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- Hey, y'all I got the sweetest letter
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from a man named Ron Thompson.
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And he said, "Dear Paula and team,
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"I have so enjoyed watching your videos over the past year.
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"Like others, I drink my coffee with you,
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"Theresa, and Eddie every morning.
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"The casual format is perfect
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"and I really feel like I'm there with you guys."
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'Cause that means the world
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to me and Eddie and Theresa,
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that you feel like you're here with us.
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'Cause that's our goal is
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to really drag you into our kitchen.
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So he sent me a recipe for a chocolate chip poundcake
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that his mother has been making for so many years,
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because I've got a chocolate chip recipe
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in my first cookbook.
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And I was thinking the other day,
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I thought I ought to make that chocolate chip poundcake
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'cause it's so easy and it's very good.
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So I pulled out my cookbook
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to see what the difference was.
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And there's several things that you do differently
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that I really liked the sound of.
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So you may have me off of my own recipe and onto this one.
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Even though it's old to your family, it's new to me.
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It's one box of yellow cake mix.
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And literally you just mix all the ingredients together.
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I think this is one of those cakes you could just stir up
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All right, one small package of vanilla
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or French instant pudding.
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That's gonna make it light and fluffy.
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One eight-ounce cup of sour cream.
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Now, my recipe didn't call for sour cream,
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but my grandmother's poundcake that's ever so good
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calls for sour cream.
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So we know that that's gonna be very, very good in there.
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Let's see what the next thing is now.
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Michael makes his own breakfast every morning
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and he brought this little trinket from the grocery store.
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And he wants eggs for breakfast in the morning.
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And it's like a little egg poacher
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that you put in the microwave.
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Have you all seen those?
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He can cook the most wonderful poached eggs
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in that little thing in like 45 seconds.
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Alright, so let's see what the next ingredient is.
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And Ron said he uses canola.
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- [Theresa] And that is canola
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- [Paula] And that is canola.
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And a six-ounces milk chocolate chip bar, slightly chopped.
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Theresa did a good job chopping that.
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- [Theresa] I grated it.
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- You grated it (laughs).
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And then one bar of semi-sweet baker's chocolate.
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I didn't have quite six ounces of chocolate.
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So I finished it off with white chocolate chips.
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All right, so we gonna beat this, maybe two minutes.
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I think that's what it says on the cake mix box.
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Now where mine was a little different,
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mine called for a cup,
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I mean a package of vanilla pudding
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and a package of chocolate pudding.
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But like I said, yours has got sour cream.
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I really, really think that
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you gonna have me converted, son.
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You gonna have old mama converted.
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Now, because these are chunky,
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I'm gonna wait and I'm gonna stir those in.
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So I won't beat them up too bad.
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Now we're just gonna,
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we're just gonna stir in the
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white and what chocolate chips I had.
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This is gonna be so good.
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You know what I'm gonna do?
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Ron, and I hope you don't mind,
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I'm just gonna add a little vanilla flavoring.
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That's probably two teaspoons.
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Ooh, I can't wait to taste this.
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I think my version looked a little bit more chocolatey,
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but I'm sure that's because
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of the little package of chocolate pudding.
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So now I'm just gonna spray my pan real good
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so we don't have any trouble in them getting low.
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So I got a tiddly bit of one
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and a tidily bit of another.
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(pan spray whooshing)
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Oh, I can't believe this has just made the whole cake.
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This is a real thick batter, Ron.
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I got tickled and I thought it was so cute.
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In the directions, you wanna bake this on 350
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in a preheated oven, y'all,
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and for 55 to 60 minutes.
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And he said very rarely does it take 60 minutes
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Sometimes it's done in 53 minutes.
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So, I mean, Ron's on that time with me.
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He's watching that clock.
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So you know what, Ron?
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I'm gonna set mine for 50 minutes
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and I'll start looking at it then
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'Cause he said, be sure not to over bake this.
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So I sure don't wanna over bake it.
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Down to the last drop.
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The kitchen crew here
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in 55 minutes to show y'all
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Ron's mama's chocolate chip cake.
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It was ready in 50 minutes.
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And I've got to let it cool for a few minutes,
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but it looks so delicious.
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Hope it didn't stick.
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Come on. Come on man.
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Ron, that is ever more,
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You know, it's probably too hot to eat,
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but I'm gonna taste it.
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I'm gonna taste it anyway.
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And I'm just gonna put it on my best china.
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Like I said, I cooked it for.
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Wanna turn it towards the camera so y'all can see.
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I mean, it is hot hot.
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Would y'all look at that!
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Getting out three forks.
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And here she comes. (Theresa laughs)
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She was sitting down over there,
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but that's gotten her up.
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Look at that beautiful cake. - I thought we
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were gonna wait but. - Well, we trying.
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- I'm glad you didn't. - We're trying to wait.
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- [Theresa] We're not, it's not working.
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- But look at that. - Especially with sweets.
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- [Paula] You did so good during Lent.
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- [Paula] I don't know.
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I don't know how you did it. - I don't either.
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I'm glad that it's over.
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Ice cream, ice cream, ice cream.
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- [Paula] Uh-huh, you know what?
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I just realized there's no nuts in this.
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- [Theresa] There's not.
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You gonna fork you a piece?
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- [Eddie] I'll get a piece.
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- [Theresa] See, he's become good.
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Look, Theresa's reaching for the plate.
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- [Theresa] Well, how can you not?
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- Thank you so much for sharing.
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Jesus said to share.
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Thank you so much, darling.
