1 box butter recipe fudge cake mix or devil’s food cake mix

1 small package chocolate instant pudding

1 ¼ cups water

½ cup oil

4 large eggs, room temperature

1 teaspoon Euna Mae’s© Vanilla

2 cups semi-sweet chocolate chips or a mix of milk chocolate/semi-sweet

Combine the first 6 ingredients for the cake. Beat at medium for 2 minutes. Stir in the two cups of chocolate chips. Pour into a prepared bundt pan. Drop Bundt pan on the counter to even out the mixture before putting it in the oven. Bake at 350 degrees for 40-50 minutes. Start checking for doneness at 40 minutes. Cool completely in the pan for 10 minutes before inverting onto a pan.

Macerated Raspberries

6 oz. container fresh raspberries

A teaspoon or so of sugar

A splash of water

Combine berries, sugar, and water in a small bowl.  Stir to combine. Set aside to allow to macerate. Stir occasionally.


1 cup semi-sweet chocolate chips

½ cup heavy whipping cream

½ tsp Euna Mae’s© Vanilla

Heat heavy cream over medium heat. Don’t allow it to come to a boil. Remove from heat and pour in chips. Allow chips to sit in warm cream for a few minutes to melt; then stir to combine. Stir in a little vanilla. Allow to cool for 8-10 minutes or so to thicken. While cake is hot, drizzle ganache over cake then let cool at room temperature for about ½ an hour. Slice and serve with macerated raspberries, a dollop of whipped cream and a sprig of mint.

Homemade Sweetened Whipped Cream

1 cup cold heavy cream

1/2 tsp Euna Mae’s® Vanilla

1/4 cup powdered sugar

In the chilled bowl of your stand mixer fitted with a chilled whisk attachment (or in a chilled mixing bowl using a hand mixer), beat the cream on medium-high for 1 minute. With the mixer on low, add the powdered sugar and the vanilla then return to medium-high speed, beating until the cream thickens and soft peaks form. You may serve immediately beside a slice of pumpkin pie. You may spread it across the top of a chocolate pie. Or you may store it uncovered in the refrigerator. If the whipped cream separates in the refrigerator, you may re-beat to combine. Yes, I said re-beat. I don’t know what else to call it.

*Bundt tips: let cake cool an additional 10 minutes, before removing from the pan {more than 10 minutes it will re-stick to the pan, less than 10 minutes it hasn’t unstuck}. Separate the seal around the edge carefully. Before it comes out, center Bundt pan on your serving plate.

Find out more about Euna Mae’s and Amy Hannon.