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Dairy, Eggs Pittsburgh Cake 10 Servings

INGREDIENTS

1 Duncan Hines chocolate
butter or deep chocolate
cake mix
3/4 c Pecans, toasted & chopped
2 12-oz semisweet chocolate
chips divided
1 4-oz instant chocolate
pudding mix
1 c Sour cream
4 Eggs
1/4 c Coffee
2 t Vanilla, divided
1 c Water
1/2 c Oil

INSTRUCTIONS

Date: 14 Mar 1996 21:42 GMT  From: Mark Alexander <mark@alexr.co.uk>
This comes from the Harvard-Yale-Princeton Club in Pittsburgh.  Coat
nuts & half the chips with 1 Tbs cake mix and set aside. Combine  cake
mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla.  Beat
at med speed for 3 mins. Fold in chocolate chips and nuts. Turn  into
greased & floured tube pan and bake at 350 for 1 hr or until  done.
Cool for 15 mins and turn onto rack. Cool completely before  glazing.
(Cake freezes well without glaze.)  GLAZE: Combine remaining chips with
1 cp water in top of double  boiler over simmering water. Stir until
smooth & shiny. Remove from  heat and add 1 tsp vanilla. Chill until
slightly thickened, then  drizzle over cake.  MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER  MM-RECIPES DIGEST V3 #75  From the
MealMaster recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 520
Calories From Fat: 243
Total Fat: 28.2g
Cholesterol: 86.4mg
Sodium: 573.8mg
Potassium: 197.2mg
Carbohydrates: 63.2g
Fiber: 2.1g
Sugar: 33g
Protein: 6.4g


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