Better than Magleby's devils food cake with fudge frosting

Moist - not too sweet, oh so good!

12 large servings

1          (18 oz.) package Devil's Food cake mix

1/2       cup sour cream

Preheat the oven to the temperature stated on the cake mix package.

Prepare the cake according to the package directions and add sour cream to the batter.
   

Pour the batter into the pan and bake according to package directions

Gather ingredients for the fudge frosting.

Remove the cake from the oven and allow it to cool slightly.

   

While the cake is still warm, poke a few holes in the top with a fork.  

Pour the warm frosting over the cake.   
Serve immediately or allow the cake to cool.

Simple Boiled Chocolate Fudge Frosting

1/2   cup (1 stick) butter

1       cup sugar

1/2   cup evaporated milk

1/4   cup unsweetened cocoa powder

1       tsp. pure vanilla extract

1/8   tsp. salt

Melt the butter in a medium saucepan over medium heat.   

Add the sugar, milk and cocoa.   

Stir and bring to a boil.   Boil for 3 minutes.   Remove from the heat and allow to cool slightly.

Stir in the vanilla and salt.   
Beat the mixture with a wooden spoon for a few minutes 
let the mixture rest for a couple of minutes and beat again for a couple of minutes until the mixture is thickened but still pourable.

Pour frosting over the cake when both cake and frosting are still warm.

Tin Foil Dinners in the oven

Serves 4

Ingredients

Aluminum foil                                   cream of celery soup

1 pound extra lean ground beef        southeastern mills gravy 

4 large carrots

4 medium russet potatoes

Dice vegetables

form a 1/4 lb. ground beef patty

place on a 20 inch sheet of foil

on top add vegetables and 
1 tablespoon of cream of celery soup

Bring sides together and fold firmly,  fold in ends, seal tight

place on baking sheet

Bake at 350 degrees 30 to 60 minutes 

(depending on amount of vegetables)

test for doneness by opening and inserting a fork into potatoes and carrots

Top with brown gravy,  salt to taste

South Eastern Mills gravy is our favorite instant gravy

Armstrong Chili

Armstrong Chili

Serves 8 - 10

Ingredients                                           

2 lbs extra lean ground beef                  

1 med. yellow onion                             

7 cans red kidney beans                                            french bread or tortilla chips

1 can tomato soup

3 tbsp chili powder

2 tbsp olive oil

Optional:  Green onions, shredded colby-monterey jack cheese

Directions

Dice the yellow onion

place 2 tbsp. olive oil in skillet, saute onion and ground beef over med. / low heat until brown

place kidney beans (do not drain) and 
tomato soup in large pot

when beef is brown add to beans and soup

add 3 tbsp. chili powder

Can serve immediately, but it's best to simmer for 30 minutes to blend flavors.

top with cheese and green onion 

serve with french bread or tortilla chips

Yummy!   So good.   
I think I'll have a second bowl before bed!

Hope you enjoy - let me know :)

Red and White Pasta

10 to 12 servings

1 pound uncooked mostaccioli or tubular pasta

1 jar alfredo sauce (approx. 3 cups)

1 jar meatless spaghetti sauce  (approx. 3 cups)

3 cups shredded mozzarella cheese, divided 

1.   Cook pasta, drain

2.   Spread a thin layer of spaghetti sauce in 9x13 baking dish.

       Layer  half the pasta, half the alfredo sauce, half the spaghetti sauce, half the cheese

      Repeat the layering with the remaining pasta, alfredo and spaghetti sauce and cheese

3.   Cover with aluminum foil and bake at 350 degrees for 30 min. or until hot and bubbly.

Serve with green salad and Italian bread