I’ll let you fill in the blanks!
One of Courtney’s favorite cakes and requested for her birthday dinner. Another recipe that I’ve been making for so long that I can’t remember where it came from.
1 devil’s food cake mix
1 small box chocolate instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 cup chopped pecans (I use walnuts)
Heat oven to 350. Grease 10″ tube pan (can also use bundt pan). Blend cake mix, pudding mix, sour cream, oil, water, eggs and vanilla on low speed for 1 minute then on medium for 2 -3 minutes. Batter should be well blended and thick. Fold in chocolate chips and nuts. Pour into pan, smoothing top with spatula or knife. Bake until top springs back when lightly touched and sides start to pull away from sides of pan, about 50 – 55 minutes. Cool completely then top with
1 cup packed brown sugar
1 stick butter
1/4 cup whole milk (I use 1% because that’s what I have and it works just fine.)
2 cups powdered sugar, sifted
Simmer brown sugar and butter on medium heat, stirring constantly, until well combined. Add milk and bring to a boil. Remove from heat and cool just slightly. Add to powdered sugar and beat on low until frosting is smooth and creamy, 2 -3 minutes. Pour over cake immediately while still warm. (If frosting does harden, reheat until soft.)