Yield: 16 Servings
|1 \N||Box plain yellow cake mix (no pudding)|
|1 pack||(3.5-oz) instant vanilla pudding mix|
|½ cup||Crisco oil|
|6 ounces||Semi-sweet chocolate chips|
|1 pack||(8-oz) sour cream|
|1 cup||Chopped walnuts|
|1 cup||Coconut flakes|
|1 \N||Bar (4-oz) German chocolate; grated|
|\N \N||Powdered sugar for dusting; if desired|
Date: 14 Mar 1996 21:42 GMT
From: Mark Alexander <mark@...> Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, instant pudding, Crisco oil, water and eggs (add eggs one at a time) beating well after each. Fold in chocolate chips, sour cream, chopped walnuts, coconut and grated German chocolate. Pour into prepared pan and bake 50-60 minutes or until cake springs back when lightly touched. Cool slightly in pan; remove, cool completely on rack. Dust with powdered sugar, if desired. Store in refrigerator.
Note: If desired you can also add a 6 oz. package of butterscotch morsels and/or a small can of drained crushed pineapple.
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