Alyssa is a helper. There's nothing the girl seems to love more than finding things to clean, set in order, fetch, create and schedule. At times it's quite frightening just how much she's like her mother in this regard. We're constantly reminding her that she is not, in fact, a mother, nor is she in charge. But it is more often a joy to see the little lady she's becoming... and to have a little help. Saturday night we had guests for dinner and I was late getting everything put together. When my s'mores idea fizzled due to a lack of wood for the fire pit, Alyssa volunteered to make dessert. She's assisted with this favorite cake a few times before, but this time she did the measuring, dumping and stirring all on her own. I believe the original recipe came from my sister's MIL so here's giving Debbie credit where it's due, but in our house this will now be Alyssa's Sour Cream Chocolate Cake. I hope you enjoy it as much as we all did!
1 cup sour cream
1 cup oil
1 box yellow cake mix "with pudding in the box"
1 large box instant chocolate fudge pudding
12 oz bag (2 cups) chocolate chips
1/2 cup hot water
Combine all ingredients. Bake at 350 for 50 minutes in buttered bundt pan, or until edges are darker brown and top is puffy but not completely dry. We like it slightly under-done in our house, so don't expect a toothpick to come out clean.
Serve with vanilla ice cream for an especially delicious (and caloric) treat!