Mom's Day

I had a wonderful Mother's Day this year. My younger sister invited me and our mother over for lunch. I made a mocha chocolate bundt cake and brought crackers and cheese. We visited and opened the presents we got each other. They  loved the handmade soap I gave them from my good friend's website business, www.soapnsuch.com. Mom gave me wildflower seeds for my flower garden and lots of very cute ornaments for the yard. I really like to have the yard looking nice in the summer especially when I invite people over for a little garden party. From my sister I got yummy dark chocolate raspberry squares that are my favorite and a wonderful stainless steel water jug. I have to have a bottle of water where ever I go so this works great to take along. I love getting together with family and the day spent with them was a perfect Mother's Day. I hope all of you mom's had a wonderful day spent with those you love the most.

Love you mom, thanks for all you do for everyone.

(my mother and I)

The recipe for Mocha Chip Bundt Cake I have made many times for different occasions. Everyone loves it and I have given out the recipe several times. It is easy, moist and has a great flavor. I will share it with you and when you need a quick cake for a special occasion this is the recipe that will bring raves.

Mocha Chip Bundt Cake

2 tablespoons instant coffee granules

1/2 cup hot water

1 package (18-1/4 ounces) chocolate cake mix

1 package (3.9 ounces instant chocolate pudding mix

3/4 cup sour cream

1/2 cup vegtable oil

3 eggs

1-1/2 cups semisweet chocolate chips

GLAZE:

3/4 cup whipping cream

1-1/2 cups semisweet chocolate chips

In a mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake 350 degrees for 1 hour or until toothpick inserted near center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over the cake. I add toasted pecans pieces on top of the drizzled chocolate. Yield: 12-16 servings. Enjoy!!

This recipe came from the Taste of Home 2001 Annual Recipes book.