| 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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