Cake Doctor.....

I have been super, super busy these days with the end of the school year coming to a close. Not until the 22nd, yuk! I didn't have time to jump in on my usual Hooked on Fridays with Julia. Today was food prepping with the Girl Scout Cadets. They are serving food at a Soup Kitchen tomorrow for dinner. I showed them how to make my chicken-broccoli-ziti bake. That along with fruit salad, toss salad, Italian bread, and this wonderful moist "Darn Good Chocolate Cake". They went through this great cake book by the Cake Doctor...Anne Byrn. If you don't already have this book, it is a keeper. I know a lot of you will say "It's not made from scratch", but when your short on time, or have 8 girls putting together a large party. This book comes in handy. She has also added another 3 books to her offerings.

This project is one of many service project the girls do throughout the years. The girls set the menu, I shopped for the groceries (because today was also Town Day set up), and then they all assembled to produce the final results. They were quite the worker bees. They were cutting away at all those veggies and fruit. Within an hour and a half they were done with dinner for 35+ which they will bake off, deliver, and serve tomorrow. What an accomplishment!

The following is the recipe of the cake they will be serving.

I made one beforehand for them to have as a snack.

Darn Good Chocolate Cake

Ingredients:

1 package plain devil’s food or dark chocolate fudge cake mix

1 package (3.9 oz) chocolate instant pudding mix

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

1 ½ cups semisweet chocolate chips

Directions:

**Preheat oven to 350 degrees. Lightly mist a 12-cup Bundt pan

with vegetable spray and set aside.

**Mix together the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend well.

**Fold in the chocolate chips. Pour the batter into the Bundt pan and smooth out the top.

**Bake for about 45 to 50 minutes or until the cake just starts to pull away from the sides of the pan.

**Cool in the pan for about 20 minutes then invert it onto your serving platter. Best if served while warm.

Enjoy with a nice big glass of milk!