1 C or 170 g chocolate chips
3/4 C pecans, chopped
4 eggs
1/2 C oil
1/4 C water
1 t vanilla
3.4 oz box instant vanilla pudding
8 oz sour cream
Preheat oven to 350.
Cake release tube or bundt pan.
Coat chocolate chips and pecans with a little dry cake mix.
Separately, combine remaining ingredients.
Fold in chocolate chips and pecans.
Bake 45- 50 mins or until done.
Let cool 10-20 mins before removing.
Chill before drizzling or frosting.
Chocolate Frosting
16 oz powdered sugar
3 oz baking chocolate, melted
6 T butter, softened (original recipe calls for margarine)
Milk
Whisk together sugar, chocolate, and butter.
Add enough milk to make frosting spreading consistency.
Cindy Loftis' Nanny
Originally printed in:
Ready To Serve
A Texas Cookbook by The National Guard Auxiliary of Austin
Also printed in:
Best of the Best from Texas
Selected Recipes from Texas' Favorite Cookbooks
*This is enough cake batter for two 9-inch rounds or 24 cupcakes.
If baking 9-inch rounds, start checking oven at 25 mins.
If baking cupcakes, start checking oven at 16 mins.
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