1 pk Duncan Hines chocolate
Butter or deep chocolate
CAKE MIX
3/4 c Pecans, toasted & chopped
2 12-oz pkgs semisweet choc
Chips (divided)
1 4-oz pkg 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
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. *This comes
from the Harvard-Yale-Princeton Club in Pittsburgh:
Yields
10 servings