A MOIST AND RICH CHOCOLATE CAKE

Today I am sharing another recipe from a friend. The Blueberry Cobbler I shared the other day is the best Blueberry Cobbler I have ever eaten. This Moist and Rich Chocolate Cake is right up there as one of my favorite Chocolate Cake I have ever eaten. 

The only change I would make when I bake it is substituting a zero sugar cake mix and zero sugar instant pudding mix. I also usually use fat free sour cream. The latter might make the cake a little lighter. Another change I like to make when using a cake mix is to substitute buttermilk for the water.

Diane used a prepared cream cheese frosting to finish off the cake which was totally delicious. 

Print recipe.

 A MOIST AND RICH CHOCOLATE CAKE

1       box Devil's Food cake mix

1       3.4 oz package instant chocolate pudding

4      large eggs

1       cup sour cream

1/2   cup warm water

1/2   cup oil

1-1/2 cups chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Mix the cake mix and pudding together to blend well. Add the rest of the ingredients except the chocolate chips at medium speed for 2 minutes with an electric mixer.

Fold in the chocolate chips.

Spread evenly in the pan and bake for 30 to 40 minutes. Check doneness with a toothpick in the center of the cake.

After the cake completely cools, ice with your favorite frosting.

Cut into squares to serve.

Note: to reduce calories use a zero sugar cake mix and pudding mix. Also substitute fat free sour cream.

FRESH BLUEBERRY COBBLER

 I may not be baking as much lately, but that doesn't mean I don't get to enjoy delicious treats that friends make. Two weeks ago when the canasta group met at Friend Ellen's house, she served this Fresh Blueberry Cobbler. I think it is the best one I have ever eaten.

Ellen used a package of fresh blueberries (18 ounce) but you could use frozen blueberries (enough to cover the bottom of the pan - up to 4 cups).

PRINT RECIPE.

FRESH BLUEBERRY COBBLER

18    oz package of fresh blueberries

1/2  cup sugar

1      teaspoon lemon zest

6     tablespoons butter

*     *     *     *     *

1      cup flour

1      cup sugar

2     teaspoons baking powder

1/4  teaspoon salt

3/4 cup milk

ground cinnamon

Slice the butter into pieces and add to a 9 x 13 - inch baking dish. Place the pan in the while it preheats to 350 degrees, to allows the butter melt. Once the butter melts, remove the pan from the oven. Set aside.

Add the blueberries, sugar, and zest to a bowl and stir to cost.

In a separate bowl, mix the ingredients for the batter : flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour the blueberries over the melted butter in the pan. 

Drizzle the batter over the top. Sprinkle with a little bit of cinnamon.

Bake for about 35 to 40 minutes or until lightly golden on top.

Serve warm with a scoop of ice cream, if desired.