Now that we've got Monday out of the way, you deserve a treat. This recipe takes the cake. Literally. It's the best comfort cake to take to parties, birthdays, when someone is having a hard time or just in need of a cake. (but really, who isn't?)

This cake is a labor of love (thanks to the grated German chocolate), but it's also the easiest recipe to make and will score you major brownie points with your besties. My sweet mother in law's birthday was this weekend and I couldn't think of anything better to make her. this recipe was given to my aunt from an old friend nearly 35 years ago, and she still has the original hand written recipe card to this day, so it's clearly a hit. I dare you not to find excuses to make this once you try it!

For this cake, a good bundt pan is essential. (I'm looking at you, future registrants--a good budnt pan is a must on your wedding/home/whatever registry). Before you pour the batter into your bundt pan, PAM cooking or baking spray is your best friend here. A light spray of PAM and dusting of either sugar or flour (only about 1 tsp, especially if you have an older pan--just roll it around and shake out the excess) will ensure the cake's easy exit from the pan.

INGREDIENTS

4 eggs
1 c. water
1/2 c. vegetable oil
1 package yellow cake mix
1 (4-oz.) package instant vanilla pudding mix
4 oz. semi-sweet chocolate, grated (like Baker's german chocolate green package!)
1 c. chocolate chips
Powdered confectioners' sugar

DIRECTIONS

Beat the eggs, water and oil in a mixing bowl. Add the cake mix and pudding mix gradually, and beat for 2 minutes or until all lumps are smooth. Stir in the grated chocolate and the chocolate chips. Pour into a greased bundt pan (see PAM tips above!)

Bake at 350 degrees for 45-55 minutes until you can't resist the heavenly smell wafting throughout your kitchen. Be sure to let cool on a wire rack before you dust with powdered sugar or you'll get a lumpy half-melted topping.