Cake!!
Carrie, all of these delicious pictures have inspired me to share with you (and all these other fabulous DISers) my two favourite cake recipes. Both super easy and SOOOO good!
Chocolate Eclair Cake
Ingredients:
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (12 ounce) container of your favourite chocolate frosting
Directions:
1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Spread the frosting over the top of the cake. Refrigerate for
at least 12 hours before serving. (I usually make it the night before... it's always better when the crackers have had a chance to get slightly moist!)
My Favouritest Super Rich Chocolate Cake
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
1 (12 ounce) container of your favourite chocolate frosting
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting with icing.
ENJOY!!! 
Hopefully you can make these and eat them
while you continue to keep us posted on all of your trip details!