Strawberry Chocolate Chip Cake

Well this cake was a tremendous hit with both my kids and my husband.  I am getting many requests to make this one again!

Serves 12

Cake

1 Box of Strawberry Cake Mix
1/3 Cup Water
1 Tbsp Vegetable Oil
3 Egg Whites
6oz Fat Free Plain or Vanilla Yogurt
8oz Natural No Sugar Added Applesauce
3/4 Cup Mini Chocolate Chips

Glaze

2 Tbsps Unsalted Butter
1 Cup Milk Chocolate Chips
1 1/2 Tbsps Light Corn Syrup
1 Tsp Vanilla Extract
1 Tbsp Hot Water

In a large bowl mix together all the cake ingredients except for the chocolate chips.  Stir until blended and smooth.  Stir in chocolate chips.

Spray a bundt pan with non-stick cooking spray and pour cake batter into the pan and spread evenly.  Bake in a 350 degree oven for approximately 40 minutes until cake tester comes out of the center clean.  Let cake cool in the pan for about 10 minutes before removing from the pan and cooling completely on a wire rack.

While the cake is cooling, prepare the glaze.  On the stove over low heat melt the butter.  Once melted add the chocolate, corn syrup and vanilla.  Stir over low heat until chocolate is melted.  Remove from heat and stir hot water in to smooth the glaze out.  Pour the glaze over the cake and let cool.

Corn, Tomato & Avacado Salad

I will admit that I am obsessed with avocados right now.  Sadly, my family is not sharing my new obsession.  So I am trying out avocado dishes at lunch!  This is a delicious and filling lunch or would work as an excellent side dish at a barbecue.

Serves 4

4 Ears of Corn, cooked and cut from the cob
2 Avocados, pit removed and cut into chunks
1 Pint of Grape tomatoes, halved
1/2-3/4 Cup Feta Cheese Crumbles
1 Lime
Fresh Basil Leaves
Olive Oil

In a bowl combine the corn, avocado, tomatoes and Feta.  Cut the lime in half and squeeze the juice over the bowl.  Add some fresh basil leaves if desired.  Pour roughly 1/4 cup of olive oil over the salad and mix.  Season with salt and pepper to taste.  Enjoy!