Yield: 16 Servings
|1 pack||Duncan Hines chocolate butter cake mix or deep chocolate cake mix|
|¾ cup||Pecans; toasted and then chopped|
|12 ounces||Semisweet chocolate chips|
|1 pack||(4-oz) instant chocolate pudding mix|
|1 cup||Sour cream|
|¼ cup||Water; or part coffee|
|1 pounds||Semisweet chocolate chips|
DARK CHOCOLATE GLAZE
Grease well and flour a tube, bundt, or 13 by 9 by 1-½ inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven. Preheat oven to 350 degrees F.
Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes.
Fold in chocolate chips and nuts. Turn into pan and bake for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack. Cake should be completely cool before glazing. Cake freezes well without glaze.
Dark Chocolate Glaze: Combine 1 pound semisweet chocolate chips with 1 cup water in top of double boiler over simmering water. Stir until smooth, shiny, and well blended. Remove from heat and stir in 1 teaspoon vanilla.
Cool to room temperature or chill until slightly thickened. Pour over cake or apply with a spatula.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .