Chocolate Pudding Fudge

1 cup semi-sweet chocolate chips

1/4 cup + 2 T. butter

1/3 cup water

1 pkg. instant chocolate pudding

3 cups icing sugar

 

Melt chips, butter and water in a large microwaveable bowl for 1 minute on high. Stir and repeat if needed. Whisk in the chocolate pudding for 2 minutes. Add the icing sugar, one cup at a time. Spread into an 8x8 baking dish lined with parchment paper and refrigerate until hard. Cut into small squares and keep refrigerated.

Caramel Apple Pudding Cake

Cake: 

1 cup flour

3/4 cup brown sugar

2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/2 cup milk

2 T. oil

1 tsp. vanilla

2 apples, diced

Topping:

1 cup brown sugar

1 T. cornstarch

2 T. butter

1 cup hot water

Mix the cake and spread into a large oven-safe bowl or slow cooker. Combine sugar and cornstarch for the topping, spread over top. Melt butter in water and pour over top. Do not stir. Slow cook on high 2 1/2 hours or bake 35 minutes at 350. Let stand 10 minutes for the sauce to thicken.

Cinnamon Loaf

1 cup sour cream

1 tsp. baking soda

1/2 cup soft butter

2 eggs, well beaten

1 3/4 cups flour

1 cup sugar

1 tsp. vanilla

2 tsp. baking powder

Topping:

1/4 cup brown sugar

1 T. cinnamon

Combine sour cream and baking soda, then blend in butter, sugar, eggs, vanilla, flour and baking powder. Spread half the batter into pan, cover with half the topping mixture. Add remaining batter and top with rest of topping. You can make this in a loaf pan or an 8x8 cake pan. Bake for 45-60 minutes at 350.