| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Cakes, Chocolate | 12 | Servings |
INGREDIENTS
| 1 | Yellow cake mix | |
| 1 | Instant vanilla pudding | |
| 4 | Eggs | |
| 8 | oz | Sour cream |
| 1/2 | c | Oil |
| 1/2 | c | Water |
| 1 | German sweet chocolate | |
| Grated | ||
| 6 | oz | Chocolate chips |
| 1 | c | Pecans, chopped |
INSTRUCTIONS
Mix first six ingredients together and beat with electric mixer until smooth. Add next three ingredients. Pour batter into greased and floured Bundt pan. Bake at 325~ for 55 minutes. Use toothpick to check for doneness. Let cool; remove from pan. Keep tightly covered for freshness. Posted to Bakery-Shoppe Digest V1 #230 by novmom@juno.com (Angela Gilliland) on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 216
Total Fat: 25.2g
Cholesterol: 71.8mg
Sodium: 40.6mg
Potassium: 87mg
Carbohydrates: 10.9g
Fiber: 1.7g
Sugar: <1g
Protein: 3.9g