CRAZY Simple Broccoli & Cheese Soup

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2 cups white gravy, prepared (I used Pioneer instant white gravy)
10 oz frozen chopped broccoli, thawed
2 cups shredded sharp cheddar cheese
1 tablespoon parmesan cheese
1 tablespoon minced onion

Combine all ingredients and simmer until thoroughly heated.

Yield:  4 cups (two bread bowls). 

I served this soup in bread bowls with small grilled chicken caesar salads.  A perfect meal!

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Chocolate Chocolate Chip Cake

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CAKE:

1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips

FROSTING:

2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract

DIRECTIONS:

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

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