1 (18.5-ounce) package Devil’s food cake mix
1 (6-ounce) package chocolate instant pudding mix
1-1/4 cups water
1/2 cup vegetable oil
4 large eggs
1 (12-ounce) package semisweet chocolate morsels
1 (6-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

1.Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer for 2 minutes. Stir 12-ounce package morsels into batter. Pour batter into a 10-inch Bundt cake pan that has been greased and lightly floured. Bake at 350 degrees for 55 minutes. (toothpick inserted in center will not come out clean!)

2. Cool in pan for 10 minutes; invert on a cooling rack and cool completely.

3. Combine remaining 6-ounce package morsels and whipping cream in small saucepan over medium heat, stirring just until morsels are melted. Cool 15 minutes. Drizzle glaze over cake. Garnish if desired. Let glaze set before serving.

Yield: 10-12 servings

My favorite salad consists of iceberg lettuce, tomatoes, blue cheese and bacon, dusted with freshly ground black pepper. I added grilled beef and now I have it in a panini – perfect!

4 slices sourdough bread (1/2-inch thick slices)
1 Tbsp olive oil
2 Tbsp Blue Cheese Mayonnaise (see recipe below)
8 ounces flank steak, grilled and thinly sliced
1/2 cup shredded iceberg lettuce
6 slices bacon, cooked crisp
4 thin slices tomato
Pinch of freshly ground black pepper

1. Preheat panini grill to high.

2. Brush one side of each bread slice with oil. Place on a work surface, oiled side down, and spread with Mayonnaise. On bottom halves, evenly layer with steak, lettuce, bacon and tomato. Sprinkle with pepper. Cover with top halves and press gently to pack.

3. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Serves 2.

Blue Cheese Mayonnaise

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tsp freshly squeezed lemon juice
2 ounces blue cheese, crumbled
1/4 tsp salt (or to taste)

1. In a bowl, combine mayonnaise, yogurt, and lemon juice. Carefully fold in blue cheese. Season to taste with salt. Cover and refrigerate until chilled, about 20 minutes.

Makes about 3/4 cup.