Decadent Chocolate Bundt Cake

Decadent Chocolate Bundt Cake
from Rachel Leavitt's blog

1 dark chocolate cake mix
1 small box instant vanilla pudding
1/3 cup milk
1 egg
1 16 oz. sour cream
1 12 oz. bag chocolate chips

Mix all together and pour into a greased and floured bundt pan. **will be much thicker than a traditional cake mix Bake at 350 degrees for 50min.-1 hour. When ready to serve, dust with powdered sugar.

Cream Cheese Danish

from the kitchen of Rachel Leavitt

2 cans Pillsbury crescent rolls
1 egg yolk
2 8-oz. cream cheese
1 c. sugar
1 tsp. Lemon juice
1 tsp. Vanilla
¾ c. chopped pecans (optional)

powdered sugar (for dusting)

Butter and sugar a 9 X 13” pan
Unroll 1 can of crescent rolls into pan and press seams together
Mix together egg yolk, 2 cream cheeses, sugar, lemon juice & vanilla
Pour cream cheese mixture over layer of crescent rolls
Unroll second can of crescent rolls, press seams together, and lay on top of cream cheese
Sprinkle with chopped pecans

Bake at 375 degrees for 20-25 minutes, until golden brown.

Let cool and sprinkle with powdered sugar.