Every third Tuesday of the month, the ladies in my Sunday School class, The FOLD, meet for Ladies Night Out. We meet at a restaurant or someone’s home and enjoy fellowship and food. We always have food. It doesn’t matter where we are, what we are doing, we always make sure food will be there. I mean, we will forget to tell our husbands where we are going, but we will make dang sure we remember the restaurant where we are eating or what our food assignment is to bring to someone’s home. It is all…about…the…food. Each month, we celebrate the ladies who have birthday’s in the particular month we are meeting. Edna and I bring the dessert to celebrate the birthday girls! We bake cupcakes, cookies, cobbler, layer cake, sheet cake, or whatever jumps into my little brain to bake for the ladies. They are an easy group to please. Whatever I place in front of them, they will eat, as long as butter, sugar, and chocolate are involved. My motto is, “If I feed them chocolate, they will come.” This past month I baked a Chocolate filled Cake. It bakes in a 13 x 9 pan so it is transports easily. It is a chocolate cake, poked and filled with more chocolate, frosted with a whipped chocolate, and because of all the wonderful chocolate, I topped it with mini chips. I felt that if I used regular size chips it might make the cake too decadent. So I went with the mini chips. I’m smart like that sometimes. I think the situation through. I am glad we took the time to discuss this chip situation. Believe it or not, the cake actually doesn’t taste that rich. It was the perfect amount of decadence to indulge in after a night of food, fellowship and fun!
***this recipe came from an old church cookbook from my sweet Mama’s house
- Chocolate Cake
- 15.25 oz. box Devils Food Chocolate Cake Mix
- The ingredients listed on the cake mix box
- 14 oz. sweetened condensed milk
- 1 cup semi sweet chocolate chips
- Chocolate Whipped Frosting
- 2 cups heavy whipping cream
- 1/2 cup confectioner sugar
- 1/4 cup + 2 tablespoons cocoa
- 3/4 teaspoon vanilla extract
- mini chocolate chips for topping
- Preheat oven to temperature suggested on cake mix box.
- Bake cake according to directions on box.
- After removing cake from oven, poke holes in cake with the handle of a wooden spoon.
- Combine sweetened condensed milk and chocolate chips in a microwave safe bowl for 30 seconds to 1 minute.
- Whisk chocolate mixture until smooth. May need to microwave more to finish melting chocolate.
- Pour chocolate mixture over cake, filling the holes.
- Let cake cool on counter, then refrigerate until completely cooled.
- In a medium bowl, with beaters, whip heavy cream until it starts to thicken.
- Add confectioner sugar, cocoa and vanilla extract and whip until stiff peaks form.
- Spread whipped frosting over cooled cake.
- Sprinkle mini chocolate chips over cake.
- Keep refrigerated until ready to serve.