introductions…and triple chocolate cake

I’ve wanted to blog for years, but lacked the necessary discipline and wow factor. I thought, what could I possibly blog about week after week, year after year? But now (in my ‘mature’ 20s), I’ve realized it’s not about entertaining people; blogging is about self expression, connectivity and the exchange of inspiration.

Who Am I?
In a nutshell, I’m a thoroughbred Georgian trying to hang onto my twenties while attempting to balance work, wifery and my independence. I love baking, 6-month softball seasons, fresh starts, traveling, competition, new ideas, CrossFit, Southern-style casseroles, the lake, mountain cabins on the river, dinner parties, Sunday afternoons, summer cookouts, game nights, Athens, the great outdoors, holidays at home, girls’ nights, pool parties, reading before bed, sports, red wine, old people and dreaming big.

Triple Chocolate Threat
One of my biggest downfalls is sweets. Growing up, my parents rarely kept sodas or sweets in the house. Dessert was reserved for special events, but fruit was a nightly ritual. As luck has it, I turned out to love (read ‘crave’) the sugary stuff. Potato chips or french fries? I’ll pass. But chocolate, oh my. For me, it’s imaginably similar to cocaine.

So, having a rare “off” day from CrossFitting, I decided to devote my time to being productive by baking a Triple Chocolate Cake and creating a blog. The cake, a go-to recipe thanks to Southern Living, will be used as a stimulant for my co-workers in a brainstorm I’m holding tomorrow, as well as a crowd-pleaser at a pool party this weekend.

I’ve made this cake several times, and never has it turned out any way other than delicious…and gone in record time. So without further ado, behold the full-fat, flavorful, gluten-filled recipe (paleo peeps: close your eyes).

Triple Chocolate Cake


  • 1 (18.25-ounce) package white cake mix with pudding
  • 1 (3.9-ounce) package instant chocolate pudding mix
  • 1/2 cup sugar
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 4 large eggs
  • 1 (8-ounce) carton sour cream
  • 1 cup (6 ounces) semi-sweet chocolate mini morsels

Combine first 3 ingredients in a large mixing bowl, stirring with a whisk to remove large lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.

Bake at 350° for 1 hour or until a long wooden pick or knife inserted in center comes out clean.

Cool cake in pan on a wire rack 10 minutes; remove from pan, and let cool completely on wire rack. Drizzle with Chocolate Glaze.

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