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    The Life Jolie » Dessert » The BEST Chocolate Cake Recipe

    The BEST Chocolate Cake Recipe

    Published: Apr 20, 2020 · Modified: Aug 31, 2022 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe
    ’m not exaggerating when I say this is the absolute BEST Chocolate Cake recipe you will ever taste. Perfectly rich and completely moist- your friends and family will beg you for the recipe and they'll never know that it’s actually an easy cake mix recipes hack!

    I’m not exaggerating when I say this is the absolute BEST Chocolate Cake recipe you will ever taste. Perfectly rich and completely moist- your friends and family will beg you for the recipe and they'll never know that it’s actually an easy cake mix hack!

    A chocolate bundt cake on a plate

    Be sure to try some other awesome cake recipes like Coconut Cake, Lemon Pistachio Cake and Pumpkin Spice Latte Cake.

    Killer Chocolate Cake

    This post contains Affiliate Links. Please see the disclaimer here.

    Remember this insanely delicious Poppy Seed Cake that is crazy easy to make and the most moist cake you've ever tasted (if the answer is no, I encourage you to get into the kitchen and make it, stat)? Like all great things in life, I couldn't leave well enough alone and had to make a variation but in the form of a chocolate pudding cake.

    I think it's super important to have a great, easy, last minute dessert recipe up your sleeve. But not everyone has the time to put a ton of work into a fancy, scratch made dessert. And you guys, everyone loves a chocolate bundt chocolate cake.

    Especially when it’s the freakin’ best chocolate cake. Which this is. And I’m not exaggerating when I say that. 

    While this isn’t a “scratch” cake, I think it's nice to have an in-between option that takes mere minutes of your time to throw together (the rest is baking time), minimal ingredients and is virtually foolproof. And of course the big game changer is that the variation of ingredients or the "hack" that results in a chocolate pudding cake recipe that is moist, addictive and that blows your normal boxed cake mix right out of the water!

    A straight on photo of a slice of chocolate cake being pulled out of the cake revealing the inside of the cake.

    Tips for making this chocolate cake recipe

    • Don’t feel like you need to have water that’s so hot it’s boiling water. I just run my tap water until it is warm and then fill my measuring cup for this cake recipe.
    • Be sure to grease your cake pan with cooking spray so the cake pops out easily without sticking. 
    • The chocolate chips are totally optional but I personally love the texture they add.
    • Be sure to scrape all the batter out of the large bowl with a spatula when you pour batter into the bundt pan.
    • Every oven is different, so check the cake at 40 minutes and if the tester comes out clean, pull it then.
    • I let it cool quite a bit before inverting. Often, I’ll let it cool completely in the pan. It’s fine either way. 
    • For the cake mix, I prefer dark chocolate, but devil’s food cake works great too.

    An overhead image of the best chocolate cake recipe

    How to make ahead and store the cake?

    Absolutely! I’d bake it off and leave it in the bundt pan overnight. When it’s time to remove the cake from the pan, run a butter knife around the outside of the cake between the cake and the pan and place the serving plate on top of the pan and then turn it all over. The cake slides right out onto the serving plate.

    Can I do this as a layer cake and frost it?

    Yes! Spray two 9 inch round cake pans with cooking spray and line the bottom with parchment. Bake at 325 degrees for 30 minutes (begin checking it around 25 minutes just to be safe).

    Can I make this recipe in a 9” x 13” pan?

    Yes! It’ll take about an hour to bake at 325 degrees (give or take some time depending on your oven- check it at 45 minutes and remove when a toothpick comes out clean.

    Can I make this cake as cupcakes?

    Yup- line a standard size muffin pan with cupcake liners and fill them ¾ of the way (an ice cream scoop works well for this!). Bake for 15-20 minutes at 325 degrees until your cake tester comes out clean.

    Can you freeze this cake?

    Yes, just freeze before frosting and wrap it really well.

    What makes chocolate cake moist?

    In this particular recipe, the eggs are what makes it super moist and delicious. Do not cut down the amount of eggs (it may seem excessive, but if you’re going to eat a cake, go big and eat a cake!). That said, you do not need to use extra large eggs. They’re ideal, but I’ve made this several times with large eggs and it’s come out perfect every single time.

    What is the best topping for this cake?

    My favorite is making chocolate ganache and pouring it over the top- heat ½ cup heavy cream to almost simmering (it’ll be steaming). Pour it over 1 cup chocolate chips and let it sit for a few minutes and then keep whisking until it turns into ganache. Let it cool for 10-15 minutes and pour over the top. You can also frost it with chocolate butter cream, fresh whipped cream, or a dusting of powdered sugar is great in a pinch. But I think chocolate ganache ups to wow-factor!

    A slice of chocolate cake on a plate.

    Ingredients for Triple Chocolate Cake

    • Dark chocolate cake mix
    • Instant chocolate pudding mixes
    • 5 eggs (yes, 5!)
    • Vegetable oil
    • Water (or coffee or Kahlua- do you!)

    Helpful tools:

    1. Measuring cups
    2. Measuring spoons
    3. Mixing bowl
    4. Spatula
    5. Stand mixer or Hand mixer
    6. Bundt pan
    This quick and easy Chocolate Pudding Cake recipe is a delicious cake mix hack! There are only five simple ingredients and the result is the most perfectly moist cake you'll ever taste. This is an awesome last-minute dessert to throw together and it's so good that people will have no idea it's from a box!

    The BEST Chocolate Cake Recipe

    Jessy Freimann
    This Chocolate Pudding Cake is the rich, indulgent, and decadent dessert you have been looking for. Made with simple ingredients, this bundt pudding cake is sure to be a family favorite!
    4.96 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr
    0 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 522 kcal

    Ingredients
      

    • 1 box chocolate cake mix
    • 2 small boxes instant chocolate pudding
    • 1 cup warm water
    • ¾ cup oil
    • 5 extra-large eggs (large is also fine)
    • ¾ cup chocolate chips (optional)

    Instructions
     

    • Preheat the oven to 325 degrees and grease a bundt pan with cooking spray. Set aside.
    • Mix the first 5 ingredients until just combined.
    • Stir in the mini chocolate chips if you're using them and put batter into the bundt pan.
    • Bake for around 1 hour or until a cake tester comes out clean. Check it at 50 minutes, because it can go a little faster depending on your oven.
    • Cool and serve with chocolate ganache or a dusting of confectioner's sugar.

    Notes

    To make Chocolate Ganache for topping: heat ½ cup heavy cream to almost simmering (it’ll be steaming). Pour it over 1 cup chocolate chips and let it sit for a few minutes and then keep whisking until it turns into ganache.

    Nutrition

    Calories: 522kcalCarbohydrates: 47gProtein: 8gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 133mgSodium: 508mgPotassium: 227mgFiber: 1gSugar: 27gVitamin A: 191IUCalcium: 101mgIron: 3mg
    Tried this recipe?Let us know how it was!

    A close up shot of the ganache on a chocolate pudding cake

    If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3

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    This quick and easy Chocolate Pudding Cake recipe is a delicious cake mix hack! There are only five simple ingredients and the result is the most perfectly moist cake you'll ever taste. This is an awesome last-minute dessert to throw together and it's so good that people will have no idea it's from a box! Click on the photo to get the recipe!
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    Comments

    1. Laura - The No Pressure Life says

      August 01, 2016 at 10:31 am

      This cake looks mouth-watering! I love that seems so simple. Definitely pinning this for later!
      Reply
      • Jessy says

        August 01, 2016 at 11:27 am

        Thanks Laura, it's as easy as it is delicious :)
        Reply
      • Sandra says

        January 18, 2021 at 7:43 am

        This looks yummy! I was always told to make chocolate cale with milk. Have you tried it in this recipe?
        Reply
        • Jessy Freimann says

          January 18, 2021 at 12:54 pm

          Thank you! I haven't, but I've subbed in Kahlua without issue. Baking can be tricky because it's chemistry, but I suspect it would work well. Please let me know if you do.
          Reply
    2. Lisa Sell says

      August 01, 2016 at 10:32 am

      I love that this looks delicious and is simple to make. Going to try this out!
      Reply
      • Jessy says

        August 01, 2016 at 11:26 am

        Thank you, Lisa- I hope you LOVE it!
        Reply
    3. Pamela @ Brooklyn Farm Girl says

      August 05, 2016 at 12:07 pm

      I love how few ingredients there are in this lovely pudding cake! Pinning to enjoy soon!
      Reply
      • Jessy says

        August 07, 2016 at 10:51 pm

        Thank you- I hope you love it as much as I do!
        Reply
    4. CJ Huang @ Morsels of Life says

      August 05, 2016 at 9:11 pm

      Love these types of recipes! They're so perfect for those times when I either don't have the time or don't want to go through everything needed to make a cake completely from scratch, but want something scrumptious. :)
      Reply
      • Jessy says

        August 07, 2016 at 10:50 pm

        Me too- I'm all for keeping it super simple but not sacrificing flavor and quality!
        Reply
    5. Dee says

      August 07, 2016 at 3:37 am

      I would love a huge slice of this gorgeous cake! Thanks for sharing at Merry Monday. :)
      Reply
      • Jessy says

        August 07, 2016 at 10:49 pm

        Thank you- but be careful, you won't be able to stop at one slice... :)
        Reply
    6. sara says

      January 12, 2017 at 11:13 pm

      How much is 1 box cake mix and pudding choc in gram? Thankyou😊
      Reply
      • Jessy says

        January 12, 2017 at 11:24 pm

        According to the boxes in my pantry, the cake mix is 432 grams and each chocolate pudding is 110 grams. I hope this helps :)
        Reply
    7. Julie says

      April 20, 2017 at 8:45 pm

      Curious to know why you said chocolate chips, if you're using them. Is there a big difference if you don't?
      Reply
      • Jessy says

        April 21, 2017 at 8:56 am

        Hi Julie- It doesn't make a huge difference, it's more of an optional addition that adds a bit of texture. Some people like that texture but others don't, so I made it optional. It won't hurt the cake if you leave them out.
        Reply
    8. Lisa says

      June 15, 2017 at 8:03 pm

      Looks delicious! What type of chocolate chips...Semi Sweet?
      Reply
      • Jessy says

        June 15, 2017 at 8:46 pm

        Thank you! I've made it with both dark chocolate chips (my favorite- though that's more about personal preference than anything else) and with semi-sweet. I've also made it with none, although I like the texture that it adds. I'd love to hear what you decide on!
        Reply
    9. Sanaa says

      June 24, 2017 at 10:12 am

      Has anyone tried making muffins with this recipe?
      Reply
      • Jessy says

        June 24, 2017 at 11:06 pm

        I've not gotten any feedback that anyone has tried this as muffins but I bet they'd work great. I'd probably recommend starting to check for doneness at 15 minutes and make sure to fill the cups 3/4 of the way. Let me know how it goes :)
        Reply
    10. Shannon Brooks says

      October 30, 2017 at 1:33 pm

      Can I use just one box of pudding? My husband only bought one.
      Reply
      • Jessy says

        October 30, 2017 at 2:13 pm

        I've never tested it out and baking can be trick since it's all chemistry. That being said, give it a try. It's a pretty forgiving recipe in general. Let me know how it goes!
        Reply
    11. Kelly says

      November 04, 2017 at 3:25 pm

      Is it supposed to be super gooey in the middle or did I just poison my family?
      Reply
      • Jessy says

        November 04, 2017 at 8:43 pm

        You probably didn't poison your family, since most eggs are pasteurized. ;) While I wouldn't describe the texture as gooey, it is extremely moist compared to normal boxed mix cakes but it's always turned out just like the photos and videos (I make this very often as it's my go-to cake). It sounds like it may have needed to bake longer. Every oven is different. Did you test it with a toothpick or cake tester when it came out?
        Reply
    12. Florence PHILLIPS says

      December 25, 2017 at 9:33 pm

      As a diabetic, I need to know the nutritional values of all recipes. Please send for your chocolate pudding cake.
      Reply
      • Jessy says

        December 26, 2017 at 9:44 am

        Hi Florence- You can google "Nutrition Calculator" and find a variety of sites dedicated to calculating the nutritional values of foods. Enjoy! :)
        Reply
    13. Katie says

      January 15, 2018 at 6:10 pm

      How long should I let the cake cool before removing it from the bundt pan?
      Reply
      • Jessy says

        January 21, 2018 at 10:58 pm

        As little as 15 minutes, although, I've also left it in the pan overnight and had no issues turning it (although, my bundt pan has never had anything stick, I don't know what it is- it's the cheapest Target bundt pan but it's like magic!). Enjoy!
        Reply
    14. Lauryn says

      March 30, 2018 at 11:14 pm

      Oh my goodness this cake! Wow! I don't even have words for how good this turned out! I ended up topping the cake off with a powdered sugar glaze and I swear it tasted like a krispy kreme donut. Make this cake today!!!!
      Reply
      • Jessy Freimann says

        March 30, 2018 at 11:17 pm

        Hi Lauryn- thank you SO much- you totally just made my Friday night! These kind of comments are exactly why I share recipes! So glad you loved it as much as we do (I'm actually making it on Easter Sunday with some ganache on top!).
        Reply
    15. Michelle says

      September 11, 2018 at 1:15 pm

      Why 5 eggs? Did you ever use less?
      Reply
      • Jessy Freimann says

        September 15, 2018 at 9:34 pm

        More eggs makes this cake incredibly moist. I've never gone with less, so I can't say how it would turn out. I highly recommend making it as listed, trust me. It's the best!
        Reply
    16. Katie T. says

      December 09, 2018 at 6:50 am

      I am a VERY unexperienced baker. That said, will this recipe work for a 12-cup bundt pan? Or should I double it? Thank you.
      Reply
      • Jessy Freimann says

        December 10, 2018 at 11:45 am

        Hi Katie- Are you referring to a regular bundt pan or a 12 cup one that is like a muffin tin only with mini bundt shapes? It's my understanding that the average single bundt pan holds around 12 cups so if that's what you have I'd keep the recipe as is. If terms of the mini bundt pans, I'd say bake at the same temp as the cake (325 degrees) and begin checking them at 15 minutes- the total time will vary by oven. If a toothpick comes out clean and it bounces back when very gently pressed, they're ready to pull. Good luck and please let me know how it goes! This is a super forgiving cake, so that's always a plus :)
        Reply
    17. Taryn Reagan says

      December 11, 2018 at 11:25 pm

      This is really good and really easy. I have made it the way recipe states with the chocolate chips, but also in a vanilla form for my chocolate hating son, with sprinkles and white chocolate chips in the cake. I made a quick buttercream and sprinkled more on top because it was a birthday for both versions. I had to cook the cake much longer than recipe suggested, but do not overcook. My toothpick would not come out clean because of the addition of the chips. FYI, if you have room in your freezer and leftover cake, it freezes amazingly and is so moist when defrosted. Thanks for the recipe and I am going to try more variations!
      Reply
      • Jessy Freimann says

        December 12, 2018 at 11:28 am

        Sounds like a fantastic variation- I'm so glad you liked them! Yes, ovens can vary in heat- there are so many things that come into play in terms of bake time, but I'm so glad it worked out! Enjoy :)
        Reply
    18. Beth says

      May 06, 2019 at 12:09 pm

      I added 2 tsp instant espresso coffee powder to this recipe and everyone loved it. I don’t eat sweets or anything chocolate, so I rely on others to judge for me.
      Reply
      • Jessy Freimann says

        May 06, 2019 at 7:34 pm

        I'm so glad everyone loved it, Beth! The espresso powder sounds like a fantastic addition- I'll have to try that! <3
        Reply
      • Sherry L. says

        December 14, 2019 at 11:07 pm

        Hi! This was a wonderful base recipe for a gentleman’s cake (whiskey cake). I substituted 1/2 cup espresso coffee and 1/2 cup whiskey for the water. I also poked fork holes on the top and slowly spooned whiskey over the cake prior to adding the confectioners sugar. It was a holiday hit!
        Reply
        • Jessy Freimann says

          December 15, 2019 at 3:21 pm

          OMG that sounds like some fantastic substitutions! I actually made it for a party last night with KAhlua in place of water and that was amazing too!
          Reply
    19. Anjali Saigal says

      September 12, 2019 at 9:12 am

      Could I use a square cake tin instead of the a bundt pan?
      Reply
      • Jessy Freimann says

        September 15, 2019 at 4:42 pm

        Yes, but I would probably for it in a rectangular 9" x 13" pan (or two 8" x 8" square pans). For a 9" x 13" I'd bake for around an hour but maybe start checking around 45 min. and for the 8" x 8" pans, I'd bake for around 30 minutes. Good luck!
        Reply
    20. Melissa Bender says

      April 30, 2020 at 10:25 pm

      Here it is day 4,535 of quarantine and my husband want chocolate pudding cake. He wanted it bad enough to risk going to Walmart in case we didn’t have everything I needed! Came across this gem in Pinterest and no lie the best chocolate cake! Hooray! Quarantine just got better! Yummy! It’s a keeper!
      Reply
      • Jessy Freimann says

        May 03, 2020 at 9:53 pm

        Yaaaaaaassssssss! Sounds like a good life decision to me!!
        Reply
    21. Gina says

      May 04, 2020 at 10:46 pm

      Yum sounds so good! Quick question- I have a 5.9 oz instant jello chocolate pudding mix. Wil that work?
      Reply
      • Jessy Freimann says

        May 11, 2020 at 10:20 am

        Hi Gina- I've never tried it. Baking can be tricky in terms of precision, but I think it's worth a try because it's not a huge difference. Please let me know how it turns out.
        Reply
    22. Clair says

      June 20, 2020 at 9:35 am

      Hi! Is 325 the correct oven temp? I’ve left two 9” pans in for 40 minutes and the centres are still not done. The instructions above for the layer cake (round cakes) suggests 25-30 minutes. Is this time correct too? Thanks!
      Reply
      • Jessy Freimann says

        June 23, 2020 at 12:06 pm

        That is correct- I've made it several times this way. It's possible that the different time for you could be based on how hot your oven runs, altitude etc. Baking times for any recipe can often vary due to so many things. If you give me more details, I'd be happy to try and help you troubleshoot.
        Reply
    23. Clair says

      June 23, 2020 at 7:24 pm

      Thanks Jessy. I just took them both out after 45 minutes. One of the cakes’ centre’s was still not as done as it should’ve been ... but I just made that one the bottom of the layer cake, filled with the chocolate ganache and then more chocolate ganache on top - couldn’t even tell after all that scrumptious chocolate! Delicious recipe! Will def make again ;)
      Reply
      • Jessy Freimann says

        June 26, 2020 at 9:30 pm

        I'm glad you liked it! If there are any ways I can help next time just let me know :)
        Reply
    24. Cara says

      August 20, 2020 at 7:54 pm

      Wasn’t as sweet as I thought it would be. Maybe it’s because I added cocoa to the Fudge cake mix since I didn’t have Dark Chocolate. I fixed it by turning it into a poke cake and filling it with chocolate creme.
      Reply
      • Jessy Freimann says

        October 27, 2020 at 11:12 pm

        Hi Cara- I think the cocoa was definitely the issue. Baking is super technical and the addition of the cocoa altered the ratio. I ran into this when I was trying to develop a cookie recipe of my grandma's into a chocolate cookie (and still haven't dded it to this blog since it still needs work). I hope you'll try the recipe again as written- I make it several times a year with consistent success.
        Reply
    25. Cavet Smith says

      September 24, 2020 at 12:01 am

      In the oven now I rated a 5 star already I know they are going to love it !
      Reply
      • Jessy Freimann says

        October 27, 2020 at 10:59 pm

        Enjoy and thank you <3
        Reply
    26. Anne says

      December 24, 2020 at 2:06 am

      This is my 2nd one this month!! Great cake love it!
      Reply
      • Jessy Freimann says

        December 26, 2020 at 3:25 pm

        Woohoo! We made it for Christmas Eve <3
        Reply
    27. Rachel says

      December 24, 2020 at 7:49 pm

      I just made this but I altered it a little since I had already started prepping before I found the recipe. I made one box of pudding like normal. And I made the cake following the recipe minus the one box of pudding (and added a slight bit of orange zest and vanilla) and then swirled the pudding in, in layers. It’s still in the oven and it’s going to take a little longer to cook but it smells amazing and looks great so far!
      Reply
      • Jessy Freimann says

        December 26, 2020 at 3:24 pm

        Sounds like some delicious changes- let me know how it was!
        Reply
    28. Toni says

      February 14, 2021 at 8:06 pm

      I was looking for a pudding cake recipe and found this one. My mother use to make a chocolate pudding cake when I was young . I must say this is the BEST I have ever had and has become a favorite of my husband. Today I'm trying mint in it for Valentine's day should be wonderful. Thank you for THIS recipe.
      Reply
      • Jessy Freimann says

        February 15, 2021 at 1:23 pm

        Awwwww thank you Toni- I'm so glad you loved this, you made my day <3
        Reply
    29. Caroline Von Esche says

      February 16, 2021 at 4:20 pm

      Just took this cake out of the oven. Oh my goodness the house smells wonderful. I did use one box chic. Pudding and one box of vanilla pudding. I also used warm coffee in place of the warm water. I also just sprinkled 3 different kings of chips on top, dark choc , white choc. and butterscotch. I also added 2 teaspoon vanilla. I love vanilla. Well its fabulous. Thanks for the recipe even though I tweaked it to what I had in the house.
      Reply
      • Jessy Freimann says

        February 21, 2021 at 5:02 pm

        It sounds like you made some tasty teaks Caroline- I hope you loved it!
        Reply
    30. Phylis says

      April 30, 2021 at 10:27 am

      Can this be done in 2 9 inch cake pans round?
      Reply
      • Jessy Freimann says

        May 06, 2021 at 2:02 pm

        Hi Phylis- you can! Line with parchment and spray with cooking spray and bake at 325 for around 30 minutes (check for doneness around 25 minutes)- good luck!
        Reply
    31. Amy Stidham says

      May 31, 2021 at 11:50 am

      Was looking for a last minute boxed chocolate cake hack, gave yours a try. Was a huge hit! Made it exactly as listed, turned out fantastic and looked amazing and was so quick and easy. . Super moist, incredible dark chocolatey flavor, and the rich ganache really takes it next level. A definite keeper!
      Reply
      • Jessy Freimann says

        June 08, 2021 at 9:06 pm

        THat's amazing, Amy- thanks for sharing! I'm so glad you loved it. It's one of my absolute favorites, I find myself making it again and again!
        Reply
    32. Nancy says

      June 14, 2021 at 7:26 pm

      I’m 73 years old and I’m here to say this is the best chocolate cake ever. Followed the recipe except used 1/2 cup water and substituted coffee for the other half. Smeared the ganache on it since it didn’t want to pour for me. Try it, you’ll love it. ❤️
      Reply
      • Jessy Freimann says

        July 05, 2021 at 7:15 pm

        Awwww Nancy, your comment made my day- thank you so much for sharing! It sounds like you made some awesome substitutions!
        Reply
    33. Brenda says

      February 23, 2022 at 5:16 pm

      Can I make this using only one box of instant chocolate pudding?
      Reply
      • Jessy Freimann says

        March 08, 2022 at 10:27 am

        Hi Brenda- I haven't tested it that way so I can't guarantee how it would work out (baking is chemistry so it's tougher to add and subtract ingredients). Please let me know how it works out if you try it that way.
        Reply

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