Triple Chocolate Cake!

Sorry folks, no picture with this one. I made it for dessert last night and had every intention of taking a picture before it was devoured, but I was too slow. You'll just have to trust me when I say this cake is DEEE-LISH!!! It always satisfies my chocolate craving and is Big Time moist! What makes it better, is that it's also SUPER easy!!

Directions:

Bake a devils food cake according to directions. However, BEFORE you pour the batter into a 9 x 13 in. pan or dish, stir in 1/2 to 3/4 cup of chocolate chips. Milk or semi-sweet, whichever you prefer. After the cake is done. Let it cool completely and using the handle end of a wooden spoon or dowel about the same size as a pencil, poke holes in the cake about and inch apart in rows that are about 1 to 2 inches apart. Mix a lg. box of chocolate instant pudding according to pkg. directions and the in a very thin stream, pour the pudding over the cake. This way, you'll make sure to fill every hole in the cake with the pudding. Refrigerate until ready to serve.

The Only Way To Bake A Potato

OK, so this isn't the ONLY way to bake a potato. But it's definitely MY favorite way! Growing up, my parents would get after me for not eating the skin of the baked potato. "That's where all the vitamins are!" they would say. Or my Dad's favorite, "Eat up! It'll put hair on your chest!" Now I love my parents very much, but they had no clue when it came to convincing me to eat certain foods. Have you EVER heard of a child that was persuaded to eat something because it had VITAMINS? And though I was a little bit of a tomboy at the time. I never have and never will WANT hair on my chest! As I got older, I would eat the skin of a baked potato only because I could hear my Mother saying in my head that I needed the extra vitamins. However, once I learned to prepare baked potatoes THIS WAY, I had truly become a baked potato, skin and all, convert! Hope you enjoy!

Preheat oven to 400 degrees. Scrub potatoes, dry and pierce each one several times with a fork. Rub the potatoes will olive oil (you can use other types, I just prefer olive oil), then roll each potato in coarse sea salt. Wrap each potato in foil and bake for 1 hour or until a knife can be easily inserted through the potato.