Sweet Tooth

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I missed Monday. Sorry. I've been doing that a LOT lately, and all I can say is that I have been in upheaval lately. June was characterized by the end of school and the transport of twenty teenagers to church camp in North Carolina, then returning for three days before we left immediately again for Tennessee. As soon as we arrived in Tennessee, a series of derechos hit Virginia with crippling force. My husband and his parents returned the very next day to handle the load of requests for generators and other electrical supplies (even though most of the area would be without power for over a week in 100 plus degree temps), while I remained with the kids in Tennessee.

I've since been slammed with vacation Bible school stuff--weeks of it! Lock-ins, miniature golf, sanctuary decorations, worship rally...I think I'm slowly losing my mind. I'm heading to the beach Saturday, though, for a few blessed days of what I pray will be a real vacation.

I was excited to see this topic was  a dessert recipe. I can do dessert. I take refuge in dessert, actually. Apart from mashed potatos, dessert is probably one of my favorite things. I'm always a little sad at the end of an awesome meal when I just don't have room for dessert.

I've often thought about eating dessert first, but I'm just OCD enough that I can't bring myself to do it.

Here's a wonderful recipe for a very simple chocolate cake that always gets rave reviews. You can make it in a Bundt cake pan if you'd like to be fancy or a 9x13 if you're looking for simple squares...either works.

Triple Chocolate Cake

Ingredients

4 oz pkg instant chocolate pudding mix
1 3/4 cups milk
pkg chocolate cake mix
2 eggs
12 oz pkg choc chips

Directions:
Blend together first four ingredients; then fold choc chips into the mix with a spoon. Pour into your pan, and bake in a 350 degree oven until cake tester indicates doneness, around 45-50 minutes.