Friday, October 1, 2010
Golden Chocolate Cake
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1/2 cup canola oil
1/2 cup water
3 milk chocolate candy bars (1.55 ounces each), chopped
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
1 cup flaked coconut
Confectioners' sugar, optional
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired. Yield: 12 servings.
If you omit dusting with sugar, you can use the following to glaze.
3 T. butter, melted
2 1/4 c. conf. sugar
3 T. water or milk
1 1/2 t. vanilla
Mix together and pour over cake.
This recipe was given to me by Lois Ring. SO delicious!