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Prep Time: 14 Minutes Cook Time: 60 Minutes |
Ready In: 74 Minutes Servings: 12 |
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I don't remember where I got this recipe, but I've been making it for at least 10 years. It's a sophisticated-tasting cake for the holidays, and can easily be prepared in mini-bundt pans as gifts. I love the ease of cake mix cake recipes. Ingredients:
1 yellow cake mix |
1 (4 1/2 ounce) box instant chocolate pudding mix |
1 tablespoon vanilla extract |
1 (8 ounce) carton sour cream |
4 eggs |
1/4 cup dark rum |
1/2 cup vegetable oil |
1 cup chocolate chips, divided |
1 cup pecan pieces, divided |
powdered sugar |
Directions:
1. Combine first seven ingredients in large bowl.
2. Beat for 3 minutes on medium speed.
3. Add half of the chocolate chips and half of the nuts.
4. Beat for 2 minutes longer.
5. Fold in remaining chips and nuts.
6. Batter will be VERY stiff.
7. Pour into a greased and floured bundt pan.
8. Bake in preheated 350 oven for about 1 hour, or until toothpick comes out clean.
9. Cool for 30 minutes on wire rack before removing from pan.
10. Allow to cool completely on rack.
11. Dust with powdered sugar to serve.
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