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Preheat oven to 350°. Grease, or spray with Pam, a 12 cup Bundt pan and set aside.
In a large bowl of an electric mixer, combine cake mix, pudding mix, sour cream, water, eggs and oil. Beat on medium speed for 4 minutes. Fold in chocolate chips.
Pour batter into prepared pan and bake in preheated oven until cake tests done, 50 to 60 minutes. Toothpicks may not come out completely clean because of the chocolate chips.
Cool very well (60 minutes) before removing from pan. This will surely become your and your family's favorite chocolate cake. Very moist and delicious. If stored in refrigerator, the chocolate chips will add a bit of crunch.
Alternative: Two 9-inch round pans, bake for 35 minutes, cool 20-30 minutes.
Sent to us by Eileen Brosnan, Glen Ellyn.
Preheat broiler. Line a small baking sheet with foil and coat with cooking spray.
Mix panko bread crumbs, olive oil, and a pinch of cayenne pepper in small bowl.
Drain 2 (3.75-oz) cans sardines. Arrange on prepared baking sheet. Using basting brush, brush Dijon mustard over top of sardines.
Sprinkle bread crumb mixture over sardines; press crumbs into sardines. Broil sardines, about 4 inches from heat source, until topping is golden and crisp, 2 to 3 minutes. Serve with lemon wedges and tossed green salad. Yield: 2 servings
Nutrition Facts per serving: 226 calories, 22g protein, 6g carbohydrates, 0g fiber, 12 f at, 2g saturated fat, 2,000g omega 3, 325mg calcium, 436mg sodium