This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box chocolate cake mix (NO PUDDING in mix)
1 - 3.75oz. box Jell-O INSTANT chocolate pudding mix
1 cup water
1/2 cup canola oil
1/2 cup chopped pecans (coarse)
Glaze: 2 TBSP Hershey's cocoa; 1 TBSP canola oil; 5 tsp. water; 1 TBSP
Kayro clear corn syrup; 1 cup Domino's powdered sugar
In a mixer add eggs and canola oil--beat. Add chocolate cake mix--beat. Add
water--beat. Add pudding mix--beat until mixed, then beat on medium speed
for 2 minutes. Remove bowl from mixer--add pecans and stir with a spoon.
Pour batter into a greased and floured 10" tube cake pan/bundt cake pan.
Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.
Wait about 30 minutes after cooling cake, then loosen edges of cake with a
knife and invert it on to a cake plate--set aside until it cools completely. In a
saucepan over low heat add cocoa, 1 tsp. canola oil, 5 tsp. water, corn
syrup--cook and stir until smooth. Remove from heat--add powdered sugar
and stir with a spoon until smooth. Let glaze cool to room temperature--stir.
Drizzle glaze on cooled cake.