Summary
Yield | |
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Source | Marcia Baum, Main Library (2005) |
Prep time | 20 minutes |
Cooking time | 1 hour |
Total time | 1 hour, 20 minutes |
Ingredients
1
chocolate cake mix ((20 1/4 oz. box ) 1 pk
instant chocolate pudding mix (3.9 oz.) 8 oz
sour cream 4
eggs (large) 1⁄2 c
water 1⁄2 c
vegetable oil 2 c
semisweet chocolate chips 1⁄2 c
pecans, chopped 3 oz
unsweetened chocolate (melted) 1 1⁄2 c
powdered sugar (sifted) 1 c
hot water 1⁄2 c
egg substitute 1⁄4 c
butter or margarine (softened)Instructions
Preheat oven to 350 degrees. Grease 12-cup Bundt pan, dust with cocoa. Combine first 6 ingredients. Stir in chocolate chips and pecans. Spoon into Bundt pan. Bake about 1 hour or until cake pulls away from pan. Cool on rack for 15 minutes; remove from pan. Cool completely.
For chocolate glaze: Combine chocolate, sugar and water. Beat until blended. Gradually add egg substitute until mixture cools. Add butter, 1 tablespoon at a time, beating until blended. Makes 1 1/4 cups glaze.
Spoon Chocolate Glaze on top of cake.