Fudgy Pudding Cake

This recipe has almost the same ingredients as the Coffee & Cream Cake except it's made in a slow cooker.  Looks good enough to try.  I saw it on Facebook from Michelle B.

Fudgy Pudding Cake

Warm, gooey and chocolatey are the words that best describe this sensational dessert made in a slow cooker! Ice cream is a favorite topping, but the cake stands by itself just as well.

Photo by: Oxmoor House

• YIELD: Serves 8 to 10
• COURSE: Desserts

Ingredients

• 18 1/4-oz. pkg. devil’s food cake mix
• 3.9-oz. pkg. instant chocolate pudding mix
• 16-oz. container sour cream
• 3/4 cup oil
• 4 eggs
• 1 cup water
• 6-oz. pkg. semi-sweet chocolate chips
• Vanilla ice cream

Preparation

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or until blended. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into a lightly greased 4-quart round slow cooker.
Cover and cook on low setting 4 hours or until set around the edges but still soft in the center. Turn off slow cooker and let stand 20 to 30 minutes; do not lift lid until ready to serve. Serve with vanilla ice cream.

Carol McMillan, Catawba, VA, Gooseberry Patch Keepsake Cookbook, Gooseberry Patch
JANUARY 2012

Note from 12/19/13 - I did make this dessert for Patti's Superbowl party in 2012 and this is the picture I remembered to take when it was almost too late.  I happened to be looking at this post today and saw that I never posted the picture and I didn't want to forget that I DID make it.

Buttermilk-Lime Tea Bread

I bought a quart of buttermilk to make a Buttermilk Pie.  Fortunately I had the occasion to make 2 Buttermilk Pies but still had two cups of buttermilk left.  I went searching for recipes and found this one on the Pillsbury site since I was there for another reason which I'll mention later.

When I was ready to do this post I googled for the recipe and found the exact same recipe on the Betty Crocker site with the exact same picture (the pic below is mine).  What do you know, General Mills is the parent company of everything out there - Gold Medal, Pillsbury, Betty Crocker, Bisquick.  I guess it doesn't matter to them what you use, they get all the money anyway.  Didn't this used to be called a monopoly?

Buttermilk-Lime Tea Bread

Filled with refreshing citrus flavor, this quick bread made with flour, buttermilk and egg is an all time favorite! 

Prep Time: 15 Min
Total Time: 1 Hr 15 Min
Makes: 1 loaf (16 slices

INGREDIENTS:

1 3/4 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 cup buttermilk

1/4 cup vegetable oil

2 teaspoons grated lime peel

3 tablespoons lime juice

1 tablespoon sugar

DIRECTIONS:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8x4- or 9x5-inch loaf pan with shortening or spray with cooking spray; lightly flour.
• In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
• In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 tablespoon of the lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan.
• Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 tablespoons lime juice and 1 tablespoon sugar.
• Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.

 Here is the Pillsbury link:  Pillsbury

and this is the Betty Crocker one:  Betty Crocker