|
|||||||
|
Ingredients And Procedures |
|||||||
1 pk Duncan Hines chocolate butte Or deep chocolate cake mix 1 c Sour cream 4 Large eggs 3/4 c Pecans, toasted & chopped 1/4 c Coffee 2 pk 12-oz semisweet choc chips ( 2 t Vanilla, divided 1 c Water 1 pk 4-oz instant chocolate puddi 1/2 c Oil 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. |
|||||||
Rate this recipe! |
|||||||
|
|
fudge recipe cake recipes mozart and mushroom barley hot and sour access logs Chicken sandwich low fat recipes green creamy chicken enchiladas Once A Year japanese beverages and there recipe bacalhau a brais chocolate ice cream cake Turkey Burger steak Italian Fig Cookies biscuits Garlic Chicken easter cookies amaretto butter cookies Five Nut Brownie vanilla popcorn preserving chocolate sprinkles indian curry recipe marshmallow popcorn lamb red wine jus beef soup jalepeno cheese cake chicken cassarole eggs apple spice cake cookie recipes potato salad shrimp recipes shrimp salad recipes burger mignon