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Makes 16 servings

1 standard box chocolate cake mix (butter recipe devil’s food preferred)

¾ cup pecans, toasted and chopped

1 (12-ounce) package semisweet chocolate chips

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1 (4-serving) package instant chocolate pudding mix

1 cup sour cream

4 large eggs

½ cup vegetable oil

¼ cup coffee or water

1 teaspoon vanilla extract


1 (12-ounce) package chocolate chips

1 cup water

1 teaspoon vanilla extract

1. Toss pecans and half the chocolate chips with 2 tablespoons of the cake mix and set aside. In the large bowl of an electric mixer, combine the remaining cake mix, pudding mix, sour cream, eggs, oil, coffee and vanilla. Beat on medium speed for three minutes. With a rubber spatula, fold in the nut and chocolate chip mixture.

2. Grease and flour a 10-inch tube or Bundt pan. Pour in the cake mix and bake at 350 degrees for one hour, or until cake tests done. Cool in pan for 15 minutes, then turn onto wire rack and cool completely before glazing.

3. To make glaze: Combine chocolate chips with 1 cup water in the top of a double boiler over simmering water and stir until melted and smooth. (Alternately, do this in the microwave). Remove from heat and add the vanilla. Let cool until slightly thickened, then spoon over cake.

— Linda Cicero’s Cook’s Corner archives, The Miami Herald

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