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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper, comments Karen Swanson of McHenry, Illinois. The result is this simple-to-fix cake that always turns out very moist. Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.9 ounces) instant chocolate pudding mix |
4 eggs |
1 cup (8 ounces) sour cream |
3/4 cup vegetable oil |
3/4 cup water |
1/2 cup sugar |
1 cup (6 ounces) semisweet chocolate chips |
2 ounces white baking chocolate |
Directions:
1. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
3. In a microwave, melt the white chocolate; stir until smooth. Drizzle over cake. Yield: 12 servings.
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