Previously published on bobzilla.tabulas.com

On to matters of the organ below the heart (no, not that one). Let’s see what we can pull from Mama Holt’s recipe collection…

I’ll resist the temptation to post recipes for my cheescake (you’ve got to sweet-talk me first) or RAT Poison (you know what I’m talking about), but this is almost as good. Even better is the fact that it uses 0 eggs for you cholesterol-intolerant.

Crap You’re Going To Need:

  • 1 box Devil’s Food Cake mix
  • 1 small box of non-instant chocolate pudding
  • 2 c milk
  • 1 large bag semi-sweet chocolate chips
  • ice or whipped cream (optional)

What You’re Going To Do:

  1. Make the pudding according to the directions on the box. You’re going to need the milk for this, as well as probably a pot and a stirring implement, but I’m not one to dictate.
  2. When you’re done with the cooking part, take it off of the stove and pour in the box of cake mix. Don’t add eggs or any other crap: just the powdery devil’s-food goodness and the proto-pudding. Mix.
  3. Pour the mixture into a greased and floured cake pan. I use a 13.5"x8.75"x1.75" Pyrex® dish, but do what feels right.
  4. Sprinkle the chocolate chips on top. You really could have gone for the smaller bag, but that would leave you unable to devour the rest of them in a Cookie Monster-esque orgy.
  5. Bake for 30 minutes at 350. I’m really going to be a stickler about this. I hate to harsh your mellow, but except for various altitudinal adjustments, you should really be right on these numbers.
  6. After allowing to cool, you can top this with ice cream, whipped cream (my favorite), or a combination of both.

Try to eat this in at least n sittings where n>1.

Currently listening to: Mercedes Benz - Janis Joplin