Chocoholic Cake
CATEGORIES
INGREDIENTS
- CAKE
- 1 pkg. (18.25 oz.) chocolate cake mix
- 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
- 1 cup milk
- 1/2 cup sour cream
- 4 large eggs
- 2 cups (12-oz. pkg.) semi-sweet chocolate chips
- 1 cup chopped walnuts
- GLAZE
- 1 bar (2 oz.) unsweetened chocolate
- 3 tablespoons butter or margarine
- 1 1/2 cups sifted powdered sugar
- 2 to 3 tablespoons water
- 1 teaspoon vanilla extract
- powdered sugar (optional)
DIRECTIONS
- FOR CAKE:
- PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
- COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
- BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
- COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
- FOR GLAZE:
- MELT baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
- POUR glaze over cake or sprinkle with powdered sugar