| 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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