| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs, Grains | German | Cake | 8 | Servings |
INGREDIENTS
| 1 | Box Duncan Hines butter cake mix | |
| 1 | Box (3.5-oz) instant vanilla pudding | |
| 1 | c | Sour cream |
| 1/2 | c | Milk |
| 1/2 | c | Vegetable oil |
| 1 | Stick softened butter | |
| 4 | Eggs | |
| 1 | pk | (6-oz) chocolate pieces |
| 1 | oz | Grated German's sweet chocolate |
| 1 | c | Chopped pecans |
| 1 | pk | (8-oz) soft cream cheese |
| 1 | lb | Powdered sugar |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts |
| 1 1/3 | c | Coconut |
INSTRUCTIONS
Mix first 7 ingredients for 2 minutes at medium speed. Stir in chocolate pieces, grated chocolate and nuts. Place in greased and floured Bundt pan and bake at 350 for 1 hour or until toothpick comes out clean. Cool in pan for 25 minutes. Turn and cool completely. Frosting: Beat cream cheese until light and fluffy. Beat in the powdered sugar and vanilla. Stir in nuts and coconut. Frost the cooled cake. Serves 8. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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