Here is a recipe for a chocolate cake I have tried recently and it was a chocolate lovers dream! Its a Betty Crocker exclusive. You can find other great recipes at BettyCrocker.com, where you can sign up for great recipes and alot of coupons!
Now grab a glass of cold milk, you will need it after this chocolate dessert!
1/2 cup chocolate milk
1/3 cup butter or margarine, melted
1 container (16 ounces) sour cream
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
1 bag (12 ounces) semisweet chocolate chips (2 cups)
Rich Chocolate Glaze
3/4 cup semisweet chocolate chips
3 tablespoons butter or margarine
3 tablespoons light corn syrup
1 1/2 teaspoons water
1. Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
3. Bake 55 to 65 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Drizzle Rich Chocolate Glaze over cake. Store loosely covered at room temperature.
Method for Rich Chocolate Glaze: Heat all ingrients in 1-quart saucepan over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingeroot
COOK rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.
SERVE over the rice.
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