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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 15 |
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The richest version of this cake I've had, probably due to the addition of sour cream, chocolate chips and German chocolate to the cake :) Note: The coconut and nuts are supposed to be listed for both the cake and icing ingredients. For the icing, use whatever amount you prefer. Ingredients:
18 ounces yellow cake mix |
3 1/2 ounces french vanilla pudding mix (can be instant) |
1/2 cup canola oil |
1/2 cup milk or 1/2 cup water |
4 eggs |
8 ounces sour cream |
6 ounces semi-sweet chocolate chips |
1 cup chopped pecans |
1 bar german chocolate, grated |
1 cup coconut, toasted |
8 ounces cream cheese, room temperature |
confectioners' sugar (the recipe calls for 1 package, i've added a cup and then added more if needed) |
1 teaspoon vanilla |
nuts and coconut (optional) |
Directions:
1. Preheat oven to 350°F.
2. Add each cake ingredient in the order above, blend thoroughly between each.
3. Pour into a greased 9x13 inch baking pan.
4. Bake at 350F for 50-55 minutes or until done.
5. While cake is baking, prepare icing. Cream cheese and sugar until smooth, add vanilla, nuts, and coconut.
6. Spread icing over cake once it's cooled.
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