Maryann baked the most delicious chocolate cake for me. It is known as the "Choco-holics Chocolate cake". I don't remember from which magazine she clipped this recipe, but you will find it below. We shared it with friends which makes it even more special. We did not adorn it with any candles and there was no audible singing.
Yes, another year has slipped by, but who is counting. That is a useless endeavor. I prefer to focus on the joys and tribulations of life. The tribulations help you to appreciate the joys. After all, there is a blessing in everything.
We will have no special celebration. Life, itself, is celebration enough. I do take time to reflect on the choices I have made and wonder what my next life will be like. What choices did I make that kept me from learning a valuable lesson? How difficult will it be to learn the next time the chance presents itself?
Time to quit writing for the moment. I have run out of things to say. Now it is time to get some breakfast.
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (3.4 oz.) chocolate instant pudding and pie filling mix
1 C. milk
1/2 C. sour cream
4 large eggs
1 C. chopped walnuts
2 C. (12-oz. pkg.) Nestle Toll House semi-sweet chocolate morsels
1 bar (2 oz.) Nestle Toll House unsweetened chocolate baking bar
1-1/2 C. sifted powdered sugar
3 T. butter
2 T. water
1 t. vanilla
Preheat oven to 350. Grease and flour 12” Bundt pan or other tube pan.
Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl.
Beat on low speed just until blended.
Beat on high speed for 2 minutes.
Stir in morsels and nuts.
Pour into prepared baking pan.
Bake for 55-65 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan for 20 minutes. Invert onto wire rack to cool completely.
Melt baking bar and butter in small heavy-duty saucepan over low heat, stirring until smooth.
Remove from heat.
Stir in powdered sugar alternately with water until of desired consistency.
Stir in vanilla extract.
Pour glaze over cake.