| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Bundt, Cakes | 10 | Servings |
INGREDIENTS
| 6 | oz | Chocolate chips |
| Semi-sweet | ||
| 3/4 | c | Pecans, chopped |
| 1 | Chocolate butter cake mix | |
| Or | ||
| 1 | German sweet chocolate mix | |
| 4 | Eggs | |
| 1/2 | c | Oil |
| 1/4 | c | Water |
| 1 | t | Vanilla |
| 3 1/2 | oz | Instant pudding mix |
| Chocola | ||
| 8 | oz | Sour cream |
INSTRUCTIONS
Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining ingredients together for 3 minutes; fold in the chips and nuts. Pour into greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream. Make holes in top of cooled cake, and pour the topping over the cake. When ready to serve, top the piece of cake with whip cream, butterscotch, and Heath bar bits. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 492
Calories From Fat: 310
Total Fat: 36.6g
Cholesterol: 86.2mg
Sodium: 291.5mg
Potassium: 95mg
Carbohydrates: 41.9g
Fiber: 3.1g
Sugar: 10.3g
Protein: 6.2g