My family calls this yummy dessert Miss Amy Lingenfelter Cake, in honor of the friend who gave me the recipe so long ago.
I've been making Miss Amy Lingenfelter Cake for my children's birthdays (per their request) for as long as I've had the recipe. This cake has been made and cut into the shape of a cowboy boot, a patchwork quilt, a Hawaiian lei, a teacup - and maybe even more but that's all I can remember right now.
In fact, I made one just last night in belated honor of Reagan's 15th birthday since she was at camp on her actual day of birth.
(I know this statement will surprise you but I am not a food photographer as evidenced by the pictures below.)
Thank goodness she no longer cares about cute shapes and decor on her cake because that's a little out of my league.
Every single time I serve Miss Amy Lingenfelter Cake, I get requests for the recipe.
And even though you didn't ask (only because you haven't tasted it!), I'm going to share the recipe with you today. Prepare to be amazed at how easy yet delicious this cake is. Whether or not you choose to pass it along to your friends or guard it like a family secret is completely up to you.
Here's what you need:
Miss Amy Lingenfelter Cake
(feel free to change the name - Miss Lana Rush Cake has a nice ring to it!)
1 box Devil's Food Cake Mix - any brand you choose
Whatever ingredients the box mix calls for - usually oil, eggs, and water
1 small box instant chocolate pudding mix
1 cup semi-sweet chocolate chips
1 tub cream cheese frosting*
Follow box mix directions and mix well for about one minute. Then add pudding mix and mix another minute. Stir in chocolate chips.
Pour batter into prepared pan and bake according to box mix directions.
Let cool completely.
Frost with cream cheese frosting.
*Note - If you choose to make a layer cake, you'll need two tubs of frosting.
I told you it was easy.
Now go spoil your family and bake them a cake!