Pot Roast

Ken jokes that every time we have friends or family over I use them as guinea pigs! It always gives me a reason to cook and try new things. We love the crock pot for Saturday nights so food is ready for us when we get home from church. This is something I got off Pinterest. I would usually post the original link but this one was just a link to a picture and a recipe in the comments area. The roast turned out fantastic and this is going in the KEEP bin!

One pack each: Ranch Dressing Pack, Italian Dressing Pack, Brown Gravy Pack

Mix with 1/2 cup water and then pour over the roast. I didn't turn it or touch it in any way while it was cooking. Right before we left for church I added a couple cans of green beans, fresh carrots, and potatoes. Everything was perfect when we got home! We just started to use the temp probe feature on our crock pot and it works so much better than just the standard high/low setting. Try it! It is super yummy! Enjoy.

Best Ever Chocolate Cake

We had college friends over this weekend that we haven't seen in over 4 years and we had a lot of fun. I wanted to make something yummy that we could stay up late and eat over while remembering all the fun we had in college. This cake is my favorite and pretty easy to eat cook. It is very moist and very rich. A little piece goes a long way to soothe my chocolate cravings. It is the closest thing to Chili's Molten Chocolate Cake that I have made that isn't a lava cake. Trust me...it is good and I don't think I have one person not like it! It has been years since I have made this and I was so excited that I forgot to take pictures until I was all ready to put it into the oven!

I also forgot to take a picture of it as a finished product before we dug into it! This is what was left after 2 days of eating.

It has been in the fridge for 2 days so the chocolate icing is a little discolored

Best chocolate cake EVER

 

Cake:
1(18 1/4 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs

2 cups chocolate chips

Icing:

6 tablespoons butter

1 cup chocolate chips

Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan (I use Pam baking Spray) In a large bowl combine cake mix, pudding mix, sour cream, milk, oil, water, and eggs. Beat until blended. Mix in the 2 cups chocolate chips. Pour batter into prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 15 minutes in the pan then turn out onto a wire rack (or serving plate). Cool completely.

To make the glaze: Melt butter in a saucepan over medium heat. Add 1 cup chocolate chips and stir continuously until smooth. Be careful to keep stirring and not to have the heat on too high. We wouldn't want to burn the delicious chocolate! Drizzle over the cake.

I always keep the cake in the fridge just because of all the eggs and dairy products that go into the cake. To make it taste more like the molten chocolate cake this is what I do: Heat in microwave for 25-30 seconds and add your vanilla ice cream on top! I love when the ice cream melts down in the cake and the chocolate icing is slightly melted. Yum.....I think I hear some cake calling me from the fridge.