| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Desserts:, Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Chocolate butter cake mix |
| 4 |
oz |
Chocolate pudding mix, instant |
| 6 |
oz |
Chocolate chips; chilled |
| 8 |
oz |
Sour cream |
| 4 |
|
Eggs |
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Water |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Chopped pecans; optional |
INSTRUCTIONS
Toss chocolate chips (and nuts if desired) in small bowl and mix with 1 Tbs
of cake mix. Blend rest of cake mix and pudding in large mixing bowl. Mix
oil, water, vanilla, and eggs together in separate bowl; add to dry
ingredients. Add sour cream. When mixed well, fold in chocolate chips.
Bake in bundt pan at 350° for 50 min. Ice with regular powdered sugar
icing to which 2 Tbs Hershey's cocoa has been added or with Rocky Road
Frosting. Pecans may also be added to icing.
(Freezing the chips and tossing them with the dry mix keeps them from
settling to the bottom of the pan or melting away into the mix.)
Recipe By : Linda Worley
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 17:17:33 -0500
From: Cittadina@aol.com
NOTES : Very delicious and moist, but not too sweet.
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