1 pk Duncan Hines chocolate Pudding mix
Butter or deep chocolate 1 c Sour cream
Cake mix 4 lg Eggs
3/4 c Pecans, toasted & chopped 1/4 c Coffee
2 12-oz pkgs semisweet choc 2 ts Vanilla, divided
Chips (divided) 1 c Water
1 4-oz pkg instant chocolate 1/2 c Oil
Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake
mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at
med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased
& floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins
and turn onto rack. Cool completely before glazing.(Cake freezes well
without glaze) GLAZE: Combine remaining chips with 1 cp water in top of
double boiler
over simmering water. Stir until smooth & shiny. Remove from
heat and add 1 tsp vanilla. Chill until slightly thickened,
then drizzle over cake. *This comes from the Harvard-Yale-Princeton
Club in Pittsburgh:
Yields
10 servings