I got back on Monday from a vacation to Scotland. I went with my family. My parents, sister, an aunt, an uncle, and two cousins went.
We traveled around in an eight passenger van. We drove the van ourselves. I even had the opportunity to drive. It was a big van on small roads. I think we did pretty well.
I learned so much about Scottish history. I bought a book so that I could learn even more. We ate fish and chips; meat pies; venison; Victoria sponge, tablet, which is a candy; rocky road; Orkney ice-cream; and a bunch of candy bars they don't sell in America. I came home with about eight of my favorite candy bars.
My sister did most of the job, and she did a phenomenal job. It was an excellent trip. I'm a little sad that it is over. It just flew by.
I made this cake before I left for Scotland and brought it into work. It was popular! I found the chocolate cake recipe on Allrecipes.com. It is entitled "Too Much Chocolate Cake." I think it is a misnomer. I added a can of blueberry pie filling.
The ingredients are a 21-ounce can of pie filling, 1 package devil's food cake mix, 1 5.9 box instant chocolate pudding, 1 cup sour cream, 1 cup vegetable oil, 4 eggs, 1/2 cup warm water, and 2 cups chocolate chips.
I added the cake mix and instant pudding mix to a bowl.
I added the vegetable oil, sour cream, eggs, and water to the bowl. I stirred up the cake batter until everything was mixed thoroughly.
I mixed in the chocolate chips.
I greased and floured a bundt pan. I placed half of the cake batter into the pan.
I made a divot in the batter around the circumference of the bundt pan. I then put the blueberry pie filling inside the divot. I then gently covered the blueberry pie filling with the remaining cake batter.
I baked the cake at 350 degrees for about 55 minutes.
Once I removed it from the oven, I let the cake cool for a few minutes before inverting it onto a wire rack to cool completely.
This was a scrumptious cake. It was decadent and rich.
It has a strong and rich chocolate flavor.
The texture of the cake was moist, tender, and soft.
I have made this cake recipe before, and it always turns out very well.
The pie filling added additional flavor. Chocolate and blueberries go well together. The blueberries added a ripple of jammy sweetness. This was a excellent cake. I would give it two thumbs up!