For the love of food, part II

Let me reiterate that this is the handiest way to share what Sara and I are coming up with in our fabulous kitchens. It's the new fashioned way. No longer do we need to copy/email/snail mail any recipes any more!
I'm excited times 10 that I have the Fillmore Pancake Recipe, it's made a believer out of this french-toast only girl.

Here are some other winners that I've been adding to my list of keepers:
Sour Cherry Coffee Cake (I didn't have sour cherries, just added a bag of frozen blueberries, raspberries and blackberries and it was fine)

Classic Chicken Curry from Becky Higgins (I prefer to use a can of coconut milk instead of heavy cream)

This is from the back of the Daisy sour cream container, Double Chocolate Chip Bundt Cake. This was my recovery food after the Bataan Half marathon! HA!


Last but not least, here's my quickest go-to chocolate cake recipe from my friend Nancy in Chattanooga, TN

Nancy G's Chocolate Cake
1 box Chocolate Fudge Cake Mix
1 small package of chocolate pudding
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 1/2 c. mini chocolate chips (or whatever you have on hand, milk chocolate, semi-sweet)


Combine liquid ingredients + sour cream as directed on back of cake mix, fold in chocolate chips and pour into a greased bundt pan and bake for suggested time. I would check it prior to the end of baking, since it's going to be a lot denser with the addition of sour cream and chocolate pudding mix. It may take a few more minutes than a usual bundt cake from a mix.

While your cake is baking, here is the glorious frosting that is from heaven above:

1 stick margarine (I've done butter and margarine, for some reason margarine has a better flavor here)
7 tablespoons heavy whipping cream
7 tablespoons cocoa powder
1 box of Domino powdered sugar, or about 2 cups

Melt margarine in the microwave, pour into a mixing bowl, add cocoa and whipping cream. Beat until smooth, then add powdered sugar until frosting is desired consistency.