Chocolate chip cake 2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Chocolate butter cake mix |
| 4 | ounces | Chocolate pudding mix, instant |
| 6 | ounces | Chocolate chips; chilled |
| 8 | ounces | Sour cream |
| 4 | Eggs | |
| ½ | cup | Vegetable oil |
| ¼ | cup | Water |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Chopped pecans; optional |
Directions
Toss chocolate chips (and nuts if desired) in small bowl and mix with 1 Tbs of cake mix. Blend rest of cake mix and pudding in large mixing bowl. Mix oil, water, vanilla, and eggs together in separate bowl; add to dry ingredients. Add sour cream. When mixed well, fold in chocolate chips.
Bake in bundt pan at 350° for 50 min. Ice with regular powdered sugar icing to which 2 Tbs Hershey's cocoa has been added or with Rocky Road Frosting. Pecans may also be added to icing.
(Freezing the chips and tossing them with the dry mix keeps them from settling to the bottom of the pan or melting away into the mix.) Recipe By : Linda Worley
Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 17:17:33 -0500 From: Cittadina@...
NOTES : Very delicious and moist, but not too sweet.