spray. bake at 350 for 1 hour (or until a toothpick comes out clean).
4. let the cake cool for 5-10 minutes then invert onto a serving platter. dust with a generous amount of powdered sugar.
photo via and recipe via
this recipe is simple. easy. delicious.
i love the rich creaminess of the guacamole and spiced sour cream paired with the big crunch of the tostada shell.
it is mexican cuisine at it’s simplest, yet finest.
it was a huge hit with the little she and the husband.
and i definitely had more than my share of it the other night.
WIN for ME!
seven layer tostadas
5 tostada shells
1 lb ground beef
1 can fat free refried beans (i like to use the spicy kind)
1/2 cup sour cream
1 cup (ish) guacamole
shredded cheese (i used the mexican blend)
1 small can sliced black olives
green onions, thinly sliced (or cut with kitchen shears)
chopped tomatoes (optional. in my house they are omitted. but it sure makes it pretty!)
2 tbsp PLUS about 1/4 tsp of taco seasoning, divided
(note: if you use store-bought, follow the instructions on the packet. then add a little dash from a second packet into the sour cream.)
1. brown ground beef & drain. add 2 tbsp of the taco seasoning mix and about 1/2 cup of water. let simmer a few minutes to allow the meat to absorb the spices. add the can of beans & mix until combined. turn heat to low and let warm for a few minutes, to soften the beans. turn heat off.
2. in a small bowl, combine sour cream and taco seasoning mix. stir to combine.
3. to assemble tostadas: spread meat & bean mixture on top of a tostada shell. cover that with guacamole, then the seasoned sour cream. top with green onions, cheese, olives and tomatoes (if using). salsa is also another great topper, if you already have it out for the tortilla chips:)
4. stuff into mouth.
makes 4-5 tostadas