Yield: 8 Servings
|1||Box Duncan Hines butter cake mix|
|1||Box (3.5-oz) instant vanilla pudding|
|1 cup||Sour cream|
|½ cup||Vegetable oil|
|1||Stick softened butter|
|1 pack||(6-oz) chocolate pieces|
|1 ounce||Grated German's sweet chocolate|
|1 cup||Chopped pecans|
|1 pack||(8-oz) soft cream cheese|
|1 pounds||Powdered sugar|
|1 cup||Chopped nuts|
Mix first 7 ingredients for 2 minutes at medium speed. Stir in chocolate pieces, grated chocolate and nuts. Place in greased and floured Bundt pan and bake at 350 for 1 hour or until toothpick comes out clean. Cool in pan for 25 minutes. Turn and cool completely.
Frosting: Beat cream cheese until light and fluffy. Beat in the powdered sugar and vanilla. Stir in nuts and coconut. Frost the cooled cake. Serves 8.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .