| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Cakes, Chocolate | 12 | Servings |
INGREDIENTS
| 1 | pk | Yellow cake mix |
| 1 | pk | Instant vanilla pudding |
| 4 | Eggs | |
| 8 | oz | Sour cream |
| 1/2 | c | Oil |
| 1/2 | c | Water |
| 1 | German sweet chocolate | |
| Grated | ||
| 6 | oz | Chocolate chips |
| 1 | c | Pecans; chopped |
INSTRUCTIONS
Mix first six ingredients together and beat with electric mixer until smooth. Add next three ingredients. Pour batter into greased and floured Bundt pan. Bake at 325~ for 55 minutes. Use toothpick to check for doneness. Let cool; remove from pan. Keep tightly covered for freshness. Posted to Bakery-Shoppe Digest V1 #230 by [email protected] (Angela Gilliland) on Sep 10, 1997
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