Again, MIA, I know. It's too nice outside and the kids always want to be there, so I haven't had much time for blogging, or maybe I'm just not feeling it. (plus all my computer time has bee devoted to looking for cheap flights, car rental coupon codes etc, in hopes of talking Mr. P into flying to FL instead of the long a** drive!).
Whatever, I thought I'd stop in and show you a few things. Plus it's cold and rainy out today.
First, this has been sitting in my camera FOREVER. It is a poster that we made for Princess P's teacher for teacher appreciation week.
I heard that she got a kick out of it and they read it often throughout the day. This was in addition to working with my neighbor and taking her dinner one night. My neighbor made the dinner, I made the dessert, this awesome Chocolate Pudding Fudge Cake!

Chocolate Pudding Fudge Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
3.Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
4.To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
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