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1 Box Duncan Hines butter
-cake mix
1 Box (3.5-oz) instant vanilla
-pudding
1 c Sour cream
1/2 c Milk
1/2 c Vegetable oil
1 Stick softened butter
4 Eggs
1 pk (6-oz) chocolate pieces
1 oz Grated German’s sweet
-chocolate
1 c Chopped pecans
1 pk (8-oz) soft cream cheese
1 lb Powdered sugar
1 ts Vanilla
1 c Chopped nuts
1 1/3 c Coconut
Mix first 7 ingredients for 2 minutes at medium speed. Stir in chocolate
pieces, grated chocolate and nuts. Place in greased and floured Bundt pan
and bake at 350 for 1 hour or until toothpick comes out clean. Cool in pan
for 25 minutes. Turn and cool completely.
Frosting: Beat cream cheese until light and fluffy. Beat in the powdered
sugar and vanilla. Stir in nuts and coconut. Frost the cooled cake. Serves
8.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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