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Ingredientes
- 1 pkt Duncan Hines Chocolate Butter Cake mix or possibly Deep Chocolate Cake mix
- 3/4 c. pecans, toasted and then minced
- 12 ounce semisweet chocolate chips
- 1 x (4-oz) package instant chocolate pudding mix
- 1 c. lowfat sour cream
- 4 lrg Large eggs
- 1/2 c. oil
- 1/4 c. water, or possibly part coffee
- 1 tsp vanilla
- 1 x recipe Dark Chocolate Glaze (follows)
Direcciones
- Grease well and flour a tube, bundt, or possibly 13 by 9 by 1-1/2 inch cake pan.
- For tube or possibly bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven. Preheat oven to 350 degrees F.
- Coat nuts and chocolate chips with 1 Tbsp. of the cake mix and set aside. Combine cake mix, pudding mix, lowfat sour cream, Large eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 min.
- Mix in chocolate chips and nuts. Turn into pan and bake for 1 hour or possibly till cake tests done with cake tester. Cold for 15 min and if tube or possibly bundt pan is used, turn onto a rack. Cake should be completely cold before glazing. Cake freezes well without glaze.
- Dark Chocolate Glaze:Combine 1 lb. semisweet chocolate chips with 1 c. water in top of double boiler over simmering water. Stir till smooth, shiny, and well blended. Remove from heat and stir in 1 tsp. vanilla. Cold to room temperature or possibly refrigeratetill slightly thickened. Pour over cake or possibly apply with a spatula.
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