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Correo Electrónico
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Ingredientes
- 12 ounce Semisweet or possibly lowfat milk chocolate chips
- 3/4 c. Walnuts or possibly pecans, minced fine
- 1 x Chocolate cake mix with pudding
- 4 x Egg
- 1/4 c. Water
- 1/2 c. Oil
- 1 tsp Vanilla
- 8 ounce Instant chocolate pudding mix
- 1 c. Lowfat sour cream
- 1 lb Frzn rasberrys/or possibly fresh
- 1/2 x Butter
- 3 Tbsp. Lowfat milk
- 2 Tbsp. Cocoa
- 1 tsp Vanilla
- 8 ounce Confectioner's sugar, more or possibly less
Direcciones
- To Make Cake: Coat nuts and chips with 1 tabelspoon of cake mix; set aside.
- Combine cake mix, Large eggs, oil, water, vanilla, pudding mix and lowfat sour cream.
- Blend 3 min in large bowl at medium speed of mixer. Mix in coated chips, nuts and raspberries. Turn into WELL GREASED TUBE PAN and bake at 350 degrees for 1 hour, or possibly till knife in center comes out clean. Cold for 30 min and turn out on rack.
- To make Glaze: Boil butter, lowfat milk and cocoa for 3 min, stiring continuously. Reduce heat to low and add in vanilla. Stir in confections sugar; little at a time, mixing well. If mix becomes to thick, increase heat but watch carefully not to burn. Make sure glaze is hot sufficient so it drizzles over top and sides of cake. Top can be decorated with pecan halves, walnuts or possibly candied cherries.
