Here's our version, and its definitely a family favorite! Confession Cake 1 DevilÂs Food Cake mix 1 3 oz. pkg. Instant chocolate pudding mix 2 cups sour cream 1 cup melted butter (2 sticks) 5 eggs 1 tsp. almond extract 2 cups semi-sweet chocolate chips Oven 350 degrees Mix together: the cake mix, pudding mix, sour cream, melted butter, eggs, and almond extract. Beat on low to medium speed until all ingredients are thoroughly blended. Add chocolate chips, and stir well. Pour into well-greased bundt pan. Bake 50-55 minutes. Let cool 5 minutes, then invert onto serving plate. Cool cake completely before cutting. No icing needed, just sprinkle with powdered sugar, or leave plain. Try different cake mix, pudding, and chip combinations. We like raspberry flavored chocolate chips in the chocolate. Jan

That cake looks delicious! ! I can almost imagine how delicious and refreshing It would be on a hot summer day. Ever since I first read about Meyer lemons on this forum, I have watched the stores here for them. No luck at all. Yesterday I was in the store, They had "Texas Valley Lemons", which are pretty common around here this time of year. I've never bought any, Because they never look very good. BUT! ! ! Lo and behold! In small letters, Under the name "Valley Lemons" it said "Meyer Lemons". I've never seen that before! They really don't look very good, But they are shaped like those in the pictures Ya'll post here. I bought a couple to try, (Hopefully today.) In the Lemon blueberry muffin recipe Annie posted a few days ago. I'm definitely saving this cake recipe to try later on! Rusty

There is another bean that starts with an "A", but I can't remember exactly what it's called. It is supposed to be a slightly sweet bean, and is used in Asian deserts. I wonder if that bean could be used in this recipe if someone really wanted to make it. Lars, I completely agree with you. There's no reason to try to make fake meat or fake cheese. Just use good ingredients that are what they are, and something real from that. Having said that, I will on occasion eat a vegetarian hot dog or fake hamburger patty, just so I can have a hot dog or hamburger, but not very often. Sally

Busy weekend here so I'm reporting in late. I made the flourless cake that Gina posted. I saw Linda's too but only had eight eggs in the fridge. I added some rasberries and sauce for serving. This is a wonderful and VERY rich cake. A small slice will take care of your chocolate fix for sure! Beverly asked me for this recipe a couple of weeks ago. I'm posting it here and hope she finds it. I don't have her email addy....might post a new thread so she can see??? A friend brought this over for Labor Day Weekend. We took a quick pic on her phone so it's not the best but you get the idea. She got the recipe from Women's World but they don't have a web site. We found this one on google and it's the same that was in the magazine. Deluxe Dirt Cake Posted by shirley on May 10, 2008, 6:59 pm in General ( Shirleys collections) Ingredients: 1 pkg. (18.25 oz.) devil's food cake mix eggs, oil and water 2 pkgs. (3.9-oz.) instant chocolate pudding and pie filling 1-1/2 cups + 3 tbsp. milk 1 cup butter, room temperature 1 pkg. (8 oz.) cream cheese room temperature 5-1/2 cups confectioners' sugar from 2 (1 lb.) bags 1 tsp. vanilla extract 36 Oreo cookies Directions: 1. Preheat oven to 350 degrees. Grease and flour 2 (9-in.) round cake pans. Prepare cake mix according to package directions, adding 1 pkg, pudding filling to batter. Divide batter between pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 10-minutes. Remove from pans to racks; cool completely. 2. In bowl, whisk remaining pudding filling and 1-1/2 cups milk until thickened. Chill until set, 15-minutes. On medium speed, beat butter and cream cheese until fluffly. Gradually beat in confectioners' sugar, remaining tbsp. milk and extract, 1-minute. 3. Place 10 cookies in plastic food storage bag; crush coarsely with rolling pin. Stir into pudding mixture. Place 1 cake layer on plate. Spread with 1-cup frosting, then with pudding mixture, leaving about 1-inch border. Top with remaining layer. Transfer 1-1/2 cups frosting to pastry bag fitted with star tip; reserve. Frost cake with remaining frosting. Pipe reserved frosting around edge of cake. Break up 10 cookies; place in center. Press remaining cookies into bottom of cake, (Cookies form a bottom border.) Chill before serving. Yields: 16 servings Another great collection of recipes to work through for sure! Kate, mustard sound like a good topic too. I have one in mind when Nancy starts the new post. David