Today the entire first grade class at Rock Creek Elementary celebrated Thanksgiving with a Feast. Each class made one portion of the meal and Levi's class made the Cinnamon Apples. I am fortunate enough to get to go in and work in his classroom so I was able to come help the kids make the apples on Monday and then I also helped out with the Feast today.
The kids made their own Turkey hats, which double as Indian hats if worn backwards (Levi's favorite). 
Levi and Joshua. Joshua is in Levi's class and he also played basketball on his Upwards team last year.
Levi and Cheyenne. Cheyenne also goes to our church so she and Levi see a whole lot of each other!
It was fun getting to meet some of the other moms in the class and try to put more names with faces. One particularly funny thing that happened was when I met Hannah's mom. She said, "Who's mom are you?" and when I said Levi she said, "OOOOHHH!!! LEVI!!! Hannah talks about Levi all the time!! I think she likes him!" This totally cracks me up. Of course, I had to tell Levi about it and he just got all embarrassed!
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Well, the title of this post has a double meaning. I did indeed eat too much chocolate cake tonight. But the actual name of the cake that I ate was "Too Much Chocolate Cake." It was to die for. I made it today for my sister's birthday. If you are in need of a chocolate cake recipe, this is it. Look no further. Here's the recipe:
Too Much Chocolate Cake
Ingredients
- 1 (18.25 ounce) package devil's food cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar or glaze.
Ingredients
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
I think Aaron put it best, "This is the best chocolate cake I've ever had." And it was so easy to make!
Mmmm.... DELISH!!!
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