Chocolate chip cake 2

Yield: 10 Servings

Measure Ingredient
1 pack Chocolate butter cake mix
4 ounces Chocolate pudding mix, instant
6 ounces Chocolate chips; chilled
8 ounces Sour cream
4 \N Eggs
½ cup Vegetable oil
¼ cup Water
1 teaspoon Vanilla
¾ cup Chopped pecans; optional

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.

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