| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cakes, Chocolate |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Semisweet or milk chocolate chips |
| 3/4 |
c |
Walnuts or pecans; chopped fine |
| 1 |
|
Chocolate cake mix with pudding |
| 4 |
|
Egg |
| 1/4 |
c |
Water |
| 1/2 |
c |
Oil |
| 1 |
ts |
Vanilla |
| 8 |
oz |
Instant chocolate pudding mix |
| 1 |
c |
Sour cream |
| 1 |
lb |
Frozen rasberrys/or fresh |
|
|
For glaze: |
| 1/2 |
|
Butter |
| 3 |
tb |
Milk |
| 2 |
tb |
Cocoa |
| 1 |
ts |
Vanilla |
| 8 |
oz |
Confectioner's sugar; more or less |
INSTRUCTIONS
To Make Cake: Coat nuts and chips with 1 tabelspoon of cake mix; set aside.
Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream.
Blend 3 minutes in large bowl at medium speed of mixer. Fold in coated
chips, nuts and raspberries. Turn into WELL GREASED TUBE PAN and bake at
350 degrees for 1 hour, or until knife in center comes out clean. Cool for
30 minutes and turn out on rack.
To make Glaze: Boil butter, milk and cocoa for 3 minutes, stiring
continuously. Reduce heat to low and add vanilla. Stir in confections
sugar; little at a time, mixing well. If mixture becomes to thick, increase
heat but watch carefully not to burn. Make sure glaze is warm enough so it
drizzles over top and sides of cake. Top can be decorated with pecan
halves, walnuts or candied cherries.
Posted to Bakery-Shoppe Digest V1 #230 by novmom@juno.com (Angela
Gilliland) on Sep 10, 1997
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