It's only how many days into January and I'm already baking a cake. Clearly my tried and true every new years resolution to eat more healthy didn't last long enough but there's still hope for me ... some days you need cake.
The recipe comes from my friend, Melissa P. in WA. I've made it several times over the years and always in a bundt pan but today I tried the two layer style and do prefer the bundt but the tummy didn't really question a difference and enjoyed it just the same. For the two pans, it baked about 40 minutes.

Vanilla Rich Chip Cake (yes, it is rich)
1 package yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 T vanilla extract
1 cup semi sweet mini morsels
In a large mixing bowl, combine all ingredients except the morsels. Beat on low speed until moistened. Beat on medium speed 2 minutes. Stir in morsels. Pour into a greased and floured bundt pan. Bake at 350 degrees for 50 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes. Frost as desired.
Dinner was good too, since you asked. I fixed Roasted Turkey Breast (no turkey to be found apparently so subbed a whole chicken) with Vegetables. Here's the recipe in case you find turkey. The chicken worked beautifully though. The yummy smell permeated the house all afternoon and the pay off was worth it ... the chicken was soooooo moist and well, it was comfort food at its best. No picture to share of it mainly because by the time it was done, the camera was the last thing in my hand ... the fork won.
2-3 T oil
6-8 lb skinless turkey breast
1 T salt
1/2 t pepper
package baby red potatoes
2 stalks celery, quartered
2 small onions, quartered
2 (.87oz) brown gravy mix
1-oz package onion soup mix
2 1/4 cups water
Heat oil in a roasting pan; add turkey breast and saute on all sides until golden. Sprinkle with salt and pepper. Add vegetables to pan; set aside.
Combine gravy and soup mixes with water; pour over turkey and vegetables. Cover and bake at 350 degrees for 2-3 hours, basting with pan juices after 1 1/2 hours. Cook until meat runs clear when pierced with a fork.