Triple Chocolate Cake!!

Ingredients:

1 box of Chocolate Cake mix

1 cup of Vegetable Oil

4 Eggs

1 teaspoon of Vanilla

1 box of Chocolate Pudding mix (3.9)

1 cup of Sour Cream

1 cup Chocolate Chips 

1/2 cup of HOT water

Mix all ingredients together except the Chocolate chips & water; batter will be very thick.  

Once ingredients are mixed together, add ½ cup of hot water and the batter will thin out.  Stir in  chocolate chips.  

Pour in greased cake pan.  I used a bundt pan.

Bake at 350 for 45 mins – 1 hr. After cake is done, take out of pan after about 5 minutes and let cool or eat!! You can also turn this into a Quadruple Chocolate cake by adding chocolate syrup or a chocolate glaze! Enjoy!

Crescent Layer Bars...Yummy!

These are amazingly quick, easy, and yummy! Super rich, so you might want a glass a milk with them. I normally get 24 bars out of a 13x9 pan, which sound small (they are) but since they're so rich, a little is all you need. Enjoy! 

 

Crescent Layer Bars

Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 cup any flavor baking chips

1 cup semisweet chocolate chips

1 can (14 oz) sweetened condensed milk (not evaporated)

Optional: 1 to 2 cups of nuts

Steps

1.      Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.

2.      If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.


Remove partially baked crust from oven. Sprinkle chips and nuts if using them, evenly over crust. Pour condensed milk evenly over top.

 

 

      Return to oven; bake 20 to 25 minutes longer or until golden brown. 





     
     Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set.  Best if refrigerated for 1 hours or more. For bars, cut into 6 rows by 4 rows.