KILLER CHOCOLATE CAKE

RECIPES FOR WHEN THE LAST THING YOU WANT TO DO IS TO GO INTO THE KITCHEN AND COOK SOMETHING.

You may not feel like cooking, but when you make this cake wonderful cake, I can guarantee that you'll feel like eating! I discovered the secret of this double-rich chocolate cake when I was eating in a restaurant and just happened to overhear a conversation between two women in the next booth. While the lady in red was talking to the lady in blue, I was feverishly writing down the directions she was giving her for this cake so that I could go home and try it for myself. And just as the lady had promised, it was absolutely the best chocolate cake I had ever eaten. It's rich, dark, moist and full of chocolate pieces. You can make it as a Bundt cake as I've done here, or in layers. And you can frost it with rich chocolate frosting or with cream cheese frosting. Either way it's delicious. Here is how you do it:

1 Duncan Hines Devil's Food cake mix

1 Duncan Hines dark chocolate fudge brownie mix

1 package Jell-O instant devil's food pudding mix

1 12 oz. package miniature chocolate chips or regular chocolate chips chopped in a food processor

1 recipe cream cheese frosting (below)

1. Preheat the oven to 350 degrees. Prepare the Bundt pan by spraying it with Pam Baking spray. Mix the chocolate cake first according to the package directions.

2. Place the chocolate chips in food processor and chop into small pieces.

3. Add the chocolate pudding to the cake mix.

4. In a separate bowl, make the brownie mix according to package directions. When completely mixed, add to the cake mix.

5. Prepare the Bundt pan by spraying it with Pam Baking spray. Carefully pour the batter into the pan. Bake for approximately 60 minutes or until it is completely done. Test it by seeing if it springs back when you touch the top. Poking it with a pick won't give you a true test because it will always come out with chocolate on it from the melted chocolate chips.

6. Remove from the pan onto a plate and allow to cool completely before frosting.

7. While the cake is cooling, make the cream cheese frosting using the recipe below:

2 8 oz. softened packages of cream cheese

1/2 cube softened butter (1/4 cup)

2 lb. bag of powdered sugar

2-3 Tbsp. milk

1 tsp. vanilla

1. Place all the above ingredients into a large mixer bowl. Start the beater slowly and mix until all the ingredients are well blended.

2. Beat on high speed until the frosting is fluffy.

3. Frost the top and sides of the cake. If you want, you can split the cake in half and frost it as you would a layer cake.

4. Immediately place the cake in the refrigerator and keep it refrigerated until ready to serve.

This cake serves 12 to 16. It is undoubtedly the very best chocolate cake ever! Enjoy!