Yield: 10 servings
|1 pack||Duncan Hines chocolate|
|Butter or deep chocolate|
|¾ cup||Pecans, toasted & chopped|
|2||12-oz pkgs semisweet choc|
|1||4-oz pkg instant chocolate|
|1 cup||Sour cream|
|2 teaspoons||Vanilla, divided|
|Date: 17 May 94 Submitted By DALE SHIPP On|
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: From: Gaye Levy 08-01-95