Tasty Thursday: Paul's Famous Chocolate Chip Cookies

My Dad passed away 3 years ago, about a week before his birthday, which is today.  Every year since then on his birthday  I have made his cookies to honor his memory. I also make them for our Christmas Eve visit to his grave. And of course whenever I feel like eating some.

He spent a lot of time perfecting this cookie recipe over the years. We in my family think this is a really fantastic classic chocolate chip cookie.
Big, thick, sometimes somewhat doughy bakery style cookies are all the rage right now, made with a ball of dough the size of a baseball.
These cookies are not those cookies. These are lightly crispy, and golden on the outside and chewy on the inside.
I thought I had put this recipe on here already but apparently not.
Every time I post about these cookies elsewhere, I get requests for the recipe.
So here it is.

Paul’s Famous Chocolate Chip Cookies

(Paul Bartholomew)

Preheat oven to 350

Cream together:

 4 eggs

1 cup brown sugar

2 cups white sugar 

1 ½ cups shortening

Slowly mix in:

1 tsp salt

1 tsp baking soda

4 cups flour (put in ½ cup at a time)

1 TBSP vanilla

Add 12 oz semi-sweet chocolate chips.

Roll into walnut size balls. Place on un-greased cookie sheet about 1 inch apart. Bake @ 350 for 10-12 minutes. Cookies will be just light golden around the edges and may look slightly raw in the middle when it’s time to take them out. Cool on the cookie sheet. Makes about 4 to 6 dozen cookies.

A treat for Summer's End

Summer has come to a close and Farmer's market peaches leaving making way for fall veggies.

To use some of the last of the peaches, here is a slightly updated-by-me version of Dreamy Peach Pie by The Pampered Chef.

Dreamy Peach Pie – adapted from The Pampered Chef® 6-8 medium peaches, sliced ½” – 1” thick or 2 large cans of peach slices* 1 cup cold milk 1 package (3.4oz) vanilla instant pudding 1 container (8oz) whipped topping, thawed (extra creamy is really good) or 2-3 cups sweetened whipped cream ½ tsp ground cinnamon (optional) 8 honey graham crackers 3 tbsp sugar ¼ cup butter, melted Preheat oven to 350. Finely crush graham crackers in plastic bag with rolling pin to yield 1 ¼ cup crumbs. Combine crumbs and sugar in 1 QT bowl. Stir in melted butter. Press into bottom and up sides of 9” pie plate to form crust. Bake 10 minutes. Cool Completely. In 1 quart bowl, whisk pudding into milk. Stir until mixture begins to thicken. Fold into whipped topping. Spread about 1/3 of pudding mixture onto bottom of crust. Top with half the peach slices and sprinkle with half the cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges. *You may want to slice the canned slices a little thinner. Sweetened Whipping Cream Beat heavy cream and sugar in chilled bowl on high speed until stiff For 1 cup whipped cream: ½ cup heavy cream + 1 TBSP sugar For 1 ½ cups whipped cream: ¾ cup heavy cream + 2 TBSP sugar For 2 1/3 cups whipped cream: 1 cup heavy cream + 3 TBSP sugar For 4 3/4 cups whipped cream: 2 cups  heavy cream + 6 TBSP sugar

Cheater Cherry Cobbler

Cherry Dump Cake AKA Cheater Cherry Cobbler - We needed a warm and yummy treat on this cold and rainy day. #dessert #easydessert

A photo posted by @amyjodubya on Apr 14, 2016 at 4:19pm PDT

Cherry Dump Cake (Easy Cobbler) 

1 box white or yellow cake mix 
1 cube butter, Very cold (melted does not work as well, but you could do that if you like.) 
2-3 cans cherry pie filling 

Heat oven to 375ºF.
Pour Cherry filling into a 9”x13” baking pan.
Spread cake mix evenly over pie filling. (Lumps are fine.)
Chop butter into small pieces and sprinkle over the cake mix.
Bake at 375 for 30 minutes or until golden brown.
Cool until just warm. Serve with vanilla ice cream.
* Alternatively, use a pastry cutter to cut the butter into the cake mix, then dump over the cherries.

Photo Friday

Cute little HSTs!

This was delivered to my house today by a talented and kind friend. I was surprised and delighted!

 

Tasty Tuesday: Best Brownies

Okay so I know I have found a fabulous brownie recipe already, but seriously, it is really expensive to make them. SOOO much butter! And even half a recipe produces a lot of brownies. And of course I am always game to try a new brownie recipe.
I came across this one on Pinterest. I can't find the actual pin because I forgot to "like" it and the board it was on had 1000+ pins. I got a little lost. :)
BUT I did click through to the actual post (which was here )so it was in my history. And they found it at AllRecipes.com.

 I prefer using the AllRecipes version, just because the frosting ingredients are separate from the brownie ingredients. Makes more sense to my brain. The recipes are the same.

My frosting looks a little funky because I mixed it by hand so it is not smooth. Tastes great anyway!

These are fudgy brownies, just my style and the whole family gave them 2 thumbs up. It makes and 8" x 8" pan of fairly thick, frosted brownies. This is a keeper!

Re-blog: Disappearing Marshmallow Brownies

The last time I posted the recipe was at least 3 years ago. Time to bring it back!

I had to make these tonight, to satisfy a craving. They totally hit the spot. This recipe is the sole reason for the stash of butterscotch chips in my pantry.

Disappearing Marshmallow Brownies – Linda B
These are a rich gooey dessert that will leave you wanting more. They were a family favorite growing up and now my kids beg for them.

1/2 cup butterscotch chips
1/4 cup butter or margarine
3/4 cup flour
1/3 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 cup miniature marshmallows
1 cup semi-sweet chocolate chips

Melt butterscotch chips and butter in a 3 quart heavy saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm. Add flour, sugar, baking powder, salt, vanilla and egg. Mix well. Fold in marshmallows and chocolate chips. Bake in a lightly greased 9”x9” pan at 350 degrees for 20-25 minutes. Do not over-bake. Cool about 15 minutes before serving. Makes 12-18 bars.

*Edit: I would not recommend doubling this recipe. It just does not work well for whatever reason. I have tried a couple of time and they end up really gooey and impossible to cut. You can eat it with a spoon though! LOL
If you need a lot, make multiple batches. If you do want to try to double it, don't double the semi-sweet chocolate chips. It may work okay that way, but really my recommendation is to make multiple, separate batches.

Pumpkin Cheescake again!

Pumpkin Cheesecake is what's on the docket for today.

Enjoy!

I will try post a photo tomorrow of the finished product.

 

Tasty Tuesday: Cheater Cherry Cheesecake, again.

Cheater Cherry Cheesecake is one of my favorite desserts, but I rarely have cream cheese on hand so I don't make it often. I named it "Cheater" because it is not baked like traditional cheesecake .My mom just called it cherry cheesecake. A few people have likened it to the Jell-O No Bake Cheesecake you can buy at the grocery store. They are very similar. Cool, smooth and creamy, with the zing of the cherry to complement the sweetness.

When I had "real" cheesecake for the first time I thought it was nasty! LOL  They are different. I love traditional cheesecake now. I even had a cheesecake buffet at my wedding reception. (My excuse was that my husband-to-be loved it.)

This is a make ahead dessert because while it is quick to assemble it takes a while to set up in the refrigerator.
This is what it looks like if you jump the gun. :)

Still tastes AWESOME, just not such an appetizing presentation.

I posted the recipe a while back, but since I made it for my birthday last week, I am sharing it again, with photos and updated with a couple of tips.

Cheater Cherry Cheesecake
By: Linda B (Amy’s Mom)

Filling:
1 8 oz package cream cheese (room temperature)
1 cup Powdered sugar
1 pouch Dream Whip   

Filling Instructions:

Mix Dream Whip according to package directions*. Set aside. (If you need to reuse your mixer, like I do, just use a spatula to scrape it into a small bowl and set it aside.) Cream together powdered sugar and cream cheese.  Add the prepared Dream Whip to cream cheese mixture.

Crust:
1 cup graham cracker crumbs (about 5-6 graham crackers, crushed)
3 TBSP powdered sugar
6 TBSP melted butter (I have cut it back to 4 TBSP and while slightly more crumbly, still workable.)
 or 1 store bought graham cracker crust


Crust Instructions:

Melt butter. (You might be able to melt it right in the pie pan if it is microwaveable. It saves washing an extra pan and you don't waste butter.) Mix crumbs and sugar into the butter and press gently into pie pan. (If you press too hard, the crust might stick and refuse to come out of the pan. I know this to be true.)
Pour cream cheese mixture into pie crust. Refrigerate until firm, at least 6 hours. 1 can cherry pie filling

1 can cherry pie filling

Top with 1 can pie cherries. Keep refrigerated until served.


* To make Dream Whip, empty one pouch into bowl of electric mixer. Add 1/2 cup of cold milk (I used coconut milk because I was out of regular and it was fine) and 1/2 tsp vanilla. Mix on low speed until blended. Scrape down the sides of the bowl, then mix on high speed for 4 minutes or until topping thickens and forms peaks.


ENJOY!!

 

Tasty Tuesday: Pinterest Reviews

I have been trying to use my Pinterest pins once in a while, so this week you get not one but two recipe reviews from my Pinterest Boards. One is originally from my "Breakfast Recipes to Try" Board but got moved, and the other one is from my "Desserts To Try" Board.

Crockpot Breakfast Casserole from All Kinds of Yumm







As you can see from the pin photo caption, this was not a hit. 5 out of 6 of us ate it. 1 out of 5 liked it.
I moved the pin to my "Pinned Recipes Tried - Just Okay". I have since wavered a little in my original decision to likely not try it again. I might try it again with bacon and a different style of hash brown. Maybe some onions. :) And probably on a camp-out in the dutch oven.

Kiss'n Cupcakes (these didn't have a name so I named 'em) from http://foodtalk.pinapic.co/?p=200






This one went over a little better. I mean, cupcakes? It's hard to ruin those.

I used a Betty Crocker Chocolate Fudge cake mix and Hershey's Kisses.
I followed the very difficult directions of baking the cupcakes for 5 minutes then setting a Kiss (unwrapped of course) on top of the mostly raw batter, then finished the baking.

I served them warm. They cooled for 5 minutes tops. Probably not even that. The one I cut open to photograph was still exceedingly hot. :)

As you can see, the kiss held it's shape (no surprise to me, since they do that with Peanut Butter Blossoms.) One of the pins I saw for this described them as a "molten" center. It was not exactly "molten" as described in that particular pin, but they were very soft and warm. Definitely not the gooey fudgy type liquid I expect in a Molten Chocolate Cake.
This pin was accurate in that it does sink to the middle, though closer to the bottom and even all the way to the bottom and create a chocolate center. A soft chocolate kiss center. :)

I think overall they are a fun treat, and I will make them again. I am going to get the mini kisses though and sprinkle 3 or 4 on each one to spread the chocolate around a bit more.

Have a great week!

Tasty Tuesday: Sugar Cookies Revisited

Tomorrow is the playgroup Valentine Party, for which I am responsible for providing cookies for the kids to decorate. In initially we only had 6 kids coming, so I started out making them a giant heart to decorate. But then I got another RSVP so I had to abort that and switch to regular sized cookies, because there weren't going to be enough to go around. I had already used 10 and a half cups of flour. My kids will get the ginormous ones. :) I am sure they will appreciate that.

To make the huge hearts, I used the heart shape from my spring-form pan that I never use because I don't know how. :) It is about 8 inches tall and 7.5 inches wide at the widest part. What kid would not love a cookie that big!

 I used my go-to sugar cookie recipe, Aunties Sugar Cookies, but I changed it up a little bit. I replaced half the shortening with butter, and added some vanilla for a little flavor. Don't get me wrong, I love these cookies as I usually make them but they don't stand alone well. They need the frosting. :) But now, I can totally munch on one with nothing on it. Just a little sweet, and ever so slightly buttery. YUM!
The dough turns out a little wetter and not as stiff, but I was still able to work with it just fine to roll them out. You can always add a little flour if you like. And as you can see in the photos, I used parchment paper on my cookie sheets.
I had to roll out the big ones directly on the floured parchment, cut them out, and then lift the parchment onto the cookie sheet. It worked beautifully. The big cookies baked about 7 minutes longer than the regular ones.


And 'cause I love you, here is the new and (I think) improved Auntie's Sugar Cookies recipe. (This is half of the original recipe.)

Auntie’s Sugar Cookies – Famous Mormon Recipes - Adapted by Amy W

3 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
½ cup shortening
½ cup butter (room temp.)
1/2 cup milk
2 eggs beaten
1 ½ tsp vanilla

Preheat oven to 375 degrees.
    Sift flour, baking powder, and salt. Cut in shortening and butter. Stir in sugar. In a separate bowl, mix milk, eggs and vanilla. Stir egg mixture into flour mixture. (If dough is too dry, add milk 1 TBSP at a time.)
    Roll dough onto floured surface and cut out shapes (1/4” thick dough works best). Place on un-greased cookie sheet and sprinkle with sugar, (omit this step if decorating with frosting). Bake 10 minutes or until edges are golden brown.
 *These bake up soft and light at 1/4". The thinner you roll them, the crispier they will be.

Happy Valentines Day!

 

Tasty Tuesday: Fudgy Brownies

Friday night, my son asked me to make brownies for movie night. I had not yet found the perfect brownie recipe. I still really like Betty Crocker boxed brownies! (I know some of you are cringing.)

But now, even though they are a tad pricey to make, and calorie intense, and make enough to feed an army, I bring you a truly fabulous brownie. My ENTIRE family of 6 all agreed these are the best homemade brownie we have had yet.

Fudgy Chocolate Brownies by Nikki Elkins for the Martha Stewart Show

Ingredients
Makes about 48 2-inch brownies
•    Nonstick cooking spray
•    6 ounces unsweetened best-quality chocolate, chopped
•    2 1/4 cups (4 1/2 sticks) unsalted butter, cut into pieces
•    1 1/2 cups all-purpose flour
•    1 1/2 (12-ounce) bags mini semisweet chocolate chips
•    6 large eggs, room temperature
•    3 cups sugar
•    1 1/2 tablespoons pure vanilla extract
•    1 1/2 teaspoons coarse salt
Directions
1.    Preheat oven to 350 degrees. Spray a 13-by-18-by-1-inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
2.    Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
3.    In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
4.    Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 28 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
5.    Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired. Brownies will keep, wrapped in plastic wrap and refrigerated, up to 7 days. Brownies may be frozen for up to 3 months.
From The Martha Stewart Show, February 2011

Read more at Marthastewart.com: Fudgy Chocolate Brownies - Martha Stewart Recipes

 I am sure any neighbor would love a few of these added to a holiday goodie plate!

 

Check out Tuesday at the Table hosted by Debbie!

* Edit to add a half recipe.

Fudgy Chocolate Brownies (halved)

Ingredients
Makes about 48 2-inch brownies
•    Nonstick cooking spray

•    3 ounces unsweetened best-quality chocolate, chopped
•    1 1/8 cups (2 1/4 sticks) unsalted butter, cut into pieces

•    3/4 cups all-purpose flour
•    3/4 (12-ounce) bag mini semisweet chocolate chips

•    3 large eggs, room temperature
•    1.5 cups sugar
•    2 1/4 teaspoons pure vanilla extract
•    3/4 teaspoons coarse salt

Directions
1.    Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
2.    Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
3.    In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
4.    Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 32 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
5.    Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired. Brownies will keep, wrapped in plastic wrap and refrigerated, up to 7 days. Brownies may be frozen for up to 3 months.
From The Martha Stewart Show, February 2011

Read more at Marthastewart.com: Fudgy Chocolate Brownies - Martha Stewart Recipes

 
 

Tasty Tuesday: Strawberry Yogurt Cake

With my birthday looming and my usual cake seemingly unavailable, I saw this cake and decided to give it a whirl.
But, alas it did not make it out of the pan in one piece. :) Too many strawberries maybe?

 

However it was DELICIOUS! Oh yeah! This one is staying in the file for sure!

Linking up at Tuesday at the Table

Dreamy Peach Pie

This is a Pampered Chef Recipe that I have used for quite a while. Last night we were invited to a Pi Night as it was 3/14. Everyone was supposed to bring pie to share. My pie recipe list is limited so I pulled out this easy but tasty recipe. It tastes best with fresh peaches of course, but I can't pick a good peach to save my life, nor could I find any that were reasonably priced, so I went with canned. I tried frozen once, but they just turned to mush when I went to put them in the pie. They tasted fine, still peachy, just not really bite-able if you know what I mean.

 The original recipe calls for whipped topping, an 8 oz. tub, but I have been trying not to eat that chemical concoction anymore, even though it is WAY cheaper than whipping cream. If you make this, feel free to use either one.  I have both options listed in the recipe. And of course, you can use store bought crust as well. I did this time.  I have only put the cinnamon in once. The kids didn't really like it so I haven't done that since, but it does taste good.
One last thing, there were not nearly enough peaches in the one I made, so I think next time, I will do the layers like this: 1/3 of the cream, peach layer, 1/3 of the cream, peach layer, then the last of the cream.

Dreamy Peach Pie – adapted from The Pampered Chef®

6 medium peaches, sliced or 2 large cans of peach slices* (maybe three cans or 10 peaches, if you want 2 layers of peaches)
1 cup cold milk
1 package (3.4oz) vanilla instant pudding
1 container (8oz) whipped topping, thawed  
                   or about 4 cups of whipped cream (beat 2 cups heavy whipping cream with 6 TBSP granulated sugar to yield about  4 3/4 cups. I put it in an empty 8 oz whipped topping tub to check that it was the same volume.)
½ tsp ground cinnamon (optional)    

8 honey graham crackers
3 tbsp sugar
¼ cup butter, melted

Preheat oven to 350. Finely crush graham crackers in plastic bag with rolling pin to yield 1 ¼ cup crumbs. Combine crumbs and sugar in 1 QT bowl. Stir in melted butter. Press into bottom and up sides of 9” pie plate to form crust. Bake 10 minutes. Cool Completely.

In 1 quart bowl, whisk pudding into milk. Stir until mixture begins to thicken. Fold into whipped topping. Spread about 1/3 of pudding mixture onto bottom of crust. Top with half the peach slices and sprinkle with half the cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges.

*You may want to slice the canned slices a little thinner.

Fill crust with 1/3 of pudding/cream mixture

Top with desired amount of sliced peaches

Top with remaining pudding/cream mixture and refrigerate

Girl's Night Out

Friday night was girls night out, or in actually as we all gathered at a friend's house for an St. Patty's themed movie night. The plan was to watch Brigadoon and I made some green treats to share.
I was going to bring a large version of my pot of gold, but in the end decided for something even more delicious, Carmel Pretzel Bites made with Rolo candies and M&Ms.

Carmel Pretzel Bites

Ingredients:

Square, bite sized pretzels
Rolo Chocolate Carmel candies
M&M candies
Pecans

Preheat oven to 250
Unwrap a bag of Rolo candies.
Line a baking sheet with parchment, foil or Silpat.
Lay out square pretzels on the cookie sheet.
Put a Rolo on each one.








Put in the oven for about 4 minutes or just until the Rolo are soft.  You will probably have to sacrifice one and press on it to see how soft they are. Take them out of the oven and press an M&M or pecan into the top of the Rolo. Let cool completely before serving.

Of course I took all the green M&M's out of the bag to use in mine.

The other treat I made was green cookies that I found on Pinterest. (I finally jumped in and joined.)
They were surprisingly tasty, although they seemed a little salty. That may have been because I used salted butter and didn't take that into account. Or it may have been the Jell-o messing with my taste buds.
They are St. Patrick's Day Jell-o Cookies.

Here is a picture of mine. I didn't have cute sprinkles, or good lighting. ;)

Here is the Pin.

Source: gwennypenny.com via Amy on Pinterest

Tasty Tuesday: Pineapple Fluff Salad

While I know it says salad, this delicious concoction could easily be classed as a dessert.
Made with cream cheese and French Vanilla pudding, it is a rich and creamy, sweet dish of yummy!

This recipe is courtesy of my dear friend Becki Johnson. She brought it to a get together and I loved it. ( I am a sucker for sweets!)

The first time I made it, I did not have coconut. It was still great. Last week I took dinner to a friend with a new baby and I was supposed to take Almost Oreos for dessert, but they did not work well. They were flat and had crumbs of cake mix all over the place. The next try, Chocolate Chip Blonde Brownies, were more of a Brunette, thanks to my missing the timer going off, so this is what went as a backup for dessert. (I also did take the brownies.)

Pineapple Fluff Salad - Becki Johnson

2- 8oz packages cream cheese (room temp)
1 large box FRENCH vanilla pudding
1 small can of pineapple tidbits (drained, set aside juice)
1 to 2 Cups pineapple juice (from tidbits can + regular can of juice)
1 to 2 packages Cool Whip
Small marshmallows
Coconut (if desired)

Mix cream cheese and dry pudding mix with mixer. Then slowly add pineapple juice until it reaches the consistency of sour cream.  Then fold in cool whip, pineapple tidbits, and marshmallows.  Add coconut if desired.
Cover and refrigerate for 3 hours before serving.
ENJOY!!

Tasty Tuesday: Chocolate Chip Blonde Brownies

I know it is actually Thursday, but we can pretend right? I made these the other day and decided to share the recipe (for lack of something better to post). I should be packing/house hunting/doing paperwork, but my little self needed some me time and this is it. :)

There are TONS of recipes for Blondies out there but this is the only one I have ever tried. It comes from a ward cookbook from where I grew up. The recipe is from the lady who lived next door to us for as long as I can remember. She had two sweet dogs, a Chihuahua (Gidget) and a Great Dane (Duke). Quite the doggy combo. :)  Anyway...




Chocolate Chip Blonde Brownies – Shirley C

1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2cup nuts (optional)


1 cup brown sugar
1/3 cup butter or margarine (melted)
1 egg
1 tsp vanilla
1/3 package chocolate chips

Preheat oven to 350. Grease a 9”x13” baking pan. Melt butter, cool to room temp. In a medium mixing bowl, combine dry ingredients and nuts. Put sugar in a separate medium mixing bowl. Add cooled butter to sugar. Mix in egg and vanilla. Add flour mixture a little at a time and mix well. Spread in a greased 9x13 pan. Sprinkle chips on top and bake at 350 for 20-25 minutes.

Tasty Tuesday: Too Much Chocolate Cake

My oh my! This cake is killer. My friend Christine brought this to my house once upon a time, and she very kindly brought it again last week as my birthday gift to my birthday/U.F.O. gathering. It is so yummy! A little piece goes a long way! I have not personally made this, but I have consumed more than my fair share. :)
Christine notes that she has used less oil and also substituted half applesauce (she will correct me in comments if I have this wrong, right C?) and it has been just as tasty. She has also used other chocolate cake flavors and other chips such as peanut butter and butterscotch and again, just as tasty.

Too Much Chocolate Cake -By: Denise
http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

* Update: I just found this recipe posted on AllRecipes.com. Here is the link. http://allrecipes.com/recipe/too-much-chocolate-cake/