For many cakers, there's no better way to top off a big serving of Candle Salad than with some chocolate (and possibly a cigarette). So I thought this would be the perfect time to post a recipe I received from a reader named Polly.
Polly emailed me to say that she’d put together a book of her favourite recipes for her kids. I think that’s a great idea. I wish my mom had done the same. Instead, she handed me a can opener one day and said, “Best of luck, kiddo.”
I picked Polly’s chocolate chipper cake to make for obvious reasons. However, I took some issue with the fact that it calls for cooked pudding, not instant. “Cooked?!?” I said to myself, running to the calendar to check what century we're living in. Was Polly expecting me to wear a crinoline while making it, too?
Yes, cooking the pudding stole a good portion of my life that I’ll never get back. However, all that sweat and arm motion (I believe it’s called “stirring”) was worth it. Chocolate chipper cake was probably one of the best cakes I’ve ever tasted. And believe me, I've eaten a lot of cake in my day, m'kay?
Polly, your kids are lucky to have these recipes. Now I’m lucky, too. Thanks for sharing.
Have YOU got a caker recipe you’re itching to share? Email me at cakercooking at gmail dot com.
1 large package chocolate pudding mix - The kind you cook, NOT INSTANT (See note 1)
3 cups milk
1 box chocolate cake mix
1 12 oz pkg chocolate chips
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan. Prepare pudding mix according to package instructions. (See note 2) It is faster and easier to follow the microwave directions to cook the pudding. (See note 3) Stir cake mix into pudding until well blended. Pour into pan and sprinkle with chocolate chips. Bake for 30 minutes. Best if served warm.
Note 1: POLLY'S CAPS, NOT MINE
Note 2: Give yourself lots of time for this step. You may miss your child’s graduation. That’s all I’m saying.
Note 3: I CAN'T AFFORD A MICROWAVE
Source: Caker Polly