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100 minutes
Prep: 20 minutes
Cook: 60 minutes
1197 calories per serving view nutrition facts
1 cake
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| 12 | ounces | chocolate chips (semi-sweet) | or milk chocolate |
| 3/4 | cup | walnuts | or pecans, chopped fine |
| 1 | Chocolate | cake mix | chocolate, with pudding |
| 4 | each | egg | |
| 1/4 | cup | water | |
| 1/2 | cup | vegetable oil | |
| 1 | teaspoon | vanilla extract | |
| 8 | ounces | instant pudding mix, chocolate | |
| 1 | cup | sour cream | |
| 1 | pound | raspberries | fresh or frozen |
| For glaze | |||
| 1/2 | butter | ||
| 3 | tablespoons | milk | |
| 2 | tablespoons | cocoa powder | |
| 1 | teaspoon | vanilla extract | |
| 8 | ounces | powdered sugar | more or less |
To Make Cake: Coat nuts and chips with 1 tabelspoon of cake mix; set aside.
Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream.
Blend 3 minutes in large bowl at medium speed of mixer.
Fold in coated chips, nuts and raspberries.
Turn into WELL GREASED TUBE PAN and bake at 350 degrees for 1 hour, or until knife in center comes out clean.
Cool for 30 minutes and turn out on rack.
To make Glaze: Boil butter, milk and cocoa for 3 minutes, stiring continuously.
Reduce heat to low and add vanilla.
Stir in confections sugar; little at a time, mixing well.
If mixture becomes to thick, increase heat but watch carefully not to burn.
Make sure glaze is warm enough so it drizzles over top and sides of cake.
Top can be decorated with pecan halves, walnuts or candied cherries.
| % Daily Value* | |
| Total Fat 81.0g | 124% |
| Saturated Fat 27.0g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 187mg | 8% |
| Total Carbohydrate 105.0g | 35% |
| Dietary Fiber 16.0g | 63% |
| Sugars 78.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 14% | Vitamin C | 51% | |
| Calcium | 18% | Iron | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Let your taste buds decide which to serve as a side dish. The sweet potato has a sweeter flavor......
We did 1 thing different,used boneless,skinless chicken breasts.just needed to cook 50 minutes.. Added graded orange peel,to the egg mixture,par excellance:::::: needless to say there was nothing left......
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
