Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Duncan Hines chocolate
Butter or deep chocolate

--------------------------CAKE MIX-------------------------------
3/4 c Pecans, toasted chopped
2 12-oz pkgs semisweet choc
Chips (divided)
1 4-oz pkg instant chocolate

------------------------PUDDING MIX-----------------------------
1 c Sour cream
4 lg Eggs
1/4 c Coffee
2 ts Vanilla, divided
1 c Water
1/2 c Oil

Coat nuts half the chips with 1 Tbs cake mix and set aside. Combine
cake mix, pudding mix, sour cream, eggs, oil, coffee 1 tsp vanilla.
Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn
into greased floured tube pan and bake at 350 for 1 hr or until
done. Cool for 15 mins and turn onto rack. Cool completely before
glazing.(Cake freezes well without glaze) GLAZE: Combine remaining
chips with 1 cp water in top of double boiler over simmering water.
Stir until smooth shiny. Remove from heat and add 1 tsp vanilla.
Chill until slightly thickened, then drizzle over cake. *This comes
from the Harvard-Yale-Princeton Club in Pittsburgh: From: Gaye Levy
Date: 17 May 94 Submitted By DALE SHIPP On
08-01-95

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