Double Chocolate Brownie Cake

This is a recipe for chocolate lovers. I make it a lot for church activities.

Double Chocolate Brownie Cake

1 (18.5 oz) package Devils Food cake mix
1 (3.9 oz) package instant chocolate pudding
1 cup sour cream
4 eggs
1/2 water
1/2 vegetable oil
2 cups semisweet chocolate chips

Preheat oven to 350. Grease and flour 10 in bunt pan. Have all ingredients at room temperature. In large bowl stir together pudding and cake mix. Make well in center and pour in eggs, sour cream, water, and oil. Beat on low until blended. Scrape bowl and beat on medium speed for 4 minutes. Stir in chocolate chips. Pour batter in prepared pan. Bake for 50 - 60 minutes or until tooth pick inserted into center comes out clean. Allow to cool.

Cinnamon-Sugar Popcorn

I found this recipe online one day. I made the mistake of showing the recipe to Hanna when I wasn't ready to make it. She begged me to make it. I finally broke down one Sunday and made some. It was super easy and super sweet. This recipe is definitely a keeper but not one I will make very often.

Cinnamon-Sugar Popcorn

1 cup unpopped popcorn
1/3 cup butter
2/3 cup white sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla extract

Preheat oven to 250. Pop popcorn. Place into large bowl and set aside. Melt butter in a small sauce pan over medium heat. Stir in cinnamon, sugar, salt, and vanilla and cook until thick and bubbly. Pour over popcorn and stir until evenly covered. Spread the popcorn in a roasting pan. Bake for 10 minutes, then turn off the heat and leave in the oven for 20 more minutes. Remove from oven and cool completely.