| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Pittsburgh |
Cake |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Duncan Hines chocolate butter or deep chocolate cake mix |
| 3/4 |
c |
Pecans; toasted & chopped |
| 2 |
pk |
(12-oz) semisweet chocolate chips (divided) |
| 1 |
pk |
(4-oz) instant chocolate pudding mix |
| 1 |
c |
Sour cream |
| 4 |
lg |
Eggs |
| 1/4 |
c |
Coffee |
| 2 |
ts |
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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