| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Butter chocolate cake mix; or deep chocolate (Duncan Hines) |
| 3/4 |
c |
Pecans; toasted & chopped |
| 2 |
pk |
Semisweet chocolate chips; 12-oz; divided |
| 1 |
pk |
Pudding mix; 4-oz chocolate flavor |
| 1 |
c |
Sour cream |
| 4 |
|
Eggs |
| 1/4 |
c |
Coffee |
| 2 |
ts |
Vanilla; divided |
| 1 |
c |
Water |
| 1/2 |
c |
Oil |
INSTRUCTIONS
From: Brenda Laughlin <brenl104@MAAS.NET>
Date: Wed, 24 Jul 1996 17:20:39 -0500
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
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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