Chocolate lovers will delight in this moist, rich cake that uses handy mixes and canned frosting. I only make this dessert if I’m taking it somewhere. I don’t want it sitting in my kitchen, where I might be tempted to eat it all!
—NANCY BAKER BOONVILLE, MO
PREP: 15 MIN. • BAKE: 1 HOUR + COOLING • MAKES: 12-14 SERVINGS
1package yellow cake mix (regular size)
1package (3.4 ounces) instant vanilla pudding mix
1cup (8 ounces) sour cream
3eggs
1/2cup canola oil
1/2cup water
4ounces German sweet chocolate, grated
1cup (6 ounces) semisweet chocolate chips
1/2cup chopped pecans
1/2cup chocolate frosting, melted
Pecan halves
1. Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan.
2. Bake 60-65 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.