Strawberry Chocolate Chip Bundt Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 12 slices of cake

Ingredients

• 1 strawberry cake mix
• 1 - 3.4 ounce box instant strawberry pudding
• 1 cup milk
• 2 Tablespoons instant strawberry Nesquik powder
• 1/2 cup sour cream
• 4 eggs
• 1/2 cup oil
• 1 1/2 cup mini chocolate chips, divided

Chocolate Covered Strawberries
• 12 strawberries
• 3/4 cup white chocolate melts, divided
• 1/4 cup chocolate melts
• mini chocolate chips

Instructions

1. Combine the cake mix, pudding mix, milk, strawberry powder, sour cream, eggs, and oil. Beat on low for 1 minute, then beat on medium for 2 minutes.
2. Stir in 1 cup mini chocolate chips by hand.
3. Spoon the batter into a 12 cup bundt pan that has been sprayed with non-stick spray with flour.
4. Bake at 350 degrees for 50-55 minutes. Let cool for 15 minutes in the pan, then flip out onto a plate. Cool completely.
5. Melt 1/2 cup white chocolate melts according to the package directions. Spoon into a plastic bag and cut one tip off. Drizzle over the top of the cake.
6. Melt the chocolate melts according to the package directions. Dip the strawberries in the chocolate and place on wax paper. Roll a few in mini chocolate chips, if desired.
7. Melt the remaining white melts and place in a plastic bag. Cut one tip off and drizzle the strawberries. Place on wax paper and let dry. Drizzle a little bit of chocolate on the bottom of each strawberry and place on the top of the cake. Cut into 12 slices. Store in a tightly sealed container in the refrigerator.

From: https://insidebrucrewlife.com/strawberry-chocolate-chip-bundt-cake/

Other Strawberry Cake options:
* https://palatablepastime.com/2017/02/16/strawberry-cream-bundt-cake/

Crepes

• Level: Intermediate
• Total: 1 hr 25 min

• Prep: 5 min
• Inactive: 1 hr
• Cook: 20 min

• Yield: 17 to 22 crepes
• Nutrition Info

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Directions

WATCH

Watch how to make this recipe.

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Cook’s Note

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

RECIPE creator: ALTON BROWN

From: https://www.foodnetwork.com/recipes/alton-brown/crepes-recipe-1911037