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 ts 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.
From
Yields
6 Servings