Yield: 10 Servings
|1 pack||Duncan Hines chocolate butter or deep chocolate cake mix|
|¾ cup||Pecans; toasted & chopped|
|2 packs||(12-oz) semisweet chocolate chips (divided)|
|1 pack||(4-oz) instant chocolate pudding mix|
|1 cup||Sour cream|
|2 teaspoons||Vanilla; divided|
Date: 14 Mar 1996 21:42 GMT
From: Mark Alexander <mark@...> This comes from the Harvard-Yale-Princeton Club in Pittsburgh.
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.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #75
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