(Chocolate Version)
6 oz Chocolate chips; semi-sweet
3/4 cup Pecans; chopped
1 pk German chocolate cake mix
4 Eggs
1/2 cup Oil
1/4 c Water
1 tsp. Vanilla
3 1/2 oz. boxes chocolate instant pudding mix
8 oz Sour cream
Toss chocolate chips and pecans in 1 Tbsp. cake mix, set aside.
Beat remaining ingredients together for 3 minutes; fold in the chips and nuts.
Pour into greased & floured bundt pan.
Bake at 350 for 50 minutes.
Mix 1/2 cup butterscotch topping with 1/4 c
cream.
Make holes in top of cooled cake, and pour the
topping over the cake.
When ready to serve, top the piece of cake with whip cream, butterscotch, and Heath bar bits.
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Kim's Kountry Kitchen