Dinner last night with the fam plus my nephew Wyett and my niece Amber and her family. I made spaghetti with my homemade sauce, a salad, some easy homemade rolls and this beautiful cake for dessert. It said it was a coffee cake but I just drizzled some frosting on it and it was good to go, so good in fact that there is none left! The recipe comes from my “Chocolate from the Cake Mix Doctor” cookbook.
1/2 cup finely chopped pecans
1 (18.25 oz) yellow cake mix
1 (3.4 oz) vanilla instant pudding mix
1 cup milk
3/4 cup oil
1 cup semisweet chocolate chips
1 Preheat oven to 350. Spray bundt pan with cooking spray for baking (the one with flour in it). Sprinkle pecans evenly over the bottom of the pan. (I added a couple of tablespoons of Trader Joe’s Turbinado Raw Cane Sugar to give it a little extra sweet crunch.)
2 Blend cake mix, pudding mix, milk, oil and eggs on low for 1 minute. Stop and scrape down sides. Blend on medium for 2 – 3 minutes more until batter is thick and well combined. Fold in chocolate chips. (I added another 1/2 cup chips to the 1 the recipe called for.) Pour batter into pan, smoothing top with spatula.
3 Bake until cake is golden brown and springs back when lightly touched with finger, 55 – 60 minutes. Cool in wire rack for 20 minutes before removing from pan.
(I mixed about 1 cup of powdered sugar with 2 – 3 teaspoons of cocoa and about 4 milk caps of milk with a whisk to make a somewhat thicker glaze then just drizzled it over the cake.)