Sunday, January 24, 2010

Golden Chocolate Cake

This moist cake is chock full of fun ingredients like chocolate candy bars, pecans and coconut. It is from We were fortunate enough to have some while we were visiting Mom and Dad--it is delicious! Thanks, Mom!

1 package (18 1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/2 cup canola oil
1/2 cup water
3 milk chocolate candy bars (1.55 ounces each), chopped (I used 4.65 ounces of milk chocolate chips)
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
1 cup flaked coconut
Confectioners' sugar, optional

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Scrape sides of bowl and beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts, and coconut.

Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.

Yield: 12-16 servings.

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