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1 pk Duncan Hines chocolate
-butter cake mix or deep
-chocolate cake mix
3/4 c Pecans; toasted and then
-chopped
12 oz Semisweet chocolate chips
1 pk (4-oz) instant chocolate
-pudding mix
1 c Sour cream
4 lg Eggs
1/2 c Oil
1/4 c Water; or part coffee
1 ts Vanilla
DARK CHOCOLATE GLAZE
1 lb Semisweet chocolate chips
1 c Water
1 ts Vanilla
Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For
tube or bundt pan, have oven rack in lowest position. For cake pan, put
rack in center of oven. Preheat oven to 350 degrees F.
Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set
aside. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and
vanilla and beat at medium speed with mixer for 3 minutes.
Fold in chocolate chips and nuts. Turn into pan and bake for 1 hour or
until cake tests done with cake tester. Cool for 15 minutes and if tube or
bundt pan is used, turn onto a rack. Cake should be completely cool before
glazing. Cake freezes well without glaze.
Dark Chocolate Glaze: Combine 1 pound semisweet chocolate chips with 1 cup
water in top of double boiler over simmering water. Stir until smooth,
shiny, and well blended. Remove from heat and stir in 1 teaspoon vanilla.
Cool to room temperature or chill until slightly thickened. Pour over cake
or apply with a spatula.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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