Double Chocolate Bundt Cakes
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup sour cream
- 3 large eggs
- 1/2 cup canola oil
- 1/2 cup water
- 4 ounces German sweet chocolate, grated
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup chocolate frosting, melted
- Pecan halves
- Preheat oven to 350u0b0. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan.
- Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.
yellow cake, sour cream, eggs, canola oil, water, sweet chocolate, chocolate chips, pecans, chocolate frosting, halves
Taken from www.tasteofhome.com/recipes/double-chocolate-bundt-cakes/ (may not work)