What do I mean, #143? Well, did you really expect me to start with #1? I've always been a non-follower, after all. But my little guy was campaigning for a dessert from his cookbook, and I had to provide one which didn't require the melting of chocolate (which I don't have). And, sorry, Sue, but I don't think the little bugger is going to allow me to send this cookbook to you before I try at least half the recipes in it.
Dessert #143 is Streusel Chocolate Chip Bundt Cake. It was easy, because the basis for it is boxed goods. Personally, I found it heavy, but the boys liked it. And since they're kids and can afford the calories, whereas they linger on my butt for years to come, I prefer to make desserts that the boys enjoy. As usual, I had to make some changes to the recipe to suit my foibles and/or what I had in the house, but, again, don't you expect that by now?
STREUSEL CHOCOLATE CHIP BUNDT CAKE
1 box yellow cake mix without pudding
1 box instant butterscotch pudding
1/3 cup vegetable oil
1 tsp vanilla
3/4 cup chopped walnuts
2/3 cup brown sugar
2 tbsp cinnamon
2 cups chocolate chips
Beat the first 5 ingredients together for the cake. The batter is very, very thick and shiny. Stir the last 4 ingredients together. Spread half the cake batter in a generously greased Bundt cake pan, spread all of the streusel ingredients atop that, and top with the balance of the cake batter. Using a knife, stir the streusel and batter together in a circular motion. Bake at 350F for 50 to 60 minutes; let cool for 20 minutes before removing from the pan. Sift powdered sugar over the top or (as I did) drizzle a glaze over the cooled cake.