1 small box instant vanilla pudding, dry
4 eggs
1 small ctn. (8 oz.) sour cream
1/2 c. oil
1/2 c. water
1 bar German's sweetened chocolate, shredded
1 (6 oz.) pkg. chocolate bits
1 c. pecans, chopped
Mix first 6 ingredients together and beat with electric mixer until smooth; add next 3 ingredients. Pour batter into greased and floured Bundt pan. Bake at 325 for 55 minutes. Use toothpick for doneness. Let cool; remove from pan. Keep covered with foil or wrap for freshness.
Lou Sparks, Jackson South Council
Bell's Best
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