Tag Archives: Sour cream

Sour Cream Chocolate Cake

10 Jul

The little man of our house turned one last month. Most of the time, I try to pick cakes that have white frosting so that I can color it for decorating. I finally got to do a chocolate cake! I had almost as much fun eating it as I did decorating it…almost.

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Ingredients:

Cake:

1 pkg chocolate cake mix with pudding

1 cup sour cream

3/4 cup water

1/2 cup vegetable oil

1 tsp vanilla

3 large eggs

Grease and dust two 9″ round cake pans. *Tip* Dust with cake mix instead of flour – you don’t get stuck with the white residue on the edges of your cake. Set pans aside.

Combine cake mix, sour cream, water, oil, vanilla, and eggs in a large mixing bowl and beat until all ingredients are incorporated. Divide the cake batter evenly between the 2 prepared cake pans. Place pans in the oven, side by side, and bake at 350^F for 28-32 minutes, until they spring back when lightly pressed with a finger. Let cool for 5 minutes, then remove cakes from the pans and allow to cool completely before frosting.

Chocolate Cream Cheese Frosting

Ingredients:

8 Tbsp butter, at room temperature

4 oz cream cheese, at room temperature

1/3 cup cocoa powder

3 cups powdered sugar

2 tsp vanilla

Beat together butter and cream cheese until smooth. Add cocoa powder and powdered sugar, a bit at a time, beating until well incorporated. Add vanilla and beat until frosting is fluffy.

 

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Salsa Crockpot Chicken

17 Aug

How easy is the crockpot? I really don’t know why I don’t use it more than I do. Dump and leave…awesome. This chicken is pretty self explanatory – it is literally chicken and salsa cooked in a crockpot. And it tastes sooooo good! You can add more stuff to make it more of a meal, or just use the chicken in your taquitos, tacos, breakfast burrito, etc. Either way, you can’t ask for a simpler way to get such a tasty result.

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Ingredients:

2 frozen, boneless, skinless chicken breasts

2-3 cups salsa

taco seasoning to taste

*Optional add ins:

1 can corn (I prefer frozen corn – about 1 1/2 cups)

1 can black beans

sour cream

shredded cheddar cheese

diced tomatoes

Place frozen chicken, salsa, and taco seasoning in crockpot, making sure chicken is covered. Cook on low for 6 hours or until chicken is very tender and shreds easily. When chicken is fully cooked, shred and and serve or add corn and sour cream, just enough to make it as creamy as you would like. Cook the black beans separate on the stove top until soft, then add them to the mix. Serve burrito style on a tortilla with shredded cheese and tomatoes.