INSIDE OUT CHOCOLATE BUNDT CAKE
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1 (4 oz.) pkg. instant chocolate pudding
1 pkg. devil's food cake mix
1 3/4 c. milk
1 (12 oz.) pkg. chocolate chips
2 eggs
1 c. chopped pecans or walnuts
Combine pudding mix, cake mix, milk, and eggs in very large bowl. Mix by
hand until well blended, about 2 minutes. Fold in nuts and chocolate
chips. Bake in greased bundt pan in 350 degree oven for 50 to 55 minutes
or until cake springs back where lightly touched with finger. Cool 30
minutes in pan, then remove. Serve with fudge sauce, ice cream, whip
cream, or above.
DELICIOUS HOT FUDGE SAUCE:
2 (13 oz.) cans evaporated milk
2 c. granulated sugar
Dash of salt
1 lb. butter
1/3 c. dark corn syrup (dark Karo)
12 oz. pkg. chocolate chips
1 lb. bag Kraft light caramel candy
1 tsp. vanilla
Combine all ingredients, except vanilla, in top of large double boiler.
Simmer and stir 30 minutes until smooth, then use beater on low speed
and go around the edge of pan. Add vanilla; blend another minute or two.
Remove from heat. Makes 2 quarts. Will last 2 to 3 weeks in refrigerator
or may be frozen.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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