Yield: 10 servings
Measure | Ingredient |
---|---|
1 pack | Duncan Hines chocolate |
\N \N | Butter or deep chocolate |
\N \N | Cake mix |
¾ cup | Pecans, toasted & chopped |
2 \N | 12-oz pkgs semisweet choc |
\N \N | Chips (divided) |
1 \N | 4-oz pkg instant chocolate |
\N \N | Pudding mix |
1 cup | Sour cream |
4 larges | Eggs |
¼ cup | Coffee |
2 teaspoons | Vanilla, divided |
1 cup | Water |
½ cup | Oil |
Coat nuts & half the chips with 1 Tbs cake mix and set aside.
Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake. *This comes from the Harvard-Yale-Princeton Club in Pittsburgh: