Sinful Chocolate Moist Cake

My sister-in-law baked the most delicious chocolate cake i've ever tasted.After trying a slice i asked for the recipe and added the chocolaty taste and started selling this cake among my husband's colleagues. For chocoholics out there trust me this isnt an ordinary cake!!

Ingredients

1 box chocolate cake mix- any kind
5.9 box chocolate instant pudding
1 cup sour cream (no low fat here)
4 large
1/2 cup water
1/2 cup veggie oil
Combine all ingredients & beat on high for 2 minutes. Pour (will be thick) into a greased & floured bundt cake pan. (Or as from my big fat greek wedding Bundta pan) Optional: stir in 3/4 cup of chocolate chips into batter.
Bake at 350 for 50-60 minutes. Cool for 15 minutes. Then remove from pan. Top with topping below...

Directions

Chocolate Topping:
1/3 cup milk
1 cup sugar
5 tablespoons butter
1 cup chocolate chips
Bring milk, butter and sugar to boil. Simmer for 2-3 minutes. Stirring constantly. Remove from heat & immediately stir in chocolate chips. Beat smooth by hand and pour carefully over cooled cake.
I am sure you can do many variations with this cake. IF you want vanilla/white cake mix and use vanilla pudding mix. Can use butterscotch chips or white chocolate chips. Same with topping just use white chocolate. Even for chocolate cake you can use peanut butter chips or peanut butter chips in topping. But TRUST ME....TRY THIS AS IT IS FIRST. PASS THE COLD MILK PLEASE! Or, good strong coffee.

Japanese Rose

Japanese Roses for Sale

Japanese Rose is simply just that, as beautiful as it is and easy to take care. I adore the colour combination and they're just lovely to be in my mini garden. 

Grade AAA Pearls

FRESHWATER NECKLACE PEARL 7.0- 8.0 mm, 18 "

This Freshwater pearls are even in colour and they have a high level of luster.

They are made only from the best pearls of each harvest. Exhibiting almost perfectly round shape and excellent orient , this pearls are by far the rarest and most beautiful freshwater pearls available. 

Suitable for this coming Mother's Day as a gifts or collection items for pearls lovers.

Homemade Russian Cake - Napolean Cake

Introducing Cheese Cream Napolean Cake...

Napolean Cake is a cake made by several layers of pastry alternating with sweet cream filling. It is also known as ' vanilla slice' or 'cream slice' . In some countries like New Zealand it is call as 'custard square' .

In Melbourne Australia, The Age, one of Melbourne top newspapers , recognized Napolean Cake as the best vanillla slice in Melbourne.

Ingredients

For pastry:
==========
2 eggs
1 cup sour cream (regular or light)
2 sticks unsalted butter
1/4 tsp salt
1/3 tsp baking soda
1 tbsp white vinegar
All-purpose flour enough to make soft dough
For cream:
==========
1 1/2 quarts of whole milk
1 cup of milk (this is not a mistake)
1 1/2 cups white sugar
4 egg yolks
4 very full tbsp flour
Pinch of salt
1 shot of vodka, brandy, or rum
(Amaretto or Bailey's are also good)
1 lemon (zest only)
Vanilla essence or vanilla powder to taste
Pinch of nutmeg
1 1/2 sticks unsalted butter

Directions

Pastry:
-------
Mix eggs, soft butter and sour cream together till they blend well.
Add salt.
In a table spoon, dissolve baking soda in vinegar - you will see "bubbles". When bubbling stops, add soda+vinegar to your mixture. Stir well.
Start adding flour, cup-by-cup, make soft smooth dough. Don't knead it too much, just enough to make it smooth and "un-sticky".
Split dough into 16 pieces, form little balls.
Cover the dough with plastic, and put in the fridge to chill.
While it's chilling, prepare cream.
Custard Cream:
--------------
Pour 1 1/2 quarts of milk into thick bottom pot and bring it to boil. Don't use aluminum pots - it will burn !
While the milk is warming up, prepare the cream mix:
Separate egg yolks and stir them very well with sugar and a pinch of salt - until mix turns very light yellow.
Add flour, mix well.
Add 1 cup cold milk, mix very well. Avoid lumps.
When your milk starts to boil, reduce the heat immediately to low.
Pour the cream mixture into boiling milk very slowly, using a whisk to stir the cream.
Bring the mixture to boil again, constantly stirring it. When it starts boiling, you will see it become thicker. Let it simmer for 2-3 minutes, don't forget to stir at all times.
Remove from the stove, add lemon zest, vanilla, nutmeg, and vodka (rum, brandy, or liquor).
When you are able to touch the pot, add butter and mix it in as it melts. Set aside.
Now back to pastry:
-------------------
Preheat oven to 420 degrees F.
Turn off the phone, so no one can distract you for 1 hour.
a. Get 1 piece of dough from the fridge, roll it into a very thin crust on well floured surface - as thin as you can, forming a round or a square crust.
b. Roll the crust onto rolling pin, and unroll it onto UNGREASED baking sheet.
c .Pierce crust with the fork all over.
d. Bake in the oven for 2 minutes or until lightly golden. Don't over bake. It is better when it is not dark.
e. Remove the crust from the oven and put aside.
Repeat steps a-e for all the rest of the dough.
Never leave the kitchen while the crust is in the oven - check it all the time - it bakes very quickly.
Bake the last crust a little longer than others, letting it turn brown.
Put one crust on the cake dish.
Pour a ladle full of cream onto it.
Use skimmer to spread the cream evenly on the crust. Repeat for all crusts, except for the brown one.
Crush the brown crust on the board, using the rolling pin - just roll it over the crust several times - it will make great fine crumbs.
Pour the crumbs over the top layer of the cake.
Let the cake soak for 2-3 hours. Cut out the uneven edges, forming your favorite cake shape - square or round, or oval. You get to eat all of the cut-offs... mmmm...
*Hint: making round-shaped cake produces more cut-offs, which means, more for you!