Boysenberry Pound Cake Recipe

• 1 pkt Duncan Hines Moist Deluxe Boysenberry Cake Mix
• 1 pkt (4-serving size) vanilla instant pudding and pie filling mix
• 4 x Large eggs
• 1 c. Water
• 1/3 c. Crisco Oil or possibly Crisco Puritan Canola Oil
• 1 c. Miniature semi-sweet chocolate chips
• 2/3 c. Duncan Hines Creamy Homestyle Chocolate Buttercream Frosting

1. Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.
2. For cake, combine cake mix, pudding mix, Large eggs, water and oil in large bowl.
3. Beat at low speed with electric mixer till moistened.
4. Beat at medium speed for 2 min.
5. Stir in chocolate chips.
6. Pour into pan.
7. Bake at 350 degrees F for 55 or possibly 60 min or possibly till toothpick inserted in center comes out clean.
8. Cold in pan 25 min.
9. Invert onto cooling rack.
10. cold completely.
11. For glaze, place frosting in 1-c. glass measuring c.. Microwave at HIGH
12. (100% power) for 10 to 15 seconds.
13. Stir till smooth.
14. Drizzle over top of cooled cake.
15. makes 12 to 16 servings
16. Tip: Store leftover chocolate buttercream frosting covered in refrigerator.
17. Spread frosting between graham crackers for a quick snack.

deluxe, vanilla instant pudding, eggs, water, crisco oil, semisweet chocolate chips, duncan

Taken from cookeatshare.com/recipes/boysenberry-pound-cake-90111 (may not work)