Too Much Chocolate Cake

INGREDIENTS (Nutrition)

* 1 (18.25 ounce) package devil's food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

NYONYA CAKES

Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.