Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Box Duncan Hines butter cake mix |
1 \N | Box (3.5-oz) instant vanilla pudding |
1 cup | Sour cream |
½ cup | Milk |
½ cup | Vegetable oil |
1 \N | Stick softened butter |
4 \N | Eggs |
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 teaspoon | Vanilla |
1 cup | Chopped nuts |
1⅓ cup | Coconut |
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.
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