Choco Bundt Cake

1 yellow cake mix
1 small box instant chocolate pudding
1/2 cup sugar
- remove lumps with a wire whisk

Add:
3/4 cup vegetable oil
3/4 cup water
3 eggs
1 cup sour cream
1 cup semi-sweet chocolate chips (I like to use the big Ghiradelli ones)
- stir with electric mixer 2 minutes

Put in an greased bundt pan and bake at 350 degrees for 60 minutes. Take out of the oven and let sit in pan for 15 minutes then flip over and sprinkle with powdered sugar. mmm mmm mmm.

Keller Brownies

1 cub butter
1/2 cup shortening
1 cup water
4 T. cocoa

Boil above ingredients together then add

2 1/4 cup flour
1 1/4 cup sugar
2 tsp. vanilla
2 eggs
1 tsp. soda
1/2 cup sour cream
1/4 tsp. salt

Mix together and pour into greased cookie sheet/sheet cake pan. Bake @ 350 for 12-15 minutes.

Frosting:
1/2 cube butter
3 T. milk or more
1 tsp. vanilla
2 T cocoa
1/2 bag powdered sugar

Frost cake while still warm, enjoy!

Pineapple Coconut Loaf Cake

* 1 1/2 cups sweetened shredded coconut
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 3 large eggs
* 1 cup sour cream
* 1 can (20 ounces) pineapple chunks in juice, drained well

Directions

1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

*Super moist! Perfect for a brunch or dessert for a summer lunch!