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                            A favorite of mine and many that eat it!

 

 

 

INGREDIENTS
1 box of devil’s food cake mix
1 package of instant chocolate pudding, dry (5.9 ounces)
1 cup of sour cream
1 cup of vegetable oil
4 eggs (beaten)
1/2 cup warm water
2 cups mini chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. In a large bowl mix together cake mix, pudding , sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased bundt pan. Bake 50-55 minutes until a wooden toothpick inserted comes out clean. Cool cake in pan at least  1 1/2 hours before inverting onto a plate.

SERVING SUGGESTIONS
Dust with powdered sugar OR drizzle with salted caramel OR add a scoop of raspberry sorbet and drizzle with chocolate sauce.  OH, THE CHOICES!!!!

Enjoy!

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CARAMEL APPLE PIE FILLING

1 crust store bought or home made.

 1/2 cup granulated sugar,

3 Tablespoons of all purpose flour,

1 teaspoon of ground cinnamon,

1/8 teaspoon of salt

6 cups of thinly sliced apples  (I use Granny Smith )

 

 

CRUMB  TOPPING

1 cup packed brown sugar,

1/2 cup all purpose flour,

1/2 cup quick cooking oats, 1/2 cup butter  (not salted),

1/4 cup of homemade caramel or your favorite caramel topping.

CARAMEL TOPPING

1/2 cup chopped pecans,

1/4 cup of your favorite caramel topping.

Preheat  oven to 375 degrees.

FILLING

In a large bowl stir together sugar, flour, cinnamon, caramel and salt. Add apple slices and gently toss until coated . Transfer apple mixture into pie shell.

CRUMB TOPPING

Stir together brown sugar, flour and rolled oats, cut butter in until topping has coarse crumbles. Sprinkle topping over apple mixture. Place pie on baking sheet covered in foil, cover edges in foil and bake for 25 minutes. Remove foil from edges and bake another 25-30 minutes. Remove from oven and sprinkle with pecans and drizzle with caramel. Cool on a wire rack and enjoy!

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