- 1 pkg. Duncan Hines Chocolate cake mix
- 1 (12 oz.) pkg. semi-sweet chocolate morsels (see note)
- 3/4 cup chopped pecans
- 4 large eggs
- 1/3 cup vegetable oil
- 1 tsp. vanilla
- 1 small pkg. instant chocolate pudding
- 1 cup sour cream
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/4 cup evaopated milk
- 1/4 cup sifted powdered sugar
- Combine 2 tablespoons of cake mix and the nuts and morsels.
- Combine the remaining cake mix with the eggs and oil.
- Beat in the water, vanilla, pudding and sour cream.
- Stir in the nuts and morsels.
- Pour the batter into greased and floured Bundt pan.
- Bake at 350 degrees for 50-60 minutes or until the cake tests done.
- Cool for about 20 minutes before inverting to a rack.
- Melt the butter in a saucepan.
- Add the brown sugar.
- Cook and stir until it bubbles.
- Add the evaporated milk and cook, stirring until smooth.
- Remove from heat and whisk in the powdered sugar.
- Note: Use 2 small pkg. of different morsels such as white chocolate and bittersweet instead (optional)
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Reviewed by: rawshugga
Posted: Mon December 21, 2009
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Feedingmy3 guys maybe the water content is found on the pudding package.
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Reviewed by: Feedingmy3guys
Posted: Mon November 16, 2009
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I see it says add water, how much? I have been toying with this recipe and not sure about the water content.
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Reviewed by: nanas44
Posted: Thu November 5, 2009
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I knew I would reconize the recipe as soon as I saw it and this is it! The only difference is we used a devils food chocolate cake mix instead of a standard chocolate cake. I use to cook in a small town family owned restaurant and this cake never made it through the lunch crowd. I was searching high and low for the recipe and I knew it was made with a Duncan Hines cake mix. Thanks. This cake always recieved five stars.
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Reviewed by: <b>Jilly P.
Posted: Sat September 2, 2006
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Five stars for the title alone!
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