|
Don Strange Triple Chocolate Cake

Cake:
-
1 (18.25 ounce) box devil's food cake mix
-
1 (3.5 ounce) box non-instant chocolate pudding and pie filling mix
-
3 Eggs
-
3/4 Cup Water
-
1/4 Cup Evaporated Milk
-
1/4 Cup Vegetable Oil
-
2 Tablespoons Chocolate Syrup
-
1/2 Cup Semisweet Chocolate Chips
Frosting:
-
2 (3 ounce) Packaged Cream Cheese, softened to room temperature
-
1/2 Cup (1 ½ sticks) Margarine
-
1 Pound Powdered Sugar
-
3/4 Cup Cocoa
-
1/4 Teaspoon Vanilla
-
5 Tablespoons Evaporated Milk
-
1 Tablespoon Chocolate Syrup (more if desired)
To make cake: Preheat oven to 375 degrees. Grease cake pan. (3 – 8” pans for a layer cake or a Bundt pan. Adjust baking time accordingly, following the baking directions on the cake box.)
Combine cake mix, chocolate pudding mix, eggs, water, evaporated milk, oil, and chocolate syrup together in a bowl with an electric mixer. Beat at medium speed until smooth, about 2 minutes. Stir in chocolate chips.
Pour batter into greased pan. Bake on the middle rack of a preheated oven according to directions on box, or until tester (toothpick or wooden skewer) comes out clean. Set on a rack to cool. Remove from pan after 15 minutes and cool completely before frosting.
To make frosting: Blend cream cheese and margarine together until soft and fluffy. Add remaining ingredients until well incorporated. Spread on cooled cake. |
 |
Don's Original Fried Jalapeño

- Slit jalapeños and remove seeds while leaving the stems on.
- Dry peppers.
- Combine corn meal, flour, and salt.
- Stuff peppers with cheese and close by pressing the sides together.
- Dip peppers in milk and roll in corn meal mixture until it adheres to the pepper.
- Set aside on wax paper.
- Heat 2 cups oil in 2 quart pan until it is at frying temperature.
- Drop peppers in oil and turn frequently until light golden brown.
- Remove from oil and drain on paper towel.
|