| 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<barbra@pipeline.com> on Feb 09, 1998
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