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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
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 Meal
Yields
10 Servings
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