1 pk Devil’s Food Cake Mix
4 Eggs
1/2 c Oil
1/4 c Water
1 ts Vanilla
1 pk Chocolate pudding mix
[instant] 8 oz Sour cream
3/4 c Chocolate chips
3/4 c Pecans
For the Frosting
1/2 c Melted butter
1 c Brown sugar [packed] Evaporated milk
Powdered sugar
A wedge of lime may be added.
Preheat oven to 400 degrees for 10 minutes. 1.
Beat eggs until light. Mix in both cheeses, pepper and nutmeg until
2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to
fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake
30 minutes. Clean broccoli. Trim off flowers into bite-size pieces,
lightly peel broccoli stalks and sliced into diagonal medallions.
Heat wok on high add oil and when the oil is hot, add garlic and
stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the
broccoli is covered in oil. When the wok is no longer oily, add a
splash of water or chicken stock and continue to fry, stirring
constantly for 3 minutes, replenishing water/chicken stock whenever
wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir,
cover and simmer at medium heat two minutes. Serve. Trim off the
stems and remove any limp leaves from the Brussel Sprouts.
Yields
1 Cake