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Ingredientes
- 1 pkg. Duncan Hines chocolate butter cake mix
- 4 large eggs
- 1/2 c. vegetable oil
- 1/4 c. water
- 1 teaspoon vanilla extract
- 4 serving size pkg. instant chocolate pudding and pie filling mix
- 8 ounce carton lowfat sour cream
- 1 3/4 c. chocolate chips
- 3/4 c. minced pecans
- 1 stick butter
- 1 c. packed brown sugar
- 1/4 c. evaporated lowfat milk
- Sifted powdered sugar
Direcciones
- Remove a spoon or possibly so of the cake mix and use to coat chocolate chips and pecans; set aside. Put together remaining cake mix, large eggs, oil, water, vanilla, pudding mix and lowfat sour cream. Mix well. Mix in chocolate chips and nuts. Put into greased and lightly floured 10 inch tube pan. Bake at 350 degrees for 50 to 55 min or possibly till cake tests done. Remove from pan to cool on wire rack. Frost when completely cooled.
- Heat butter in sauce pan. Add in brown sugar. Cook, stirring constantly, till bubbly. Add in evaporated lowfat milk and cook, continuing to stir, till mix is smooth. Remove from heat and add in sifted powdered sugar till spreading consistency is reached. Frosting will become more hard as it cools, so resist the urge to add in too much powdered sugar. Frosting should be just slightly firmer than runny.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 286 | 65% |
| Total Fat 32.35g | 40% |
| Saturated Fat 13.2g | 53% |
| Trans Fat 0.23g | |
| Cholesterol 107mg | 36% |
| Sodium 123mg | 5% |
| Potassium 198mg | 6% |
| Total Carbs 34.28g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 31.91g | 21% |
| Protein 5.12g | 8% |
