1 pk Duncan Hines chocolate butte
1 x Or deep chocolate cake mix
1 c Sour cream
4 ea 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.
Yields
6 Servings
