Sunday, April 25, 2010
This is embarrassing and totally ridiculous. I spent $70 on baking ingredients at Walmart yesterday. The crazy thing is that even though it sounds like a lot of money to spend, I came home with double the amount of stuff I could have bought in Canada. I used to think that the $20 limit on dairy products from the USA coming back into Canada was pretty high but now I find myself exceeding it and hoping they don't ask me too many questions about the break-down of my spending. Did you know you are only allowed 2 dozen eggs per person?
Other than spending way too much and feeling guilty about it now, I had an amazing day. My 'day of freedom'! I felt like a teenager again. My ex had my son for the weekend and I had nobody to be accountable to but MOI. It felt amazing. I haven't felt so light and carefree in a very very long time. I went where I wanted to, I ate where/when/what I wanted to, I turned off my cell phone and basically disappeared for 13 hours. OK, enough about my trip, back to this delicious cake-mix-based cake.
The recipe comes from a Duncan Hines book that is quite similar to The Cake Mix Doctor. However, I dare say it's better! After all, it bears the Duncan Hines name on it and aren't they THE cake mix people? If you're in a cake mix mood (or come across some cake mix on sale like I did at Walmart), try this recipe. It works with any kind - yellow, white, butter pecan, etc.
**Tip** Make extra streusel topping and store in the freezer. Then it's easy and right at your fingertips when you want to add that little extra to muffins. It's also a time saver (and saves me from dragging out the food processor) when you find yourself unexpectedly in the mood to make coffee cake!
I brought this cake to work and a few comments I got were:
"Shh.... I had 4 pieces, it's so good!"
"OMG. I love you and hate you all at the same time for bringing this in."
"There goes my diet!"
Chocolate Chip Crumb Cake
9x13 inch cake | adapted from Duncan Hines' Cake Mix Magic
1 pkg (18.25 oz) yellow cake mix
1 pkg vanilla instant pudding powder
1 1/3 cup sour cream
1/4 cup oil
1 cup mini chocolate chips
1/2 cup butter
1/2 cup flour
1/2 cup rolled oats
1/4 cup brown sugar
1. Preheat oven to 350 degrees F. Grease 9 x 13 pan.
2. Combine first 6 ingredients into a batter. Pour into prepared pan, spreading out to the edges.
3. Make streusel by mixing melted butter into flour brown sugar and rolled oats mixture so it resembles slightly clumpy wet sand. Sprinkle over batter evenly.
4. Bake 35-45 minutes until toothpick comes out with just a few crumbs clinging to it. This is a soft and tender cake so it might be a bit crumbly if you don't let it cool enough.