| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | French | Cakes, Chocolate | 12 | Servings |
INGREDIENTS
| 1 | pk | Yellow cake mix; without (18.25-oz size) |
| 1 | pk | Instant vanilla pudding and Pie filling mix OR |
| 1 | pk | Instant French vanilla Pudding and pie filling mix |
| 1/3 | c | Vegetable oil |
| 4 | Eggs | |
| 1 | ts | Vanilla extract |
| 12 | oz | Semisweet chocolate chips; about 2 cups |
| 3/4 | c | Walnuts; chopped |
| 2/3 | c | Brown sugar; packed |
| 2 | tb | Cinnamon |
| Powdered sugar |
INSTRUCTIONS
Preheat oven to 350 degrees F. To prepare batter, in a large bowl, beat cake mix, pudding mix, oil, eggs, vanilla, and 1 cup water with an electric mixer on medium speed, 2 minutes. To prepare streusel, in a medium bowl, mix together chocolate chips, walnuts, brown sugar, and cinnamon. Turn half of batter into a greased and floured 12-cup bundt pan. Top evenly with half of streusel mixture. Add remaining batter, then remaining streusel. Swirl streusel gently through batter with a knife. Bake 50-60 minutes, or until a cake tester inserted in center comes out clean. Let cake cool in pan on rack 15-20 minutes, then invert onto a serving plate to cool completely. Before serving, sprinkle with powdered sugar. Source: 365 Great Chocolate Desserts. Shared and MM by Judi M. Phelps (G.PHELPS1) GENIE, (JPHELPS) NVN. Posted to brand-name-recipes by Barbra<[email protected]> on Feb 09, 1998
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