Post date: Aug 18, 2018 3:58:52 PM
CHOCOLATE-CHOCOLATE CHIP POUND CAKE
Ingredients:
Duncan Hines Devil' s Food Cake Mix
1 small pkg. chocolate instant pudding mix
4 eggs
3/4 cup oil
3/4 cup water
8 oz. sour cream
6 oz. semi-sweet chocolate (or milk chocolate chips)
NOTE: The 18.25-oz. standard box of cake mix is now 16.5 oz. The boxes look the
same but the contents have shrunk!
Experts say the solution to this dilemma is to
add 5 tablespoons of all-purpose flour to your recipe when using the smaller cake
mix (which all of them seem to be now!)
Directions:
1) Preheat oven to 350°
2) Mix together all the ingredients except the chocolate chips.
3) Beat with mixer for 2-3 minutes.
4) Fold in chips.
5) Pour into a greased and floured Bundt or tube pan and bake for 50 - 55 minutes.
6) Test for doneness with a cake tester or toothpick.
Don't over-bake!
CHOCOLATE FROSTING
Ingredients:
4 T. cocoa
6 T. milk
1 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 cup chopped pecans, optional
Directions:
1) Melt margarine
2) Add cocoa and milk and bring to a boil.
3) Remove from heat and add powdered sugar.
4) Mix well and add vanilla and nuts.
5) Allow to set a few minutes and then frost cake.
6) If frosting gets too hard, add a few drops of hot water.