Triple Chocolate Pound Cake

1 (18.25) package devil's food cake mix with pudding
1 (5.9-ounce) package chocolate instant pudding mix
1 1/4 cups water
1/2 cup vegetable oil
4 large eggs
3 cups (18 ounces) semisweet chocolate morsels, divided
1/2 cup whipping cream
Garnish: pecan halves

1. Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 2 minutes. Stir in 2 cups chocolate morsels. Pour batter into a greased and floured 10-inch Bundt pan.
2. Bake at 350F for 50-55 minutes. (A wooden pick inserted in center may not come out clean.)  Cool in pan on a wire rack 10- 15 minutes; remove from pan, and cool completely on a wire rack.
3. Combine remaining 1 cup chocolate morsels and cream in a small heavy saucepan; cook over medium heat, stirring constantly,just until morsels melt. Let stand 15 minutes.
4. Drizzle chocolate glaze over cake; garnish,if desired. Let stand at least 1 hour before serving. Note: Leftover chocolate glaze may be used as an ice-cream topping.

Black Forest Magic Cobbler

• 4 cups frozen cherries, thawed
• 2 cups sugar, divided
• 1/2 cup (1 stick) butter, melted
• 1 cup self-rising flour
• 1/4 teaspoon salt
• 1/3 cup cocoa
• 1 cup 2% reduced-fat milk

1. Preheat oven to 350F.
2. Combine cherries and 1 cup of sugar in a medium saucepan.  Cook over medium heat until sugar  dissolves, cherries release their juices, and liquid thickens slightly. Remove from heat.
3. Pour melted butter into a 2-quart baking dish.
4. Combine remaining sugar, flour, salt and cocoa. Stir in milk until well combined. Do not over beat. Pour over butter. DO NOT STIR. Spoon cherries and juice over batter. DO NOT STIR.
5. Bake 35 minutes, or until crust rises to the top and browns.

Ruth Nelson's Hamburger Casserole

• 2 lb. Hamburger
• 1 onion,chopped
• salt and pepper
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 carton sour cream - large (16 oz.)
• 1 8oz. pkg. kluski noddles
• shredded cheddar cheese

1. Brown hamburger, onion, salt and pepper, lightly, drain well.
2. Add the cans of soup and sour cream. Mix all together.
3. Cook noodles and drain well. .
4. Mix all together.
5. Top with shredded cheese.
6. Bake at 350 degrees for 20 - 30 minutes.